What a treat. I awoke this morning to a pleasant surprise. My flat mate David Norris had gone out to the super market full of enthusiasm for FlavourSmash, having been treated to his first full FlavourSmash meal last night (the soon to be legendary vegetable balti with fat free onion bhajis). He’d been round the shops on a mission to create advanced healthy breakfast ideas. The ultimate FlavourSmash Full English Breakfast was on the agenda, but before that could come to fruition, experimentation led us to a brand new flavour packed breakfast sensation. Eggs Norris.

Being a man of decadent indulgence, he wanted to capture the luxurious richness of eggs benedict without the fat laden hollandaise. Silky smooth flavoursome sauce with gently poached eggs was the concept, and enough interesting flavour that you don’t mind not having bread with it.

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This is the man himself, full of eager anticipation to liven-up breakfast with intense flavours to kick-start the day.

We got started with the Bloody Mary’s, generally breakfast isn’t the best time to go crazy with flavour, but a Bloody Mary gives you license to really pack a punch first thing in the morning. Our recipe was a simple twist on the classic.

• Tomato Juice
• Worcester Sauce
• Mild Tobasco (jalapeño juice, I like to call it)
• Ketel One vodka (FlavourSmash’s number one endorsed vodka)
• Spice blend (freshly ground tropical peppercorns, Szechuan pepper corns, celery salt, cayenne pepper)

They were top notch. Pure, healthy (minus the booze) and bursting full of flavour…

Natalie looks on as Eggs Norris is conceived…

So now for the eggs. The concept here was to shallow poach the eggs in a calorie free flavour blend. A frying pan was filled with an inch of water, to this was added a 50ml of Worcester Sauce and good glug of cider vinegar. It was brought to the boil and then left turned right down so the mix was no longer boiling and the water became still. The eggs were very gently placed into the water and left. No stirring, so spooning liquid over, just let them sit there in the hot flavoursome water.

Here they are, just sitting there, taking on flavour and gently cooking… no movement in the pan remember

After about 15 mins, you can scoop the eggs out and sit them on plate. By this time the eggs should be perfectly cooked, just reaching the point where the yolk is starting to solidify but not quite.

While the eggs were sitting in the pan reaching perfection, we’d been busy creating a flavoursome cheese sauce to go with it. Remember we’re trying to get the sensation of eggs benedict, but with more flavour and less calories. A cheese sauce wouldn’t normally be acceptable, but a little for breakfast is okay and compared to hollandaise it’s practically fat free.

The cheese sauce was made like any other cheese sauce, make a rue (butter and flour) and add milk and cheese to thicken. We’ve added wholegrain mustard and some of the spice blend we used for the Bloody Marys to liven it up. It’s also worth mentioning that we used an extra strong and mature cheddar cheese, this way you get maximum flavour for minimum calories. Pour a good portion over the eggs and you’re done.

Here’s Siobhan tucking into this tasty breakfast treat, you should’ve seen her mouth watering while she was waiting for me to take this pic.

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