Here at the Lions Den, we had a breakfast of the ovae of Gallus gallus domesticus, with a choice of green, blue, white, cream or brown, collected first thing this morning. Having weighed them individually, we were able to mark each with precise cooking time between 3 minutes 15 seconds and 4 minutes 3 seconds.
Collected the water from our fresh stream, and added a 50.00g of seasalt, specially brought up from Cornwall, hand-harvested just eight metres from the clearest Grade A classified waters - the highest to denote water purity, and pounded to a powder by hand in a stone pestle. After bringing the water to the boil, the ovae were then gently lowered in and cooked for their appropriate time, and then removed and placed in their container for eating.
To go with it, slices of home-made multigrain bread to our own recipe, carefully toasted on a fork over a wood fire, cut into fingers and accompanied by butter, hand churned yesterday afternoon.
A sprinkle of sea-salt and finest hand ground Malabar peppercorns, complete the banquet.
To drink, a choice of finest chinese white tea, Darjeeling or for the purist, Tregothnan grown Cornish tea, or Monsoon Malabar Coffee. Milk from our herd of jersey cows complements the drink.
For afters, a choice of finest home made marmalades, seville, four fruit or lime.
Then on to shopping and lunch - a house-husbands work is never done......