Mornings have gotten spicier in recent times, not to mention more chocolaty, as I've been using some of Carluccio's hot chilli oil to fry my breakfast egg (ah, maternity leave: time - Little Missy willing - for a full breakfast!) and grating lots of birthday cacao over. Mouthfuls of intense, savoury yumminess, and plenty of lovely runny egg yoke, courtesy of our ever-productive hens, to mop up with homemade Fennel-Aniseed-Caraway Bread.
I've also had these, like Willie suggests in his book, with beans, using some of the Mexican Beans that I always keep stashed in the freezer. Well worth trying out.
Chocolate on eggs?? Blimey, don't tell my wife about this! :)
Too exciting for her?!