January 16, 2010
I love Saturday mornings. It’s my favourite time of the week. An early visit to Borough Market is always followed by a long, leisurely breakfast, lots of coffee and the newspaper.
Having more time to cook, my Saturday breakfasts can often turn into fairly extravagant affairs. This morning, I knew exactly what I wanted – a fried egg with some garlicky mushrooms (plus a good handful of parsley), and tortano bread from The Flour Station in Borough Market.
Tortano is an Italian bread made with potato flour, and it’s one of my favourites. Conveniently, The Flour Station makes small(ish) tortano rolls as well as the large rings, which is how they are usually made. And the rolls are precisely the size, texture and flavour that just begs to be topped with a fried egg.