‘The cure for everything is salt water, sweat, tears or the sea’ – Isak Dinesen
We’ve been going to Cornwall every year since I was a child. Occasionally I miss a trip, but this year I really felt like having the beautiful briny sea at my feet. And it was here that I discovered something brand new.
Well, ‘here’ being the St. Michael’s Mount gift shop. Before snapping pics from the top of the castle, I noticed a set of Cornish Sea Salt selection pots and made a mental note to check it out. A few weeks later, I’m back in the kitchen testing out my new pot of smoked – yep, smoked – salt.
Locally sourced sea salt is a big trend at the moment. I, for one, have been something of a salt addict for a while now. Anchovies, capers, feta, olives – I can’t get enough. But adding the flavours of oak, apple and cherrywood to food in this way is something I have never heard of before. If that weren’t enough of an attraction for me, the Cornish Sea Salt company maintain that their sea salt is better for you than table salt.
This recipe really came from something I saw ages ago on Pinterest, but the addition of the salt takes it to a new level. It is great fast food for students needing energy, protein and those all-important vitamins that eggs are packed with. What’s more, they make for just one of many easy but impressive breakfasts – a vital dish for the hung-over!
Eggs in Clouds with Smoked Sea Salt (serves 1)
2 free range eggs
Fresh white bread
Some Cornish Smoked Sea Salt
1. Add a little oil or butter to a frying pan and place over a medium heat. When hot, gently break the eggs into the pan without breaking the yolks. Meanwhile, slice the bread and toast.
2. Add the whites solidify, use a spoon to draw the white towards the yolk, scrambling as you go. Seperate into two portions, one yolk in each, so that they resemble clouds. When the whites are just cooked, place on top of the bread and sprinkle with the sea salt. Serve with a little black pepper and enjoy!
Alternatively…add some sliced tomato, some spinach or salad to turn this into a fresh lunch. Or a little mild cheese if you’re feeling indulgent…