• Christopher Roberts

Ep 23 - Phantom Thread Breakfast

Updated: Jul 12


In episode twenty-three of the Film and Food Podcast Chris had the amazing repeat guest Clayton Waters back on the show as a guest to discuss the 2017 film Phantom Thread! I encourage you to check out this film and give this episode a listen by clicking on the link below:





This is a sensational recipe Chris has been waiting to make for the podcast, so make sure you give it a go yourself!


Phantom Thread Breakfast Recipe:


Towards the beginning of the film where Reynolds and Alma meet, Reynolds orders one of the largest and best breakfast's in cinema history - here's what he ordered:

  • A Welsh rarebit with a poached egg on top (not too runny)

  • Scones with jam, cream and butter (raspberry jam not strawberry)

  • Sausages & bacon

  • A pot of lapsang tea

This recipe will teach you how to make it yourself!


Ingredients:

(serves one generously)

  • Loose leaf lapsang tea (I ordered my online, good tea shops will have it)

  • Sausages of your choice and amount

  • Bacon, your choice of cut and amount

Scones (makes a batch)

  • 1 cup pure cream

  • 1 cup lemonade

  • 3 cups self-raising flour

  • raspberry jam, whipped cream and butter for serving

Welsh Rarebit (makes two)

  • Good quality white bread (two slices)

  • 80g good quality cheddar cheese

  • 1 tbsp Worcestershire sauce

  • 1 tbsp beer (optional)

  • 2 tbsp mustard (strength of mustard is optional.)

  • butter

  • egg

Method:

TO MAKE SCONES:

1. Preheat oven to 160 degrees.To make scones, sift the flour into a large mixing bowl. Add cream and lemonade and mix to form a dough.


2. Take the dough out of the bowl and onto a floured surface, knead very gently until a smooth dough is formed. DO NOT OVER KNEAD. Roll to 3cm thickness with a rolling pin.









3. Use an egg ring or circular cutter to cut out scone shapes and place onto a lined baking tray. Make sure the scones are close to touching or touching to help them rise,


4. Bake in oven for 15 minutes or until golden brown. If you want to serve them fresh and warm with the rest of the breakfast time your oven baking so everyhting is ready when they come out of the oven. Otherwise store scones and heat up the amount you want for the breakfast in the oven at your convenience.

Serve with raspberry jam, fresh whipped cream and butter.




To Make Welsh rarebit with a poached egg:


1. Grate the cheese into a bowl and add the Worcestershire sauce, beer (optional) and mustard.


2. Toast your bread and lightly butter.


3. Spread cheese mixture onto your toast. Grill in an oven on high grill setting for 30 seconds to a minute, or until golden brown on top.


4. Get a pot of boiling water and add a little vinegar. Crack in an egg and poach until medium well done. Serve the Welsh rarebit with the poached egg on top.


Bacon and Sausages:


1. In a pan cook your sausages in medium heat, turning every minute or so until evenly cooked and browning. When they are lamest finished add in your bacon and cook until golden brown.




Serve your scones with raspberry jam, fresh whipped cream and butter. Make sure you have nice big pot of lapsang tea with your plate consisting of a welsh rarebit with a poached egg on top, bacon and sausages. Eat slowly and enjoy!





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