Elegant, Health-Promoting Grapefruit

Grapefruit is a beautiful part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this lucky grapefruit is ready to eat in an antique Japanese Export bowl.

Elegant, Health-Promoting Grapefruit

Grapefruit is a beautiful part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this lucky grapefruit is ready to eat in an antique Japanese Export bowl.

Elegant Eggs Vienna


An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:

Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Copyright M-J de Mesterton

Elegant Eggs Vienna


An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:

Eggs Vienna for Two

Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.

Copyright M-J de Mesterton

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