Eggs for breakfast

Summery days call for easy breakfasts and there’s nothing better than a crispy fried egg or buttery omelette. To celebrate the season, add a few fresh herbs to your breakfast eggs:

■ Fry sage leaves in butter or olive oil to become crisp and tasty in a matter of seconds.

■ Jazz up an omelette by chopping a small tomato with a handful of basil leaves and flowers and adding once the eggs are almost set.

■ Scrambled eggs are taken to a new level with loads of finely chopped parsley.

■ Chives tend to be one of the most overlooked herbs, but they add delicacy to any egg dish without overpowering it.

Put the flour and salt in a food processor with the butter on top and mix together until crumbly. Through the feed tube, gently pour the water in with the motor running until the pastry starts to come together like beads. Turn the motor off, tip the pastry onto a clean bench and gently work it with your hands into a ball. Cover and chill a little before using.

Preheat the oven to 200°C. Roll the pastry out on a lightly floured surface to fit a 24cm tart tin, making sure it is as light and thin as possible. Ease into the greased tart tin, then crimp the edges of the pastry and chill for a few minutes.

Spread the mustard across the base of the pastry. Layer the tomatoes on top of the mustard, then place the mozzarella balls on top (cut in half if they are large).

Sprinkle over the anchovies, thyme and chives, then drizzle with the olive oil and season with salt and pepper.

Bake for 15-20 minutes, until the pastry is golden and crisp.

Add the basil leaves and serve while warm. Serves 4-6.

Wine match: rosé.