Jonathan Williams runs the fabulously quirky Café Môr, the world’s very first solar-powered, mobile-converted fishing boat and seaweed kitchen. Overlooking Freshwater West beach in Pembrokeshire, the food truck goes way beyond ordinary beach café grub, incorporating locally foraged ingredients in a menu that skips from this sensational (and sensationally easy to make) brekky roll with laverbread to Pembrokeshire lobster roll with Welsh seaweed butter.
2 rashers streaky bacon
1 free range egg or duck egg
Slice of cheddar cheese
3 tbsp laverbread mixed with 1 tbsp oats
Welsh sea black butter (salted butter mixed with laver seaweed or laverbread)
Café Môr KelpChup/ketchup
Place pan on medium heat and warm through, add bacon and make a patty out of the laverbread mix, cooking it next to the bacon. Once the bacon starts to crisp up, turn the laverbread patty over and add the egg. Top the cooked side of the laverbread patty with the cheese and allow to slowly melt. Gently toast the roll. Butter the toasted roll, then add the bacon, laverbread patty, cooked egg, pickles and Café Môr KelpChup (or ketchup).
Sit back and enjoy the finest brekky roll in the land!
Preferably by a wild, wave-lashed Pembrokeshire beach when the sun is shining but, let’s face it, this brekky bap tastes good pretty much anywhere…
READ ON: There are plenty of incredible foragers in Pembrokeshire, as this recipe with wild garlic buds, courtesy of one of the county’s leading preserves makers, reveals