Outside, the temperature is dropping, and from the window of our chalet in the heart of Morzine, we see the snow-covered peaks of the mountains. Our morning begins with a walk with the dog to our favorite bakery, La Bomboniere. We return home with a freshly baked traditional baguette, which, together with homemade butter, will complement our breakfast perfectly.
I start my preparations by slicing half a red onion, a clove of garlic, and a quarter of a zucchini. I toss the vegetables in a pan and sauté them slowly in olive oil suitable for frying, as it’s important to remember that not every olive oil is suitable for this purpose.
Meanwhile, I take out some cherry tomatoes from the packaging. Although the label states Morocco as the producer, I know well that my tomatoes come from Western Sahara. We lived there for a year and often visited the desert plantations.
I add around 100 grams of halved cherry tomatoes to the other vegetables in the pan, sauté for a few more minutes, add honey and balsamic vinegar, and wait until everything reduces, imparting an Italian flavor to our vegetables.
On another pan, I already have melted butter over medium heat, into which I gently crack four eggs, making sure the yolk doesn’t spill. I add a bit of cream, which blends with the egg white. When the egg white sets, I sprinkle a handful of grated, hard Italian pecorino cheese. I take the pan off the heat, mix the yolks with the remaining ingredients, and wait until the scrambled eggs on the heated pan reach the perfect consistency.
Pecorino is an Italian cheese made from sheep’s milk. It has a distinctive taste and aroma, ranging from soft and delicate to hard and spicy, depending on its maturity. Pecorino is often used in Italian cuisine, both raw and cooked. It’s a popular ingredient in salads, pastas, and desserts, adding a unique touch to the dishes.
The honorable spot on our breakfast table will be occupied by another Italian cheese, Burrata 
Burrata cheese has a fascinating history that dates back to the early 20th century in Italy. It is believed to have originated in the Apulia region, specifically in the town of Andria. The c
heese was created as a way to use up the leftover curd from mozzarella production.
Traditionally, burrata is made by stretching fresh mozzarella into a pouch, which is then filled with a soft, stringy mixture of curd and fresh cream. The pouch is carefully closed to seal in the creamy filling. The name “burrata” itself comes from the Italian word “burro,” meaning butter, indicating the cheese’s rich and buttery texture.
Originally, burrata was a handmade cheese produced in small batches by local artisans. However, its popularity has grown over the years, and it is now enjoyed by people worldwide. Burrata has become a staple in Italian cuisine and is often served with fresh tomatoes, basil, and a drizzle of olive oil, creating a simple yet indulgent dish.
Now, all we need are a few fresh basil leaves and your beloved person with whom you’ll share this unique breakfast. If you add to this the view of the majestic mountains through the window of a luxurious chalet in the French Alps, the only thing left to dream about is the excellent service offered by a private chef and a always-smiling host. VoilaPrivateChef guarantees that this is just the beginning of the story we can write together.