Cafe-style breakfast at home: add relish18

Posted on September 22, 2010 by ChristieBreakfast, Taste Tests

Last weekend my lovely mother in law and her lovely sister drove down from the far North Coast to deliver my hubby’s childhood cradle.

Altogether now… awwwww.

My baby girl is going to love it (in November).

On the way, they stopped just outside Port Macquarie and grabbed me some super-ripe tomatoes and tomato relish.

Not just any tomatoes, Ricardoes Tomatoes. From Ricardoes farm where you can pick your own tomatoes and strawberries by the bucket-full.

In possession of such wonderful produce I could only do one thing – cook!

So I whipped up some bacon scrambled eggs and then layered them onto hot buttered toast with avocado, fresh tomato and Ricardoes Tomato Relish.

Easy! To make perfect scrambled eggs (my way), see my recipe for pancetta scrambled eggs.

I reckon you’d pay up to $15 for this at a cafe, but we enjoyed it in our sunny kitchen for less than half that price.

Besides, I love layering up on toast and cafes always serve everything separately with toast to one side.

I realise it’s so there’s no customer hissy fits, but if I owned a cafe I would layer my breakfast dishes and say ‘tough luck’ to anyone who didn’t like it.

What do you think? To layer or not to layer?

Chat soon, Christie x

  • http://intolerantchef.blogspot.com/ InTolerantChef

    Definately to layer. Only 3 year olds should be able to complain if different foods touch each other on their plates!

  • http://littlelioness.net Fiona

    I unlayer anyway, but like the display!

  • http://www.yayasyumyums.blogspot.com/ Moya

    So beautifully plated!

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    Yum! That looks delicious and I bet you’re glad to be home and making these :)

  • http://bakeandbloom.com/ Shannon @ bakeandbloom.com

    I have long harboured a secret wish to own a cafe that only serves breakfast called “Sunnyside” open for breakfast, lunch & dinner. 90% of the time when I go out for dinner all I feel like is a really good eggs benedict. (not that any of the resteraunts near me know hollandaise from the hole in thier arse)

    This is going on my fantasy cafe menu, alongside “the swankie yankie” (Blueberry bagel with cream cheese & crunchy house cured bacon)

    I like it all stacked & layered. I think the toast on the side is just a lazy thing some cafes do when thier service isn’t fast enough.

    • http://www.figandcherry.com Christie

      Ha! I love your feisty attitude Shannon :)

  • http://www.my-easy-cooking.com nina

    What ime are you serving. I wanna be there for this divine breakfast!!

  • http://www.sophiesfoodiefiles.blogspot.com Sophie

    What a lovely breakfast! A breakfast for champions!

    MMMMMMMMMMMMMMMMMMMMMM,…!!!

  • http://www.samanthawight.com Samantha

    Mmmm….North Coast tomatoes are fab even at this time of year! Whenever we trek to Port Stephens for a long weekend I always stop at the farm stands for the best Anna Bay tomatoes – full of flavour and sunshine.

  • http://cocinadiary.blogspot.com/ Angie

    Hi! I found your blog today and have really enjoyed your posts and your photos. This recipe sound like a breakfast winner.

  • http://www.foodjobs.com.au/ Manon@FoodJobs

    Looks yum

  • http://souvlakiforthesoul.com Peter G @ Souvlaki For The Soul

    I don’t mind the layering Christie…it looks classy! The relish sounds divine!

  • http://www.thesexyfoodie.com Kate (TheSexyFoodie)

    Layer me up! Looks fabulous. I like tomatos but I’m crazy about strawberries. I’ll have to visit Ricardoes one day and bring them home by the bucket load :)

  • http://cupcakiedolly.blogspot.com/ DOlly

    restaurant quality !!

    or even better =)

  • http://pierre.cuisine.over-blog.com pierre

    beautiful photo and hte recipe looks delicious !!Bravo Pierre

  • http://www.humblecrumble.com Gareth

    THe relish has me sold and the colour of the tomato in your photo is mouth wateringly good.

  • http://www.styleyourfood.com Style Your Food

    yes indeed I love the layers. I made something similar to this dish the other day and just loved it. Thanks for sharing

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