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?