I’ve been inspired recently by a wonderful blog called Simply Breakfast. I think the concept is so clever and the name says it all, but here’s the really clever bit – there’s no copy. No description, nothing. Genius! You’d think it would be boring to look at one person’s breakfast everyday, but it isn’t. It’s really really intriguing. Especially for a sticky beak like me.
Well, there are few small catches that set it apart. Firstly, Jennifer is an accomplished photographer and has several other websites that showcase her work (not only of food) and secondly, the variety of different breakfasts is astonishing. The combinations coupled with the creative styling and fab photography make it a daily visit for me.
It got me thinking about my own breakfasts and realising that I’m not that adventurous in the morning. I only have a handful of favourites that are healthy and quick to prepare, which is imperative after my early morning jog and fired up metabolism.
I like to take extra time on the weekend to prepare something a bit more special, but also love to go out to the many excellent cafes in Sydney (Big Brekky I miss you, I’ll be back soon).
So here they are:
My top 5 breakfasts on high rotation
1. One soft boiled egg with one slice of wholemeal toast
2. Porridge with semi-skimmed milk, raisins and brown sugar
3. Muesli with full fat Greek yoghurt and sliced tinned peaches (in juice, not syrup)
4. Two slices of toast, one with vegemite, the other with light Philadelphia spread
5. Mushroom and bacon open face omelette (only on weekends, recipe below)
(All are served with a glass of orange juice and a cup of black tea).
What’s your high rotation breakfast of choice? I’m really interested in this kind of thing (I told you I’m a sticky beak). Leave a comment with your answer – don’t be shy!
Happy cooking, Christie
Don’t forget to vote for me!
Mushroom and bacon open face omelette
serves 2 (easily doubled or tripled if you have a large enough pan)
The great thing about omelettes is that you can substitute ’til the cows come home. I’ve made some suggestions at the end of the recipe.
3 large free range eggs
2 tablespoons single cream (or milk if you want to be good)
4 rashers of streaky bacon, sliced into short lengths
1 teaspoon butter
150g mushrooms, sliced
50g mature cheddar cheese
chives to garnish (optional)
Preheat the over head grill in the oven (broiler) to the hottest setting. You’ll need this at the very end of the recipe.
Crack the eggs into a large bowl, add the cream (or milk), whisk to combine then set aside. Heat a medium non-stick frying pan over medium heat, add the bacon and fry until crisp. Remove and drain on absorbent paper.
Wipe the pan clean, return to the heat and add the butter. Once it’s melted add the mushrooms, season with cracked pepper and saute until soft and slightly browned. I don’t add salt because the bacon makes the dish quite salty already, but you can add some to taste if you like.
Return the bacon to the pan and stir to combine with the mushrooms. Give the egg mixture another quick whisk (not too much or it makes the eggs rubbery when they cook) and add to the pan.
This is the important stage. The egg mixture should start to bubble and set as soon as you pour it in. Make sure you keep dragging the uncooked liquid from the edges to the centre and tilting the pan so more uncooked liquid fills the gaps and cooks. Continue until it is about three quarters set and there are some liquid parts on the surface.
Arrange the cheese over the omelette and place the pan under the hot grill (broiler). Warning: If your frying pan has a plastic handle then make sure that is not under the hot coil – it will melt!
Leave for about 2 minutes until the egg is puffed up, golden and set all the way through. Slip out of the pan, garnish with chives if using, slice and serve with hot buttered toast (wholemeal please!).
Meaty options: Use chorizo, smoked ham or pancetta instead of bacon.
Vegie options: Substitute the bacon with roasted red peppers, spinach or parlsey.
Cheese lovers: Try topping with gruyère, mozzarella, parmesan or feta.