When I look back at my recent photos of home-cooked breakfasts, I can still taste the experience — and it’s very good. This post is about wanting to share that feeling with you. I hope you can look past the amateur photos to the deliciousness of the meals.
Meal #1. The top picture features my breakfast from about a week ago: poached eggs with mung bean sprouts, atop caramelised red onions on fried toast rounds. The yolks were perfectly runny and masqueraded as the sauce for the other components. Ridiculously good.
- I sprouted the mung beans using the method from my post of 14 March 2010.
- Look to my breakfast pizzas post for pointers on caramelising the red onions and poaching the eggs traditionally.
- I made the toast rounds by cutting circles of bread from extra large slices, then buttering both sides and frying [note: the remaining bread makes excellent croutons]. I then swirled over a good quantity of commercial tomato sauce — the only real shortcut I took for the dish — and layered over a few shavings of good quality parmesan before layering over the onions and poached eggs.
- The grape & cherry tomatoes were warmed in the same pan in which the toast rounds were crisped.
Meal #2. I cooked up a big breakfast for good friends [a little while ago, now that I think of it!] with breakfast options that included cling-wrap poached eggs with dukkha, crispy bacon, chorizo with lime wedges, home-made baked beans with chipotle, mushrooms cooked with butter & parsley, oven-roasted baby tomatoes on the vine, home-made basil & pine-nut pesto, smoked Tasmanian salmon, butter croissants with preserves, macadamia muesli with natural yoghurt…
And there was more. You could say that I went a little overboard for 4 people.
Meal #3. I make baked beans on cold mornings or when I need some TLC from the inside. For these beans, I started by sauteeing garlic and onion in the pan, then added a couple of tomatoes and the beans (cannelini in this case). Some leftover chicken soup (made from scratch from the night before) formed my stock base, to which I also added Worcestershire sauce, fresh chilli and spinach.
I poached the eggs in the beans and they turned out beautifully.
Unfortunately, photos from Meal #4 — my bacon sandwiches — were too blurred to salvage. Another time.
I hope this post inspires you in the same way it has reinvigorated me. What is your favourite home-cooked breakfast?
Addendum of 25 April 2010: As promised, here is a picture of a bitten-into Meal #4, bacon & egg breakfast rolls, from this morning.
Rice flour rolls spread thickly with Lurpak butter. Crispy rashers of bacon. Fried eggs with soft yolks. HP Sauce. Delicious.