10 Great Warming Winter Brekkies. To make at home.Going out for breakfast is one of my favourite things. Except on Sunday. I try to avoid going out for breakfast on Sunday because that’s when everyone else is going out for breakfast and why it takes an hour for the wrong dish to arrive at your table. Cold.
Don’t tell anyone I said this, but the only reason chefs like doing breakfast shifts (if they do at all) is so they can go home early. 150 people or more all trying to re-write the menu to suit their own needs, expecting coffee and meals hot and prompt can be, at the very least, problematic.
So stay home instead, get the family over and show off your skills with one of these tasty ideas. Then kick back with a pot of tea and the newspaper whilst the other people wash up. Before leaving.
Baked Eggs (Shakshuka).
4 large free range (proper ‘from the farm’ free-range if possible) eggs, 1 cup cooked chick peas, 1 red capsicum (roasted, peeled and sliced), 1/2 cup sliced red onion, 2 bulbs crushed garlic, 1 cup chopped-ripe tomato, 1 tablespoon olive oil, 2 tsp smoked paprika, 2 tbsp lemon juice, salt and pepper. Coriander sprigs and dukkah to serve.
How – Pre-heat the oven to 200*c. Using a shallow, oven proof fry-pan saute onions, garlic and capsicums until soft. Add paprika, chick peas, tomatoes, lemon juice, s&p and 1/2 a cup of water. Simmer gently for 5 minutes. Crack the eggs on top and bake for 10 minutes. Longer if the eggs need it.
Mushroom BruschettaGrill some baguette, saute some mushrooms, season them, add some chives, serve with a little cottage cheese and pumpkin seed oil. To get the best results from your mushrooms, use a lot of heat and a large surface area. Too many shrooms in a small pan and they will stew. I like my mushies all brown and yummy. A mixture of olive oil and clarified butter is good for sauteing.
Savoury MinceComfort with a capital C. It’s important to make sure the mince is browned properly. This can take some time. The mince at first will let go a lot of moisture and appear to be stewing rather than browning. Patience friends. We are not making bolognaise. Use a solid whisk to break the mince down during this process. Once the moisture has evaporated, keep moving it about with the whisk. Add a little chopped garlic and onion, dried oregano, all spice, ground cinnamon and bay leaves. Patience. Keep cooking that mince. Don’t worry if sticks to the bottom a little, it will sort itself out. When all of the moisture is gone and the mince is brown all over, add some crushed tinned tomato and simmer gently. Season well.. Serve with toast and a poached egg.
Deluxe scramble I was always put off scrambled eggs as a kid, largely because they were made slowly in saucepan that would be left with 3mm of egg gunk for me to wash up. Blurgh.
Instead, use a non-stick fry-pan. Get it to medium heat and add some butter. When the butter is bubbling, add your scramble and remove the pan from the heat straight away. Use a rubber spatula to fold, not stir, the eggs gently. There should be enough heat in the pan to cook the eggs. When they are about 75% cooked, add a handful of grated fresh parmesan, some chopped dill and chives. De-lish! Serve with some grilled sour dough. Or just toast.
If you want Super-Deluxe, shout yourself a wee bottle of truffle oil and add a few drops at the end. No regrets.
Rice SoupThe Greeks have Avgolemono – a lemon scented rice soup made by boiling a whole chicken and then using the cooking liquor to cook rice until its breaking up. Then the shredded chicken meat is added along with fresh lemon and whipped egg whites. It is truly joyous.
Our rice soup is a congee, same idea but with Sth East Asian flavours. And with roast duck instead. You can read about it here
Potato Roesti.We made these in a jaffle maker. You can too, along with all sorts of other non-jaffle meals. Have a look at this collection here for some ideas. Use a roesti instead of toast under your eggs benny and you will make friends for life with your breakfast guests.
Green Chilli Omelette2-3 large free range eggs per person. Add chopped, de-seeded green chilli and sliced spring onion. Blitz with a blender or vitamiser. Use a non-stick fry pan, really hot. Add some coconut or peanut oil. When the oil is smoking hot, add a small ladle of egg mix. It is important to work quickly here. The moment the egg hits the pan, rotate the pan around to encourage the omelette to spread thin and evenly. Cook the omelette on one side until brown all over, flip and leave for a few seconds. Serve with chopped coriander, Viet mint(from our own garde!) and tomato. Some hoi-sin sauce and a squeeze of fresh lime are fab to finish.
Golden Sweet Corn Crumpets A ways back we did home-made crumpets with fresh, golden corn in the batter. Served with yoghurt, grilled banana and honey, these will knock Sunday brekky or brunch for six. Looky here for details. Because we all like a little crumpet now and then. Right kids ! 🙂
Vanilla-Buckwheat Porridge w/ Mandarin Jam and Honeycomb Butter.What is winter without a steaming hot bowl of porridge. Buckwheat is a great, gluten-free alternative to traditional oats. Mandarins are also abundant at this time of year and really liven up the whole experience. Read about it here Here.
Avocado On Rye w/ Crumbled Feta, Toasted Seeds and Pomegranate Molasses.Avocado smash, crushed avo, smashed avo, avocado bruschetta. Call it what you will, there are very few breakfast menus around Brisbane without some form of this dish on it. We can probably thank/blame the hipsters. Avocados are at their best eating in winter, not to mention abundant and cheap. My favourite are the Hass variety.
All we’ve done is scooped out the flesh, added a little lemon juice, olive oil and sea salt. Smoosh with a fork to your desired consistency and serve on toasted rye bread w/ some crumbled Greek feta for saltiness, toasted seeds for good crunch and pomegranate for sweetness and that extra tang (thanks Paul Kelly). A fried egg or two and some chilli sauce and I am yours forever.
What Kid Did
Nothing. Lazy bint. She is away on holiday still.
But we will join forces again next week on god-knows-what kitchen adventure, for you and yours to revel in.