Hello Everyone! I can’t believe that it’s already October! Where did September go?! So I’m sure all of you are aware that a new month calls for a new theme on the blog for the month of October! Those of you who know me, I am a breakfast/brunch person. I mean, I sometimes skip breakfast when the mornings just get a little too hectic for me; that was during my first few years at uni, but towards the end, I made it a habit to pack my breakfast to uni and/or work and eat it there.
I remember my internship days at Hello Social where I’d always be rushing out in the mornings to catch my bus, which therefore meant that I didn’t have time to sit down and enjoy my breakfast. That was where Muffin Making Mondays with Jialing came in, and when I had run out of muffins to take to work (because we only bake fortnightly), I would pack some fruits and even sometimes a small tupperware of cinnamon toast cereal with one of those small drink cartons of milk. When I’d get to the office, I’d pour the milk over my cereal and enjoy breakfast at my table. There was a time where one of the managers asked me what I was having for breakfast and the thought of me bringing a small carton of milk made her laugh so hard. I told her it was practical 😛 Another time when I was also having cereal, my other manager asked if what I was having was shareable; to his dismay, cereal ain’t shareable! He asked what kind of cereal I brought in and I said cinnamon toast. The other manager said that that was so American of me.
Anyway, I mean, if you didn’t already gather what this month’s theme is from my little story, yes it’s breakfast and brunch month on the blog! For the month of October I will be sharing with you some of my favourite breakfast/brunch recipes! I’ll be kicking off tonight’s post with a dish that I threw together when I was still living in Sydney. I was inspired by a post that I saw on Instagram by Raw Pawpaw Café in Brisbane. I was inspired by their plating of one of their dishes, and decided to plate it up with a few of my favourite ingredients for breakfast. I think most of the preparation of the ingredients in this dish is pretty straight forward, and you can get creative yourself by mixing up the ingredients a bit by adding your own favourite breakfast ingredients!
PREP TIME 5 MINS | COOKING TIME 20-22 MINS | SERVES 1
- 2-3 slices of soy & linseed bread, toasted
- 2 bacon rashers
- 2 large free range eggs, at room temperature
- 1 chorizo sausage, thick slices
- 1/2 avocado, cut into chunks
- Bunch of grape vine tomatoes
- Butter, for spreading
- Ground salt and black pepper to taste
- Handful of cup mushrooms, sliced
- Handful of loose baby spinach leaves
- Lemon wedges, to serve
- Olive oil
- In a small bowl, marinate the avocado chunks with a little bit of olive oil, salt, pepper, and lemon juice. Set aside.
- Preheat oven to 200C. Line a baking tray with aluminium foil and toss the grape vine tomatoes in a little bit of olive oil and salt. Roast in the oven fro about 10 minutes, or until the tomatoes have gone soft. Turn the temperature down to about 80-90C just to keep them warm before serving.
- Meanwhile, heat a large grill pan over medium high and cook the bacon rashers and chorizo slices, about 3 minutes per side. Once done, transfer to the baking tray and keep warm in the oven.
- Add your sliced mushrooms to the same grill pan and cook until browned and softened, about 4-5 minutes altogether. Turn the heat off and transfer to the baking tray and keep warm in the oven.
- Place the eggs in a small saucepan, covering the eggs with cold water. Bring to a boil over high heat, and once boiling, reduce the heat down to medium. Simmer gently for about 3 minutes. Remove the saucepan from the heat and using a slotted spoon, transfer to the egg carton.
- Plate up accordingly and enjoy your breakfast!
Just a little side note here before I end tonight’s post – I wanted to choose an egg carton that wasn’t grey just so that it doesn’t look dull. I must say it was hard choosing eggs based on the colour carton they come in because most of the non-grey ones were caged eggs (yes, I don’t buy caged eggs). Good thing these eggs that came in the blue carton were free range, and the blue really suited the plating and contrasted the food colours nicely.
– Ally xx