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Sunday, 30 October 2011

A good breakfast

To me, weekend breakfasts are the best meals of the week and something I try to make special. When I was a child, breakfasts at weekends – especially Sunday breakfasts – were a veritable feast.

My sisters and I used to put everything you could possibly put onto a plate, with most of it being meat. But you can have a vegetarian ‘fry up’ too. Or you can go for something a little more refined.

Yesterday for example, I found myself with nothing in the fridge save for some eggs, a tomato and six black olives in a plastic box from something I’d made the night before. So, what else to do but put them together?

Scrambled Eggs with Tomatoes and Black Olives

Beat the eggs in a bowl with some salt and pepper and a pinch of parsley or something I like, tarragon. Finely chop the olives and the tomatoes. Toast and butter a couple of muffins. Pop some butter in frying pan and get it melted. Add the eggs and give them a good stir. As they start to cook pop in the olives and get the warmed up. Then, in with the tomatoes – the whole cooking process should take two minutes at most.

Tip them over the toasted muffins and enjoy with a cup of strong black coffee.

Akela’s Eggy Bread with Vegemite and Cheesy Tomatoes.

‘Akela’ is the title given to the leader of a Cub Scout Pack. For many years I worked with someone called Audrey, who when she took her Cubs to camp, always cooked them Eggy Bread. Basically it’s a slice of white bread dipped into a bowl of uncooked scrambled eggs and fried. But you can still give it a bit of a zing.

Beat three eggs in a soup or pasta bowl, because this will be wide enough to drop the bread into. Now take a tomato and cut it in half. Chop up the inside of the tomato but don’t scoop the mixture out. Now, get some seriously strong cheese and grate it over the tomatoes. Push some of the cheese down into the body of the tomato and put under a medium grill or into a hot oven.

Next, take two slices of thick good quality wholemeal bread. Spread Vegemite (or Marmite) over them. Get a teaspoon of oil in a pan and heat until its almost smoking.

Drop in a slice of the eggy bread and fry it for about two minutes. Flip it over and give it another two minutes. Then, slide onto a plate and serve with the grilled tomato and some baked beans, garnished with some water cress and laced with a line of totally cold brown sauce. Smashing.