Saturday, March 30, 2013

Breakfast in Bed

So day after day, week after week, we wake up, get dressed, put on a smile and go to work. Well some of us are lucky enough that they do a job they love, but who is talking about those lucky fudgers! The rest of us, yes, like you and I.....rely on the weekends to indulge. And hey what better way to indulge than to begin your day with a feel-great-breakfast! 

Alright. Who cares about how I introduce this to you, but one thing's for sure. Once you make my version of a saturday breakfast (pancakes on Sunday- give me a High-5) you'll feel recharged for the weekend! Oh Yeah! Recharged for the weekend, if you get my drift... :) 

So get ready peeps for bread n eggs Ki style! 



Serves: 1 (hey, be nice, share) 

Time taken: 20 mins

Complexity: **


You'll need

2 eggs (per person)
2-3 mushrooms, thinly sliced
1 fresh jalapeno pepper, sliced thinly or few slices of green bell pepper
couple pieces of sun dried tomato (I slow roast mine like this)
4-5 black pitted olives, sliced
1/2 red onion, sliced vertically from half moons
Salt to taste
Freshly ground black pepper
Dried herbs (I used Oregano)
1 tsp butter/ drizzle of olive oil

4 large spoons pesto (Recipe below)
1 loaf of crusty bread (I purchased ready garlic bread)
Mozzarella cheese (Use Parmesan, cheddar, goat's cheese, whatever floats your boat)
Some freshly ground black pepper (optional) 
a whole lotta love! 

Method

Preheat your oven at 180C or 350F. 

Slice your loaf of bread horizontally into half. 

Open it up and spread pesto all over it like so. 



Once thats done, close the loaf of bread by joining the two halves. 



Cover the entire loaf securely with foil and place it in the oven. 



Let this get toasted for about 10 mins. This will heat the bread through and give a chance for the pesto to seep deep into the bread. It will also help firm up the crust of the bread. 



After 10 mins or so, take the bread out of the oven and carefully pull apart the foil. Open the bread and inhale the aroma...mmmmm........

Now take the cheese of your choice and spread it over the pesto flavoured bread. Sprinkle some freshly ground black pepper over it. 



Pop it back into the oven for another 10 mins, but this time don't join the halves.Let the cheese get golden brown on the top and the bread is toasted around the edges. 



For the omelette, take two eggs



Whisk them in a bowl. Whisk then vertically so they incorporate the maximum amount of air in them. Thats what makes an omelette fluffy. Add salt and pepper to them. You can add a splash of milk if you like, but I didn't. 



Heat a skillet on a medium flame. Drizzle the oil or melt your butter. If you're using butter, add a couple drops of oil to stop the butter from burning. 


On a different note, don't judge me by my old pans, I love this one for the perfect little size that this is! I will replace this only when I get an exact replica, otherwise this goes with me to my grave. Capisce?!

Moving on, add some onions to the skillet and saute till they start to soften up a bit. 



Add in your sliced mushrooms and jalapeno pepper/ bell pepper. 



Saute for another minute before adding dry herbs of your choice. I added oregano. Saute for a second before adding the whisked eggs to this. 



Give it a good old stir so the onions, mushrooms and peppers are evenly distributed through the runny eggs. 



Now when you see the eggs getting opaque, place the slow roasted tomatoes on it along with the olives. Did you think I'd forget my sprinkling of love?! 


Let it cook for about 2 minutes till you see the edges turn golden brown and the top is all cooked. Lift the omelette with a metal spatula and place it on your plate.  



Take the delicious toasted cheesy heavenly pesto-y bread out from the oven and carefully slice through the golden cheese. Pile up the pieces on your plate and dig into your saturday morning breakfast with gusto! Indulge!! 


  
Pesto Recipe

Take about 3 cupful of basil leaves
1 cupful parsley leaves 
3-4 cloves garlic (I like mine garlicky so I went with 6 cloves garlic)
Juice and zest of one lemon
drizzle of olive oil
1/2 cup pine nuts/ walnuts/ cashews (mixture of the nuts will also do) 
1/3 cup parmesan cheese 

Blend these all in a blender. Keep adding olive oil as per requirement. The pesto should be smooth and glossy and most importantly vibrant green. If you like a kick to your pesto, add a green chili to the mix and then blend it all together. Your pesto is done! Serve it as a dip or as spread...it works everytime! 






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