The perfect breakfast

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A bold statement, I realise. But this really is my perfect breakfast. You know, the kind of dish that you’ve spent many a Saturday morning (slash early afternoon, to my hungry boyfriend’s annoyance) perfecting. The kind of breakfast you’ll serve anyone who stays over, ’cause it looks quite good and tastes bloody brilliant. The kind of breakfast you’d eat every day if you could. And the kind of breakfast that is so good that you’d rather stay in, make it and clean up, than pop out and have someone else make it for you (and do those ruddy dishes). That’s how good it is. To me. And it’s pretty darn simple – it’s not really cooking. More ‘putting together’ and that’s a part of why I like it so much.

As anyone who follows me on Instagram will be able to attest, I’d eat avocados till they were coming out my ears if I could. Smashed on toast, baked with an egg in the middle, sprinkled with balsamic vinegar and gobbled up with a spoon – I love Peru’s little green fruit. And I’m partial to really great, big, orange-yolked free range eggs, when they’re poached and teamed with smoky bacon, thick chilli jam and fresh, crunchy-but-soft bloomer bread. I’m actually obsessed with Co-op’s Cheddar and Jalapeño version and also their Moroccan style crusty roll for something a little sweeter but plain or home-made will do. The Perfect Breakfast, is a gluttonous but oh-so-tasty combination of all of the above. Really, it’s just a case of throwing those all together but if you need a hand, here’s how I do it..

For 2 hungry people

A loaf of freshly baked bloomer bread (2 or 3 slices each, depending on the size will do you)

1 avocado

2 large free range eggs

4 rashers smoked bacon

Chilli jam

Sea salt

Black peppercorns

This breakfast is simple to make but there’s a lot going on, so it’s all about timing. Ensure you’re not frazzled or serving up cold bacon and less-than-runny eggs by getting all your ingredients out before you start.

Pop a pan of water on the highest heat and add a few splashes of vinegar.

Line a baking tray with tin foil and lay out the bacon. Sprinkle with water to stop the bacon shrinking too much. Pop under the grill until close-to-crispy. Or however you like your bacon, we’re all different when it comes to breakfast pig, I know.

While the bacon is sizzling, slice the bread. Cut the avocado in half, remove the stone, scoop out the flesh and divide it across the slices. With the back of a fork mash the avocado till it’s a bit paste-y and evenly spread. Sprinkle with sea salt and add a thin layer of chilli jam. You can make your own, which I intend to do very soon but for now I’m using this fab and fiery Scotch Bonnet number from Ladle & Larder.

When the bacon is done, pop it on top of your avocado-y, chilli-y towers. Your water should be bubbling away now, so it’s time to crack in your first egg. My tips for a shapely yet runny poached egg? Well, the vinegar, which you’ve already added. Very bubbly, hot water, filled right to the top of the pan so your eggs bob and you can retrieve them without breaking them. And a ramekin. Crack the egg into a ramekin (or a small cup) and then quickly tip it into the water. I think this makes it rounder and keeps all the floaty white bits together. I could be wrong but it’s working out pretty well in our kitchen. Then count to 30 (1 Mississippi, 2 Mississippi, 3 Mississippi..). Pick the pan up off of the hob so the bubbles calm down and you can see your bobbing egg, and fish it out with a big spoon. Place it on top of the bacon and then do the next one.

Serve that all up on plates, grind some peppercorns in a pestle and mortar and sprinkle on top. A side of lightly grilled cherry tomatoes work well but you really don’t need anything more than a cup of tea and the morning paper to complete The Perfect Breakfast.

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Freelance writer, eater, drinker and cook living in London.

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