breakfast recipes – ¡Comemos!

What is that?? I hear you ask. The deadest, most unphotogenic breakfast of all time?

Well, when it comes to unphotogenic, maybe, but I was so surprised how delicious this spicy cheesy omelette turned out that I just had to do this spontaneously basic post. I debated not including a photo because it looked so shit, but ultimately I felt like a recipe with no photo was a bit of a cop out, and I may as well open with something that looks a bit grim to grab your attention. Despite the world of instagrammable symmetrical plate aesthetics that we live in, let’s not forget that if you genuinely care about food, it’s all about the enjoyment of eating it rather than what it looks like, although a pretty plate is a pleasant bonus.

I used to find eggs so incredibly boring to eat and dull in flavour, which is a madness considering how versatile they actually are.

So now I’ve gone the other way; jumped on the ‘add a fried egg to everything’ bandwagon – burgers, toast, rice, you name it, there are very few dishes that can’t be enhanced by the addition of a fried egg.

But anyway, today isn’t about fried eggs, at least not in that sense. My breakfasts (when I actually have them) typically consist of something that I don’t deem to be time-consuming – granola, porridge or some kind of frozen leftover treat that I just need to reheat. This morning, however, I decided to push the boat out before work and cook an entire omelette!!

Obviously this whole notion of it being more effort is flawed anyway as stovetop cooked porridge probably takes longer and requires more patience and standing around, but still, I felt that this morning was going to be a major commitment.

Granted, only an idiot wouldn’t know how to whip up a standard omelette (if that’s you, yes, you are an idiot), but this one turned out to be so delicious that I had to share my satisfaction. With the kick of chilli and creaminess of the melting cheese, this breakfast was an absolute winner.

Makes 1 omelette

Ingredients:

2 eggs

Splash of milk

1/2 chilli (I used scotch bonnets but they don’t have to be this fiery)

Oregano

20g ish of smoked cheese

Mixed spices

Butter

1. Beat the eggs and add the milk, oregano, crumbled up cheese and chopped chilli then swirl to combine.

2. Heat a knob of butter in a non-stick pan over a medium heat.

3. Pour in the mixture and leave to cook and set.

4. When starting to set on top, use a spatula to examine the underneath to check when it’s golden with some darker brown patches. If you’re satisfied with the colour, instead of flipping the whole thing, just fold one half over the other.

5. Flip the folded omelette and leave for 30-60 seconds longer.

6. Serve up with your choice of seasoning. I used a mixed Spanish spice from the brand Toque which I think you can get online.

This is such a simple recipe but the flavour and the textures still wowed me. Feel free to alter the amount of chilli to your taste. You could also serve with a salad or even chips for a main meal. A drizzle of pesto would also be delicious on top.

This will make getting up for work in the morning so much easier, I promise.

¡Comemos!

Porridge is typically a breakfast meal. And it’s one that when I was growing up, seemed to carry connotations of unappetising, Oliver Twist-style force-fed gruel. There was an almost onomatopoeic disgust to the way we would stretch out the sickly sounding syllables.

Yet now, it’s experiencing something of a rebirth. This is partly due to health, fitness and nutrition bloggers, and the customisability of the dish which lends itself perfectly to the millennial Instagram aesthetic. Frequently referred to as oats and oat bowls to avoid that dreaded word, this revival of a time-old staple has got me hooked.

Now back to my first point – typically a breakfast meal, yes, but I’m never one to stick to the rules. Sometimes on a cold evening, or after a long day at work, it’s porridge that I crave.

But hold it right there. Because what happens when I’m not only craving a lovely, warming bowl of porridge, but also a stack of light and fluffy pancakes topped with salty bacon and a drizzle of maple syrup? No one could possibly eat both.

Until now.

This is my poffertjes porridge with pancetta, maple syrup and pecans to satisfy every single one of your cravings.

Serves 1

Ingredients:

1 egg

Plain flour

Milk (I use soy milk)

Porridge oats

Pancetta cut into cubes, or more specifically cuboids if you’re using the good stuff like I have (you want the good quality thick deli stuff that comes in slabs, not supermarket wafer thin slices)

Pecans

Maple syrup

Cinnamon (optional)

Disclaimer: As I’ve mentioned before prior to going into my recipes, I’m not going to be precise and focus on measurements. I’m not a recipe developer and so instinct and a bit of common sense should be enough to work things out!

Crack your egg into a bowl and add as much flour as you think you might need for 3 mini pancakes (told you it wasn’t precise…). If in doubt, use less than you think as it’s always easier to add more.
Mix until smooth and then add a tiny bit of milk. Because you’re looking to make mini American style mini pancakes, the batter needs to be pretty thick so it doesn’t spread out in the pan. If the mixture is too loose, you can add some more flour at this point until your batter is the perfect consistency for dolloping in the pan.
In a pan, heat a tiny amount of butter or oil and fry the pancetta until crispy on the outside then remove from the pan and set aside.
Heat another small amount of butter in the same non-stick pan and dollop your batter into the pan in tablespoon size blobs. You should be able to do a few at a time. Cook for a few minutes and turn over – the base should be golden brown. Repeat on both sides until you have all of your poffertjes.
Meanwhile put the oats into a saucepan and add enough milk and/or water to just about cover them. Cook on a low-medium heat until soft and creamy. You can add cinnamon at this point if you wish.
Pile the porridge into a bowl and add the poffertjes. Sprinkle over the pancetta and pecans and finish with a drizzle of maple syrup.

This may not be a conventional meal, but it certainly was satisfying. Why stick to the same old flavours, following the same old rules when you can be a bit more creative? A comfort meal with a twist – do let me know if you try this one!