Brilliant Brunches: meaty, veggie, savoury and sweet

IMG_9903[1]Good morning! I say that with a smile which is highly unusual. If I speak at all in the morning it is only in curse words. Until I leave the flat. After that I say good morning like I really want you to go to hell, very quickly. So what is different about today? I am working from home which means I have had time to drink coffee in bed, read a little bit of a just re-issued classic crime novel, and really wake myself up by setting off the smoke alarm while grilling bacon. The secret to the last one is to buy really good bacon with no added water. While being surprisingly difficult to find in local supermarkets, it ensures your bacon stays the same size when it is cooked as it was in the packet, it gets properly crispy, and under a hot grill produces enough smoke to set off the fire alarm ensuring a hot shot of adrenaline that will wake you up quicker than a double espresso. However, if you prefer a more relaxed start to the day, I recommend keeping a closer eye on the bacon while it is under the grill.

As brunch is one of my favourite meals of the day, when I have time, I have decided that it really deserves some attention. I hesitate to put up a recipe for my brunch today because it is so simple that I don’t really think of it as a recipe, but there must be some more exciting ideas out there. So for the next couple of weeks I am going to be devoting my eating energies to wonderful brunchey foods. The great thing is that brunch can be breakfast, lunch or tea (dinner in some places). I only had a full English in the evening until I was about 20. I didn’t even really recognise it as a breakfast option. So coming up will be eggy recipes, spicy recipes, veggie recipes, sweet recipes, recipes that don’t deserve the title because it is just arranging food on a plate. I am looking forward to eating it all.

Anyway, this morning I grilled two slices of smoked bacon (no added water). Melted some frozen spinach in a pan, added two beaten eggs mixed with a splash of skimmed milk and scrambled it all together. I use a big frying pan for scrambled eggs, or a small one for omelettes. Put the heat up high and stir the eggs around the pan in languid movements, like a louche film star. A minute later and you have scrambled eggs. Veggie version- do not on any account grill the bacon. Add a creamy cheese like ricotta (low calorie, high protein) with the eggs for super creamy yumminess.

PS- always make your own. Nobody can ever scramble your eggs to perfection. If you find someone who can, chain them to the cooker in case they decide making you perfect scrambled eggs isn’t their life work. Because it should be.


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