Posts tagged my own spread
A Perfect Spread
Celebrating the world's finest first meals
(via tessagoldsmith)
Breakfast in Bondi.
Breakfast at Buzzzbar Cafe in Newtown (Sydney, Australia)
I ordered the scrambled eggs with smoked salmon (hold the capers). The bread was a delicious Lebanese flatbread with olive oil instead of butter and the iced coffee was great (and very refreshing on a 40 degree day). But they definitely could have been more generous with the salmon. It cost $5.50 extra and they only gave me one slice.
A country fry-up in New South Wales. Overeasy eggs with fried tomato, mushrooms, zucchini, and spanish onion with avocado and a croissant.
Tomato Poached Eggs
This morning we made tomato-poached eggs (or bruscheggs, as I’ve taken to calling them), roughly following this recipe. It was a hearty, very tasty breakfast. You can use pre-made tomato sauce if you’ve got it, or made your own by frying onions and garlic and then adding a can of diced tomato and italian spices like basil, oregano, parsley, and cayenne. You basically just crack the eggs into the lightly boiling sauce, cover until cooked, and serve over toasted bread. Mmmm.
Eggs in a basket with avocado, sprouts, banana, and clementine.
Breakfast at The Elegant Hotdog this morning. They do a great greasy platter with delicious potatoes, beans, toast, fruit, and eggs done however you’d like for under $5. Hard to beat. I got my eggs “tournés” (over-easy) which rendered them invisible.
This morning we tried something new: a version of Cilbir, or Turkish Poached Eggs.
We started by whisking together a bowl of plain yogurt with minced garlic, salt, cayenne pepper, and cardamon. Next we chopped a raw potato into squares and steamed it. In one pan, we cooked sliced onions and sticks of zucchini and in another, we fried coarsely chopped mushrooms and thick slices of tomato with basil, black pepper, and salt.
Once the vegetables were done and the potatoes were cooked we took the veggies out and transferred the potatoes into the frying pan (leaving the tomato juice in!) and cooked them in oil with salt and pepper. Meanwhile, we poached the eggs and toasted the bread. Once the eggs were ready, we lay a bed of the yogurt mixture onto two small plates and then slid the eggs on top and sprinkled with cinnamon.
The yogurt was like a cream sauce only heavenly light and not too sweet. Once we finished our eggs we used the yogurt with the potatoes and veggies and damn was it tasty. This makes an extremely filling breakfast.
