Food for the hungry tummy!
I was told last night that I would be making lunch/brunch for 1 today ( I am terrible at waking up early). I had initially thought to myself, ‘OH YES POTATO CHIPS LUNCH HERE I COME!’ Alas, I find out that were no potatoes for me to use in the house. I was devastated. I guess I could have gone out to buy some potatoes. But at that moment, it was no time for going out, it was time for hungry. So I conducted a raid.
The spoils of the raid included:
1 egg, 1 slice of bread, 1 slice of luncheon meat, 1 stalk of spring onion and a small handful of coriander…and 2 litres of milk.
I could have just eaten plain flour and caster sugar as a meal and washed it down with milk, but I thought about me having to go to uni tonight and that combination didn’t sound too hot.
So I made scrambled eggs on olive oil toasted bread…with luncheon meat! You can’t see it in the picture but it’s there!
I know some people can’t stand luncheon meat; obviously I don’t mind it since I ate it. I think it really depends on what type you buy, and it’s only something you should eat sparingly. I also find there’s a huge debate amongst people over how scrambled eggs should be made. Some make scrambled eggs sound like the most complicated task in the world. The way I make scrambled eggs is quite crude. I find my best scrambled eggs happen when I just start stirring the mixture in all directions after giving the mixture about 20 seconds to cook. I take them off the heat the moment they mixture isn’t runny anymore. But hey, this is just my method. If there is a method for scrambling eggs that you prefer, then by all means do it your way :)
Nevertheless, this is how I made my lunch today! You should be able to cook everything using one small pan. I realise that this just makes for one small serving, but you can very easily double (triple! quadruple!) this to feed more mouths :)
Simple scrambled eggs on olive oil toasted bread
Serves: one small person, so double ingredients as you see fit
-1 slice of multigrain bread
-1 small stalk of spring onion, chopped well
-2 sprigs of coriander,
-2 tablespoons of milk
-some olive oil to drizzle onto the bread (or you can just toast your bread in a toaster)
some sea salt (or just a pinch of any table salt)
1. In a small bowl, add in approx. 2 tablespoons of milk before cracking an egg into the milk. Whisk together using a fork or a pair of chopsticks. Stir in the chopped spring onions. Set aside.
2. Drizzle some oil over your slice of bread and some onto a small heated pan. Toast on both sides until the bread has a lovely golden crusty surface. If you want the whole slice of bread to be crunchy throughout, then toast for longer. Set your toast on a warm plate.
3. If you’re adding in luncheon meat, then cook your meat now. Use the same pan you used to toast your bread, that way you won’t have to add in more oil. Generally I don’t add in more oil when cooking luncheon meat, because there are fats in the meat that will substitute as oil. You’ll know your meat is cooked through when both sides are dark pink.
4. Pour your scrambled egg mixture into the pan. Make sure the heat is on medium at most. Give the mixture about 15-20 seconds to cook before running a spatula (or spoon or chopsticks) in all directions so then your mixture begins to form into crazy clumps. The moment your mixture starts to solidify, take it off the heat. Crack some sea salt over your eggs to taste and stir it in.
5. Get everything onto your plate! Decorate with coriander for taste and prettiness!
Hope you enjoy!
Passion fruit and vanilla cheesecake by Simon Hulstone
Just sifting through my photos and came across this. Made it a while ago in summer and as a celebration of the beginning of spring here in Australia (even though it is my least favourite season of the year, due to hayfever) I’m posting it. I love me some cheesecake…well really, citrus desserts are my kryptonite. My ears actually perk up. Serious.
Recipe from Great British Chefs