We have been busily planning our chook run and can’t wait to have our own happy birds laying for us. So we were excited when last weekend a friend gave us some eggs that her chooks had laid. I love a good fresh egg, and decided that these eggs deserved nothing less than to be a part of the full cooked country style breakfast.
So I sautéed bacon, mushrooms and whole tomatoes, and fried up some potato rosti • click here for this recipe
Keeping all of those things warm, I then gently fried the eggs sunny side up.
The yolks of freshly laid eggs are a gorgeous sunny yellow and have a rich flavour and thick, saucy texture. When cracked into a frypan or poaching water, the whites hold their shape. (This is in contrast to store-bought cage eggs, with thin watery yolks and whites that disappear in poaching water and run all over a frypan. Happy chooks lay lovely eggs. But that’s a rant for another time…)
Served with some beautiful Turkish toast and real butter, and accompanied by one of Mick’s brilliant coffees, we thoroughly enjoyed our brekky on the back deck. A perfect start to a sunny, chilly weekend.
Of course, it’s not an everyday breakfast, unless you have arteries of steel and plenty of time in the mornings.
A healthier treat which can be ready to go, is stewed fruit with yoghurt and muesli. (I keep hearing Kath from Kath and Kim saying “yoggit and MOO-sli”)
Apples and rhubarb are in season at the moment, so that’s my fruit of choice • click here for this recipe
It’s easy to make up a big batch and keep it in the fridge, ready for a quick getaway in the morning. And the best thing about it, is that even though it’s healthy it’s a little bit like having dessert for breakfast.
So now you know – the devil that sits on my left shoulder loves a good fry-up for breakfast on the weekend, and the angel that sits on my right shoulder insists that I look after myself for the rest of the week. Fortunately they both agree, breakfast has to be delicious!