Feb 20, 2011

Breakfast of Champions

BR

Here’s what we had for breakfast this morning.

It turned out so darn good that I wanted to share the bare-naked, no-nonsense recipe here eventhough I didn’t make any step-by-step photos. This wasn’t intended to end up on Kayotic Kitchen but well, I’m a girl and allowed to change my mind!

We’re redecorating the house and a lot of painting, demolishing, running up and down the stairs and ending up completely wiped at night out is involved. So we needed a decent breakfast. And a decent breakfast this is.

It’s simple—almost like a skillet version of an English breakfast—it’s not too time consuming, no fancy ingredients and will fill you right up ’til lunchtime.


Directions:

1) Mince a small onion, chop 2 tomatoes and cut up 2 thick, long slices of bacon.

2) In a oven-proof skillet you crisp up the bacon for a few minutes, add the onions and cook for another 4 minutes.

3) Throw in your diced tomatoes and season with a pinch of salt and pepper. Cook for 2 minutes, then pour in half a can of white beans in tomato sauce (I always use Heinz).

4) Break a few eggs on top, sprinkle some salt and pepper all over and grate a little cheese over the eggs.

5) Bake it in a 350F° (175C°) oven for about 10 minutes, until the egg-whites are set but the yolk is still runny.

6) Sprinkle dried celery leaves on top for an extra flavor kick.

7) Best eaten with lightly buttered whole wheat toast.

BR

It came out of the oven smelling and looking so good, I had no choice but to grab my camera and take a few quick shots.

This is probably the best breakfast I’ve had in quite some time. The sweetness of the tomato sauce completely blended in with the eggs. The onion and tomatoes gave it a wonderful edge and the bacon added the right amount of richness and saltiness.

BR

It was wonderful. Definite do-again.
I’m off to do more painting! Real photo recipes will follow later, promise!

Breakfast of Champions
Ingredients
    1/2 can white beans in tomato sauce
    2 thick, long slice of bacon
    1 small onion
    2 tomatoes
    4 medium eggs
    grated cheese
    salt & pepper
Directions
    Mince the onion, chop the tomatoes and cut up 2 thick, long slices of bacon. In a oven-proof skillet you crisp up the bacon for a few minutes, add the onions and cook for another 4 minutes.

    Throw in your diced tomatoes and season with a pinch of salt and pepper. Cook for 2 minutes, then pour in half a can of white beans in tomato sauce (I always use Heinz).

    Break a few eggs on top, sprinkle some salt and pepper all over and grate a little cheese over the eggs.

    Bake it in a 350F° (175C°) oven for about 10 minutes, until the egg-whites are set but the yolk is still runny. Sprinkle dried celery leaves on top for an extra flavor kick.

    Best eaten with lightly buttered whole wheat toast.
Meal type: breakfast/brunch
Servings: 4
Copyright: © kayotickitchen.com
Sep 27, 2008

Egg Drop

Filed under: Breakfast,Kids,Recipes,savory — Tags: , , , , , — Kay @ 7:57 pm

New categories for me. I’m filing this under ‘kids‘ and ‘breakfast‘. Not because it’s a specific food for children, but because my baby loves to eat this (will I ever stop calling him my baby? I somehow doubt it). This is by far his favorite breakfast -not to mention he loves to ‘help‘ me cook it – which makes it a fun thing for the both of us. If he likes…