“Only dull people are brilliant at breakfast.” ~Oscar Wilde
I am not by nature a morning person, I love the late, late hours of quiet and darkness. Odd considering I am by nature afraid (or fascinated/in awe) of the dark.
In my ‘younger’ days I spent a decade working shift work. I loved knocking off at 4am and spending the early morning hours quietly alone at home. I also loved being able to sleep 8-10 (or more) hours without the need for an alarm clock. I am one of those people who takes awhile to wake up, not being able to really function until post coffee consumption. At the turn of noon hour however, I can string a sentence together. Sometimes.
I have always been baffled at those that rise early and can just kick off the second their feet hit the floor. Unlike Oscar, I don’t necessarily think the early riser is ‘dull’, I think they’re smart. As time goes by I now realise how beautiful the early hours are, retraining the night owl habit has become my intention.
The best part about morning? Breakfast.
I got the idea for this baked breakfast from Sash of inked in colour. I am partial to eating breakfast anytime of the day so this dish won’t only make an appearance in my kitchen before noon. The beauty of this dish is you can load it up with whatever you like – throw in your favourite herbs, add beans or sausage, add some spice or chilli – this breakfast is definitely not dull!
Ingredients // serves 2
2 tbs butter
1 medium onion, chopped
2 cloves garlic, minced
6-8 mushrooms, halved
2 tomatoes, diced
1 tsp ground paprika
¼ tsp cumin
Sea salt and cracked pepper
Fresh coriander, parsley or basil
Preheat oven to 200C.
Melt butter in ovenproof frying pan, sauté onion and garlic until fragrant. Add mushrooms and stir for 2 minutes to coat mushrooms. Add tomatoes paprika and cumin, cook for a few minutes until thickens. Add spinach and stir until just wilted, take off heat.
Make wells in mixture and crack egg into each well. Season with salt and pepper and scatter feta over the top.
Bake in preheated oven for 12-15 minutes until egg whites are cooked.
Drizzle with olive oil and garnish with lashings of your favourite herbs. Serve with crusty bread.