Every morning I wake up to a 7am alarm. I call out for my child, who is usually already awake, and then promptly roll over for a few more zzz’s. At the bleeping of my second alarm, I rise reluctantly, slowly stagger to the kitchen, make myself a cup of coffee and two pieces of toast. I smear butter on both slices. I put on a little extra just in case I missed a spot. Then one slice gets graced with Vegemite and the other with honey. Every so often I have this urge for peanut butter which then replaces the honey, but most days honey it is.
With toast and coffee in hand, I shuffle over to my favourite morning spot on the lounge and browse Instagram while I slowly eat my breakfast. Even on the days I work from home (five out of seven) I shower immediately after breakfast and get dressed. I never, ever work from home in my pjs. And I certainly don’t go into the office in them.
On weekends this routine only changes with the time I roll out of bed. Sometimes it is 8am, others (days I don’t have photo shoots) it is 10am. Maybe even 10.30, but who is really watching clocks on weekends. In my pre-child days when I worked shift work, I could easily spend the entire day in bed. Needless to say this usually followed staying up the entire night until sunrise, my day times turned to night times. Back then though, I didn’t eat breakfast. How ridiculous.
I love breakfast. Some nights I do a little skip on my way to bed when I think about my morning toast and coffee. I never, ever, ever go to bed without bread and milk in the house. Never. It would mean a restless bedtime wondering about how the heck I am going to fulfill my morning routine without my bread and milk. Doesn’t happen. I think if there was no such thing as breakfast, I wouldn’t bother going to bed at all.
Some weekends I mix breakfast up a little. Perhaps a visit to the local Chinese restaurant for some dim sum. Or a full cooked breakfast with a plate of soft poached eggs, mushroom sautéed in butter and a side of avocado topped with crumbled cheddar and herbs. Or like this weekend, a genius idea to devour a bluddy delightful breakfast galette made with all my favourite cooked breakfast goodies jam packed inside with an egg baked on top (my equivalent to ‘with sugar on top’).
Ingredients // makes 4 single portion galettes
For the crust:
1½ cups plain flour
¼ tsp salt
125g unsalted butter, chilled and cubed
1 egg combined with 1 tablespoon cold water
For the filling:
250g cherry tomatoes, cut in half
200g small mushrooms, cut in half
1 red onion, cut into quarters
3-4 thyme sprigs, leaves pulled from sprigs
1 tablespoon olive oil
1 tablespoon milk
40g goat cheese
Place flour and salt into a food processor. Scatter cubes of butter over the top of flour and pulse a few times until you have little butter balls about the size of blueberries.
With processor running, stream in egg and cold water and pulse until mixture starts to come together. Pour out onto bench, use your hands to bring dough together into a ball. If it doesn’t come together add another tablespoon of cold water. The dough needs to just come together so don’t add too much water.
Flatten dough into a flat disc, cover with cling wrap and refrigerate for 30 minutes.
*Dough can be made in advance and stored in the refrigerator for up to 2 days.
Preheat oven to 200C.
Remove dough from refrigerator. Divide into 4 portions. Roll each portion into a ball, flatten, then roll out to about 5mm thickness. Don’t worry about neatening the edges, think sexy with attitude and no time for fussing over messy edges. A bit like Kate Moss leaving the house in the morning.
Spread two heaped teaspoons of ricotta over each pastry base leaving about 2cm around the edge without filling (to fold over).
Place tomatoes, mushrooms, red onion and thyme into a bowl with olive oil and lashings of salt and freshly ground black pepper. Mix to coat vegetables well.
Spoon mixture evenly between pastries on top of ricotta. Carefully fold the dough edges over to encase the filling, pressing together as you go.
Brush pastry with milk and pop into the oven for 15-20 minutes until slightly golden in colour.
Remove from oven. Since the vegetables will have shrunk a little in size, make a small well in the centre of each galette by gently pushing the veggies aside. Gently crack an egg into the centre of each galette. Crumble goat cheese over the top. Return galettes to oven for about 10 minutes, or until eggs are cooked to perfection.