I love a big cooked breakfast, they’ve become our weekend staple. Poached or fried eggs with runny yolk oozing out all over the plate, smoked salmon, fresh wholegrain bread toasted and smothered in butter, sautéed mushrooms and red onion, deliciously fresh coriander, rocket and baby spinach, cherry tomatoes, avocado, feta or cheddar, and lashings of sea salt and pepper.
There is nothing better on a Sunday morning than sitting down for a big cooked breakfast and a good cup of Joe, and the best part is, it’s anything goes.
For this breakfast for two I used the following:
Half an onion, sliced
8 mushrooms, sliced
4 large eggs
1/2 avocado, diced
Feta (as little or as much as you like), cubed
4 slices smoked salmon
4 slices wholegrain bread
2 tbsp butter
Sea salt and pepper
2 tsp pesto
Heat 1 tablespoon of butter in a frying pan over medium heat, add onion and sauté until fragrant. Add mushrooms to pan and sauté for a couple of minutes until slightly golden. Remove from pan and set aside.
Heat second tablespoon of butter in pan, fry four eggs sunny side up (is there any other way?).
Dice avocado and feta, and roll up slices of smoked salmon to your liking.
Toast your bread and then plate that baby up! Season with salt and pepper and a dollop of pesto if your heart desires.
You can fry up sausages or add beans, and as far as cheese varieties go the sky is your limit. I often roast cherry tomatoes and add them for a splash of colour and roasted goodness.
Of course you can also keep it healthier by dry frying or grilling your ingredients, but I love myself a bit of buttery goodness on a Sunday morning.