There’s word of this fifth basic taste going round, a taste alongside salty, sweet, sour or bitter; it’s called umami. According to Wikipedia, it means ‘pleasant savoury taste’ in Japanese. It’s the taste most common in Japanese food, which makes it so well-loved. ‘The human tongue has receptors for L-glutamate, which is the source of umami flavour. As such, scientists consider umami to be distinct from saltiness.’ So you ask? How and where do you get umami from? Tomatoes.
I believe having tomatoes at breakfast is a great way to start your day, awakening your belly with wholesome savoury goodness, not just salty ham or bacon.
Have them with your sausages today.
Christmas came early! My sister sent a package in the mail for me and I got it three days ago. One of the things in there was a star-shaped egg ring. I had to try it out right away.
Pretty neat huh?
Remember Sunny Sandwich.
Alright, so it seems I’ve been having lotsa time to have breakfast in the mornings these days. Well, truth is, I’ve been waking late so brunch has become somewhat routine now. In any case, what I’d like to share here is a savoury tomato and mushroom compote. So easy to do, and so good with toast.
Toss everything into a skillet and mix till ready.
- 1 plum tomato, diced into 1cm cubes
- 1 large brown mushroom, diced into 1cm cubes
- 1 small knob of butter
- 1 pinch of dried basil
- 1 small bunch of arugula, finely chopped
- freshly ground black pepper and sea salt
Have it with egg, ham, and toast. Lush.
I know I make a bold claim with the word ‘perfect’ right up there. But trust me, with this recipe, you can’t go very far off. Besides, it’s from Chef Ramsay himself.
Here’s how it’s done:
- Crack your two eggs straight into a pot, not a bowl. No whisking, no seasoning, no mucking about.
- Add in a generous knob of butter. And by ‘generous’, that’s at least a thumb-sized piece, we’re talking about.
- Get your pot onto the hob and turn on the heat. With a spatula, stir away. Like risotto, don’t stop stirring.
- The eggs will start to get all velvety and golden-looking, you’ll know now you’re doing it right.
- Before the eggs start getting lumpy, take the pot off the heat and continue stirring. Make sure you get all the rich goodness off the sides of the pot.
- Then put it back on the heat. Keep stirring.
- Repeat steps #5 and #6 a couple of times. Essentially, you wanna be slow-cooking the eggs.
- Finally when the eggs start to look right, keep working at it until they’re perfect.
- Now add the salt and pepper, and a teaspoonful of cream or crème fraîche, or if you have neither, two tablespoons of milk will do.
- Stir some more.
- If you’re awesome, add fresh chives, chopped.
- Stir and serve atop unbuttered toast.
Practice makes perfect.
Sunday Breakfasts are a luxury, as much as sleeping-in is as well. But if you’re up bright and early on Sunday morning, sunny or not, put the kettle on and make a cuppa tea. But don’t stop there. Put a pan on, make an egg (or two) sunny-side-up. Toast some bread, and spread some butter. Why not toss in some cheese, some ham and peas even. Finally, don’t forget a bit of your 5-a-day: lettuce. Have a hearty breakfast, not only ‘cos it’s ‘the most important meal of the day’, but because you can afford the time to.
Have a good week, everybody!
Inspired greatly by the film ‘V for Vendetta’, I decided to make this for breakfast.
Okay, I didn’t make this. Sarah did.
It features her meticulous nature, her love for rocket leaves and a slice of her super-seeded loaf of bread.
- Gather what you need to do this: a slice of bread, an egg and an empty glass. Oh, and a little bit of veggie oil.
- Make a hole in the slice of bread with the glass, not too big, not too small. Take care not to break the hole after making it. Handle gently.
- Heat a skillet and add a tablespoon of vegetable oil.
- Spread the oil about fairly evenly and lay the holed slice of bread gently on.
- Crack the egg into the hole. If you’re particular, like Sarah, crack the yolk on at the end so it’s in the middle.
- Put the lid onto the skillet. If your skillet doesn’t come with a cover, use a plate. We do this because we don’t like eating raw eggs; the heat generated in the skillet will cook the top of the egg.
- Cook till you’re satisfied with the doneness. Sarah thinks part-cooked-part-runny is the best way egg yolks should be done.
- And of course, have it with fresh (or not-so-fresh) rocket leaves.
Happy mornings, forever.