Yeah, I know it’s Monday, but I miss Sunday. In fact, I miss the entire weekend. Where did it go??
The weekday mornings go by in a crazy rush. Get up, get ready, quickly chug cereal and milk down, or make a peanut butter sandwich, and run to catch the train. (Note to self: I have GOT to become an early riser!). But weekend mornings, those are all mine to lazily wake up on, and plan my big weekend breakfast. And now that the husband is here (YAY), the weekends are even more awesome does somersault in head. Now since this was the husband’s first weekend in Melbourne, and I wanted to enjoy some super awesome breakfast options in Melbourne with him; pancakes at The Pancake Parlour, all day breakfast options at Gattica, fresh croissants at Dana’s patisseries, the Big Brekky at La Roche……
Possibilities galore. But alas, we both love to snore.
So by the time we were up and at ‘em to face the world, it was a little too late for ‘early’ breakfast. And we were still too bleary-eyed to get out and at ‘em. So I decided to whip up café style breakfast at home, and impress the husband with my cooking repertoire.
I call this breakfast meal my no-butter and no-oil special, and all you need to make this lavish and scrumptious breakfast are a grand total of 5 ingredients.
- Your favourite sliced toast
- Chorizo or whichever salami you personally prefer; even cocktail sausages will do
- Sundried tomatoes
- Baked beans in a can
- No oil, no butter. Don’t you dare reach out for it (Smacking your hands away!)
Read on for my recipe for Sunday Scrambled Eggs and Baked Beans on Toast
Chorizo Scrambled Eggs with Sundried Tomatoes
- In a bowl, whisk your whole eggs or egg whites (your preference), and add salt, and pepper to taste, and top it with a little splash of milk
- Heat a pan on medium flame, and add the sun-dried tomatoes and the salami/sausage
- In approximately a minute or two, the tomatoes and meat will release their oils, which will start to splutter lightly on heating up
- To this heated mixture, add your whisked eggs, and scramble this mix further in the pan
- Add some oregano, and chives for seasoning.
- Adjust salt and pepper to taste
Cheesy Baked Beans on Toast
- On a medium flame, in a small pan, empty your can of baked beans, heat through, and add salt and pepper to taste.
- Additionally, once beans are heated through, top off with some grated feta cheese, which takes care of the seasoning and melts in to add some heavenly texture
Toast up your bread, top it off with the cheesylicious baked beans and devour with the scrambled eggs.
So without any additional oil added to the beans or eggs, or any butter slathered onto the toast, you can go ahead and enjoy the cheesy baked beans, and meaty scrambled eggs. And here’s the picture again, to tempt you into making this as soon as you possibly get some me time on breakfast mornings.
You are welcome!