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