 |
| avocado on sourdough, paprika egg & tomato jam |
breakfast, the first meal of the day is quite an important one at thirty-two.
i think mama and babcia should be glad of the breakfast discipline they instilled
in me. for aside from my late teens when eating and i had a relationship breakdown
i have never gone breakfast-less. o is quite content eating cardboard flavoured
bran flakes, which he says, keeps him going till lunch. i on the other hand much
prefer my little tupperware of greek yoghurt with a sliced banana and a drizzle
of honey. sometimes i’ll leave a tablespoon or two of oats to soften in yoghurt
with a grated apple overnight. and i’ll sprinkle it with nuts before carrying it
to work. i usually have a jar of homemade granola at hand to spruce up weekday breakfasts.
i don’t see why one should content oneself with things that look and taste like
cardboard just because it’s a weekday. on weekends o has particular favourites,
which always involve eggs.
as of late i’ve been eating a lot of avocado on toast. i’ve found these baby
hass avocado’s that are perfect for individual servings and so i decided to introduce
o to one of my favourite combinations – eggs and avocado. i first had this combination
in arizona and i know that it is very popular in california. american egg breakfasts
invariably come with some kind of cheese and sour cream. i find that the buttery
flesh of avocado needs to be treated with a little delicacy and this is where the
australian’s have figured out the perfect combination. tori’s absolutely right when
she says that sourdough, eggs and avocado are ‘the great rendering of a holy australian
trinity’. i take no credit for this recipe as it is derived solely from porch and
parlour (where i have never been) and tori herself. the little bit of me comes in
the shape of a tangy stovetop tomato jam which i feel cuts through the richness
of the avocado and the gentle protein of the egg. there is a generous pinch of kirmizi biber that ties the eggs, avocado
and tomato jam together in a sweet-spicy heat. i rolled the egg in maldon salt and
some smoked paprika as suggested by tori. the yolks should have been a little runnier
but i missed the sound of the timer and luckily o wasn’t too fussed about it.
although this is a really simple breakfast, it is the quality of the ingredients
that make it taste good. so get eggs that have sunflower yolks and a really good
quality sourdough bread. i use clarence court eggs (both burford browns and legbars
are excellent). make sure that your avocado is ripe and at room temperature as that
helps bring out both its buttery and nutty flavours. drizzle your toasted sourdough
with a good olive oil.
and don’t rush. this is the kind of breakfast that you take your time over.
if you still have space left over then you may want to tuck into a sweet version of avocado on toast. i remember
eating grilled avocado drizzled with honey in arizona once and often replicate it
on toast. essentially, you take half an avocado, brush it with honey and put the
cut side down on a grill. this was served with a side of meat. at home, i just take
slices of avocado, place them on toasted bread and drizzle with runny honey or maple
syrup. i usually make this when i make cornbread as its slight grittiness provides
a lovely contrast. but it’s equally good on sourdough too.
No comments:
Post a Comment