Where it all began...
Munch Munch Munch
I guess it was this little Breakfast/brunch that started this all. After being impressed with efforts one Sat-dy morning I took some snaps on my iPhone, posted it on my Facebook page and so many friends from all walks of life seemed to like what I’d managed. It was then I thought I’d do them all a favour and stop dumping my Food Pics onto their News Feeds and pop them on my own blog.
I was inspired to make this style of breakfast from a little Cafe in Newtown called Cafe C. I changed things up a bit to make it my own and it was downright moorish.
- 4 sliced GF Bread
- 4 Eggs
- 2 tbs white vinegar
- 1 tomato, diced
- Lettuce, roughly chopped
- 1 Tbs Balsamic Vinegar
- 1 Tbs Olive Oil
- 2 Tbs Basil leaves, chopped
- Butter for sautéing
- 1 clove garlic
- 2 handfullsl button mushrooms, sliced
- Shaved Parmesan
- Salt and Pepper to taste
Place bread in Toaster.
Fill a small bowl with cool tap water.
Bring a saucepan of water to the boil, add the white vinegar. Cook your poached eggs one at a time. Use a whisk to make a fast moving well in your boiling water and try to drop your eggs as close as it is safe to the water. Time each each for 3 1/2 minutes. Remove with a slotted spoon and pop in bowl of water to prevent cooking further. Repeat process with remaining eggs. When ready to plate up use paper towel to gently dry eggs.
In a small frypan melt the butter and saute the garlic until soft, add the mushrooms and cook until lightly browned, remove from the heat.
Meanwhile slice your lettuce, tomatoes and herbs. Dress with olive oil and balsamic vinegar.
Plate up by placing tomato mix with one egg on a piece of toast and the mushrooms on another per person. Top with poached eggs and parmesan and season to taste with salt and pepper.