Bakker's Big Brekky
This delicious and substantial breakfast dish uses eggs and tasty cooked vegetables. It is one of Eric's favourite breakfasts in the weekend when he is working in the garden. It serves very well alongside a fresh pot of tea or coffee.
Servings: 2
Ingredients
- 4 large Eggs
- 2 large Tomatoes (beefsteak are best)
- 1 small Red Onion
- 2 large Portobello Mushrooms
- 75 grams Baby spinach
- 1 clove Garlic
- 1 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- ½ tsp Sea salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil (separate)
Step-by-Step Instructions
- Cook the eggs how you like them: poached, fried, or scrambled.
- Fry the tomato and red onion, and finely-chopped garlic in the oil and balsamic vinegar for about 5 minutes until soft. Turn over half-way through cooking.
- Cook the portobello mushrooms in the olive oil, turning over to gently cook both sides. You can leave the mushrooms whole, or slice them.
- Steam the spinach lightly, leave cool, gently squeeze out the main liquid. Chop finely, then divide into two portions.
- Assemble the eggs, tomatoes, onion, mushrooms, and chopped spinach on two plates and sprinkle with a little pepper and salt. Serve with buckwheat pancakes for a hearty breakfast.