bacon jam

This stuff is absolutely exquisite.  The uses for this are endless.  I have just finished eating it with last nights leftover roast potatoes.
I got the recipe from 'sea salt with food' and pretty much followed the recipe to a T, except that I didn't cook it as long.  I only cooked it for about and hour and not 2.
I think this jam will get better as the days go by as the flavours continue to mingle together.
The bagel with the egg was Jacobs request, along with mayonaise, tomatoes and basil.

and  Lily wanted hers with scramble eggs and tomatoes on the side.  Finn wasn't here and Chris was at work so they missed out.

sort of kedgeree...

Actually I made the curry powder (previous post) because I felt like this dish for breakfast on Sunday morning.  I can eat any types of food any time of the day and any left over dinner to me is the ultimate breakfast.
Anyway there was some left over plain white rice in the fridge from the previous nights dinner and I felt like something savoury and spicy, so kedgeree came to mind, not that I have made it before or actually eaten it either.
Well I started looking at some recipes and realised I did'nt have the main ingredient which is smoked haddock.  Well that wasn't going to deter me and I thought tuna from a can would be a reasonable substitute.  I was pleasantly surprised, very tasty.  I love eggs and tomatoes so it couldn't be wrong.
Probably a dish you don't want to eat at work as it has the winning smell combination of eggs, fish and curry.

For my adapted recipe from Jamie Oliver, you will need

• 2-3 cups of cooked plain white rice
• 1 small tin of lite tuna  (or preferably use smoked haddock or even smoked fish would be better)
• 1 finely chopped onion
• 2 cloves of finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 tablespoons of curry powder
• 1 tablespoon mustard seeds
• 4 chopped tomatoes
• 4 soft boiled or hard if you prefer eggs
• 1 handful of chopped coriander

Start by frying the onions in some butter on medium heat then add the garlic and ginger and gently fry till they have softened.  Next add the curry powder and mustard seeds and mix together to get a good paste.

Next add the rice to the pan and mix through the spice mixture till well coated and warmed through, followed by the tuna, tomatoes, coriander and eggs and there you have it.

ham, eggs and tomatoes

This would have to be one of my favourite breakfasts.  Ham, poached eggs and tomatoes.  Yumm.  Yes I know I am a pig and have 2 eggs on 1 piece of toast, but I'd rather just have 1 slice of toast and not compromise on the eggs.

really quick potato omlette

This was an afternoon school snack for Finn.
Really quick and easy if you have left over roast potatoes.
I used a small 6 inch based cast iron pan.

Start  by putting the pan on medium heat,  then turn on the grill.
Chop up as many potatoes as you want.  I think I used about 3 along with some roasted onions and garlic that were also leftovers.  Use what ever cook vegetables you have.
Add some butter and oil to the pan and gently saute the potatoes, add some salt and pepper.
Beat together 3 eggs and add to the pan.
Let it sit until the edges start to firm up.  At that stage I added a handful of tasty cheese and a little bit of chopped up ham and then bung it under the grill to brown up.
It easily comes out of the pan.

salmon, avocado, egg bagel

I had some smoked salmon in the fridge that needed to be used and was inspired to make this bagel after coming across this post by 'Framed Cook'.

Rather than scrambled egg, I boiled some eggs and mashed with mayonnaise and salt and pepper and added some finely chopped red onion and capers on top.
Toast your bagel or whatever you prefer.  Put down some mayonnaise followed by the avocado mixed with lemon juice and S & P, the egg and smoked salmon.
Finally add the chopped red onion and capers combined with a little olive oil.

Asian omlette with prawns

We eat a lot of eggs in our house and this is another way to have them.
I use my 20cm cast iron fry pan to make the omlette.
This is a generous portion.
For 1 serve you will need

• 3 eggs whisked together
• 3-4 cooked chopped prawns  ( you don't have to add them, still really good without them)
• 2 spring onions sliced on the diagonal
• 1 tsp of sweet chile thinned with a bit of boiling water
• 3-4 tablespoons of sweet soy sauce (without the cornflour)
• sprinkles of chile flakes or 7 pepper (nanami togarashi)

Add some peanut oil to your pan and make sure it is hot, the egg should bubble when you add it.

With a spoon pull the mixture to the middle to help it cook exposing the bottom of the pan and moving the egg mixture to the space.

Place the prawns and half the spring onions down the middle of the omlette and when nearly set fold one side over the prawns and then the other side, so it is folded into thirds.

When you think it is done and the prawns are warm  through, gentle remove from the pan and put onto a plate.  

Put the pan back on the heat and add the sweet soy sauce.  It will bubble away, be careful so it doesn't burn.  You want it to become syrupy.  

When ready, pour it over the omlette along with the sweet chile sauce, spring onions and chile flakes.