Sour Cream Scrambled Eggs and Balsamic Tomato and Basil on Toast

As my friend tries to find a new brunch place in a new city, I’m in a new city making brunch. I miss our Brisbane brunches, walking down the road to Stones (http://www.placeofstones.com.au try it, you’ll love it) and spending 3 hours over beautiful garlic mushrooms with poached eggs, sweet pancakes with berries or lambs fry on turkish bread. It was easy, convenient, tradition. Sunday morning was brunch day. And it still is in my opinion, even if Brisbane brunches require a 1.5hour drive and brunch with Ma and Da take a 2.5 hour flight, and brunches with everyone together may be few and far between. Sunday is brunch day.

So this morning I made brunch. In fact, I also had brunch yesterday- it’s becoming an obsession. This morning I recreated the scrambled eggs from yesterday because they were amazing! I’m usually not one for eggs- too squishy… but I make an exception for brunch, mostly because if I excluded eggs there are few options to explore. They make a wonderful medium to mix various flavours and try new techniques. Ok so scrambling is not really a difficult technique, but try these- they are worth it. I was also craving tomato, I love cooked tomato in the morning, but wanted to make something special of it. I had bought some basil for the watermelon salad I ate last night so that went in too. Perfect start to the day. Now I’m sitting here with a strong cup of tea, the sun streaming in through the windows that cover two walls of this room. Today is a good day. Today is a brunch day.

Sour Cream Scrambled Eggs (Serves 1)

  • One egg
  • 1 (generous) tbsp sour cream
  • mixed herbs
  • 1.5cm cube danish fetta
  • salt and pepper
  • Toast with butter

Method:

  1. Crack the egg into a bowl and beat with a fork.
  2. Add the sour cream, herbs, salt and pepper and beat until combined- be enthusiastic with this as the sour cream takes some time to blend.
  3. Pour into a moderately hot pan, if you are not using non stick have some oil in first.
  4. Using a spatula, gently draw the cooking egg off the bottom, allowing the liquid to pass to the bottom.
  5. When the egg begins to solidify, crumble the fetta in and gently stir through.
  6. When finished, the egg should still be soft and only just solid, don’t over cook the egg or it will become rubbery.
  7. Pop it onto a well buttered piece of toast and add a slight squiggle of sauce if you desire!

Balsamic Tomato and Basil

  • 1 trussed tomato ( you can use others but these will give the best flavour)
  • 1 eshallot
  • handful basil leaves
  • 2 tbsp balsamic vinegar
  • 1 tbsp good olive oil
  • Salt and pepper
  • Buttered toast

Method:

  1. Cut the tomato into sixths and put into a hot frying pan.
  2. Slice the eshallot and add to the tomato with the basil.
  3. Pour the olive oil and balsamic vinegar over the tomato and stir. 
  4. Add salt and pepper to taste.
  5. Cover the frying pan and reduce the temperature.
  6. When all the tomato has softened and lost it’s shape, put it on the toast and add two fresh basil leaves to garnish.

Enjoy! And if anyone has any brunch suggestions or recipes to try, let me know!

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