Anatomy of a dish: the colour-coded breakfast

By TASTE, 1 September 2017

Tired of the standard bacon-egg-toast tedium, Cecilia Rabie from Betty Blue Café in Hermanus came up with her colour-coded breakfasts to shake up the morning routines of locals and, most recently, food ed Abigail Donnelly. You could even say The Yellow had her walking on sunshine…(sorry, not sorry).

THE EGGS

“Don’t overcook the scramble!” says Cecilia. “For the perfect scrambled eggs, we add a splash of milk, salt and pepper and then stir, stir, stir in a hot pan with part butter part oil until creamy and fluffy.”

THE FRITTERS

Studded with fresh mielies, these fluffy lil’ hotcakes get their moreish flavour from a generous grating of mature Cheddar (as if there is any other kind) and chopped spring onions.

THE VEGGIES

Cecilia sautés sweet-tart yellow cherry tomatoes, yellow peppers and sliced onions until caramelised and saucy, but still with a bit of crunch.

THE FINISHING TOUCH

A sizeable dollop of crème fraîche (don’t be shy now) and grinding of good ol’ S + P seals the deal of this plate of happiness.Betty Blue Bistro, 26 Main Rd, Hermanus; tel: 028 125 0037; bettybluebistrohermanus.comDiscover more bright breakfast recipes here.
TASTE

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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
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