The key to making perfect breakfast in bed lies in the preparation, think of it as taking part in a triathlon, there are different phases in the race and you need to prepared for all of them. To me, breakfast is as epic as taking part in an Ironman competition.
Take a chance and take on the challenge that is breakfast in bed for your partner. It’s true that no matter what you buy and gift wrap, nothing compares to the gift of being treated like royalty and served an amazing dish truly made from the heart.
Saturday: Because bacon is the candy of meats and anything tastes good on a waffle!
1. Get an early start on Saturday, or get a head start on Friday evening, by roughly chopping 400 g Woolies pork rashers into tiny chunks that can easily be shaped into patties. Shape the patties and place in a container in the fridge to rest.
2. Place the patties in a non-stick pan over a medium heat and allow them to render out some of the fat and crisp up. Once golden brown and slightly crisp, turn over and cook the other side.
3. Place the hand-chopped pork burgers on a toasted English muffin that has been lightly coated with some Dijon or English mustard. Finish with a soft-poached egg, sea salt and freshly ground black pepper.
Sunday: An almost everything paw-paw breakfast
There’s nothing like and getting warm “everything” bagels, topped with sesame seeds, poppy seeds and bits of crispy onion, on a weekend morning. That topping has inspired this creation.
1. Pre-game preparation: to make the topping, mix 2 T toasted sesame seeds with 2 T poppy seeds and a light sprinkling of coarse sea salt. Cut a ripe paw-paw into wedges and keep in the fridge ready for grilling.
2. Heat a griddle pan over high heat. Grill the paw-paw wedges on one side only until grill marks appear. Transfer to a bowl of double-thick yoghurt, then sprinkle over the topping and drizzle with honey.
Monday: Salmon for the win
No preparation needed for this one, simple and easy all the way.
1. Preheat the oven to 180°C. Slice 2 croissants lengthways to create 4 halves. Beat 4 eggs with a pinch of salt, then soak each piece of croissant in the beaten egg.
2. Heat 1 T butter and 1 T olive oil in a pan over a medium heat. Place the croissants, cut side down, in the pan and cook for 1 minute, or until lightly golden. Turn and cook the other side. Transfer the croissants to a baking tray, then place in the oven for 5 minutes. This will cook the egg and seems to puff up the croissants slightly, giving them some lightness.
3. Remove from the oven and place the croissants onto a serving dish. Lightly spread with Woolies spring onion and chive cream cheese, then add a few oak-smoked Norwegian salmon ribbons. Serve with sliced avo and lots of freshly ground black pepper.
For more great breakfast ideas, click here.
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