Sunday is the perfect day to laze around in bed and enjoy a late hearty breakfast or brunch. Nevertheless, my internal alarm clock woke me up early at 6 am this morning. After finished making my Tiramisu cake (for a birthday celebration later in the evening) and kept away in the fridge, I quickly gathered a few ingredients to prepare my weekend breakfast.
My breakfast menu consists pan-baked scalloped potatoes (a light and healthy version), sausages, baked beans, pan-roasted tomatoes and some blanched pea shoots. The portion is enough to serve 4 to 5 persons. I used a Happycall pan to cook, and preparation cum cooking took around 25 to 30 minutes. Alternatively, you can bake the scalloped potatoes in the oven, while pan-fry the sausages and tomatoes on stove.
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| My hearty weekend breakfast |
You will need:
(serves 4 to 5)
8 sausages
4 tomatoes, cut into halves (sprinkle a little salt on top of the cut surface)
1 can of baked beans
A small packet of pea shoots
For the potatoes:
450g baby potatoes (whole, skin on) - washed and scrubbed
1 onion, diced
2 cloves garlic, chopped
2 stalks spring onion, chopped
2 eggs (I used 1 egg + 3 egg whites as I have leftover whites from my Tiramisu cake)
80ml milk
2 tbsp lite sour cream (i.e. low fat sour cream) - you can also use cooking cream, whipped cream etc
1/2 cup shredded cheese (I used mozzarella and cheddar)
1/4 tsp dried rosemary
1/2 tsp paprika
Salt/pepper to taste
Method:
1) Gently cook the baby potatoes in boiling water for about 5 minutes. Drain the water, cool the potatoes briefly and cut them into thin slices. Set aside.
2) While boiling the baby potatoes, pan-roast the sausages in a lightly-greased pan. When the sausages are halfway into cooking. Add in the tomatoes (cut side face down). Continue to cook till the sausages are nicely brown and the tomatoes are lightly charred at the edge. Set aside and keep warm.
3) Add about 1 tbsp oil in the pan (I'm using a Happycall Pan which has a non-stick coating). Stir fry the chopped onions till translucent. Add in the sliced potatoes from step 1 and cook for another minute before adding in the chopped garlic. Stir well to combine.
4) Meanwhile, mix together the egg, milk, sour cream, chopped spring onion (reserved a little for garnishing) and 1/3 of the shredded cheese. Stir in salt, pepper, rosemary and paprika. Pour the egg mixture into the pan and spread the mixture evenly over the potatoes. Close the lid and cook over medium-low heat till the egg mixture has set (took around 5 to 8 minutes with a Happycall pan)
5) While the scalloped potatoes are cooking in the pan, lightly blanch the pea shoots in boiling salted water. Set aside. Warm up the baked beans (in microwave or small pot). Clear the table top and get ready to serve the breakfast.
6) When the scalloped potatoes have set, sprinkle the remaining shredded cheese over the top, close lid and turn off the heat. Keep lid on for another 3 minutes. Garnish with chopped spring onion, chopped dill and a pinch of paprika.
Variations:
1) Streaky bacon bits add wonderful flavour to scalloped potatoes. Cut streaky bacons into small pieces and pan fry till crispy before pan-frying the chopped onions (as per step 3 above).
2) Chopped bell peppers add fiber and vibrant colours to your scalloped potatoes.
3) Instead of serving this for breakfast, it is good for lunch or dinner with a side salad. Leftovers are good for a packed lunch the next day. Pack along some fresh fruits for a balanced diet.