Birds aside, I was itching to cook something nice for the Mrs. No particular reason, but just looking at the fine Holiday morning, it was a good morning to cook a good brunch and what better than to cook the delicious British breakie that me and my Uni mates loved to order in Dry Dock (the pub right outside our hostel back in Leicester, UK).
Taking a few steps brings me to the doors of the Cold Storage near my residence and in a jiffy, I purchased the required items:
- Johnsonsville Cheese Sausage
- Ayam brand Baked Beans
- No Frills Eggs
- Danish Bacon
- No Frills Button Shrooms
- Malaysian Giant Tomatoes
- SIS Butter (Butter just makes food taste that much better?)
Cooking the items were a breeze, not much preperation needed just plain cooking them in the typical way that they needed to be cooked.
Sausage - Pop them in my mini oven for 10 minutes on high heat and they are crisp on the outside and perfect within.
Baked Beans - Whack the can into a steamer for 10 minutes will suffice (add chilli sauce if you want the beans to be a tad spicy)
Shrooms - cut them into thin slices and grill them. Shrooms sweat, so no need for water, just oil the pan and add a small knob of butter. A pinch of salt will not overdo the shrooms. In high heat, stirring the shrooms around for 10 minutes, and they will be more than done.
Tomatoes - Cut them thickly and place them in the grill (no need to wash the grill pan, let the tomatoes absorb the flavour of the shrooms from the previous step) When the tomaotes show grill marks, they are done.
Bread - Cook them at the same time with the tomatoes and they will be grilled brown to perfection at the same time that the tomatoes are done; flavour will be great too as the bread will suck in the tomato juices left in the pan. You may want to spread butter onto 1 side of the bread to enhance flavour.
Bacon - I can never understand why they are normally FRIED, but I like them grilled; the juices of the bacon will start to sweat out and if you want to add a step to better tasting food, whilst the bacon is still cooking and sweating, remove the juices for later but continue to cook the bacon until you can see grill marks on them. This will normally take 3 minutes for each side on high heat.
Eggs - Sunny side up today, just like the gorgeous morning! Simply crack the babies open, 2 at a time into the frying pan and on high heat. Make sure to use butter for that tasty addition to the tongue. It would be better if you have a lid for the frying pan, a glass lid would be perfect (so you can voyuer the eggs...) When the lid is on, lower the heat to 3/4 strength and for 1 minute only. Perfect cooked whites and soft yolks.... ALRIGHT MATE!?!
Serving is a delight with these items and easy too boot! The colours will be magnificent; yellow, white, brown, red... a rainbow to the oral palate!! (don't think otherwise OK!?) You may want to garnish the dish with some parsley or tinges of dried basil to allow for the collection of sweet/salty/herby taste to collide in your mouth. Remember the bacon 'sweat'? Well, drizzle that unto the plate when you have finished with the placing of the food items on the plate (anything unhealthy is always good once in a while ehy?). I added Mozza on top of the shrooms to give it that tug-a-war feeling when you dive your fork into that section of the plate, MORNING BLISS! :)
A cup of Kapal Api coffee (FANTASTIC I might add!!), a half awake Mrs and a fantastic breakie to start the day! Dinner? I might miss that out.... for today! It is a holiday today as well.... INNIT?!?
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