“All happiness depends on a leisurely breakfast”…
We have all heard how important a good breakfast meal is to start our day right! While exotic, cooked breakfast meals would be great to indulge in everyday, unfortunately during the week you would be lucky if you could scoff a piece of toast or a fruit on the run.
The weekend ushers in the leisure of time and the opportunity to really cook up a delicious breakfast. I have had the luxury of enjoying some beautiful breakfast meals at local cafes in Melbourne! People in Melbourne really get their food and this why I love this place so much, but eating out all the time isn’t my thing.
The breakfast dish I am about to share with you is made up of different textures and flavours I have relished in my culinary adventures across Melbourne. Couple this dish with your beverage of choice and indulge yourself this weekend.
Ingredients: 12 Cooking time: 30 minutes
- 250 gms of uncooked instant polenta (or semolina)
- 1/2 cup of creamed corn (if using semolina)
- Four eggs
- One sliced avocado
- One cup of baby kale leaves
- One cup of shelled blanched broad beans (or peas)
- One sliced onion
- Two chopped green chillies
- One teaspoon of vinegar
- One tablespoon of chilli flavoured olive oil
- Crumbled goats cheese for garnish
- Fresh parsley for garnish
- Crispy shallots for garnish
In a saucepan bring three cups of water to a boil. Slowly stream in the polenta continuously whisking it. Once its mixed, continue to stir it for about 15 minutes. Your polenta is now cooked.
If you cant find polenta you can use semolina and cook it the same way as the polenta. The only additional step is that you add the creamed corn to the boiling water the same time as you add the semolina. This will give the semolina that delicious corn meal flavour.
To give the polenta a boost of flavour, in another saucepan add a tablespoon of olive oil and sautee the sliced onion and green chillies. Let the onion mix caramelise and now add the cooked polenta and give it all a good stir and keep aside.
Lets make the kale chips now! Pre-heat the oven at 180 degrees, lightly grease a baking dish with some olive oil and add the kale leaves and spray them with some olive oil and put them in the oven. In about five to seven minutes the kale will be crispy.
Next, chilli broad beans – if you are using already shelled broad beans simply blanch them in hot water for two minutes. This will make their outer shell really soft and easy to peal, remember you only want the beautiful green bean. You can use baby peas if you cant find broad beans, again blanch them for two minutes. Once blanched strain the beans in cold water and add them to a bowl with some chilli flavoured olive oil (or some chilli flakes and olive oil)
No breakfast is complete without eggs! We are going to poach the eggs for this dish, a perfectly cooked poached egg is one of the most brilliant things in the world.
First step to making the perfect poached eggs is to use freshest eggs. The next step is to get yourself a wide casserole type pan and bring water to a boil. Add one teaspoon of vinegar and a pinch of salt.
Once the water has boiled let it simmer. Crack the eggs in the pan one by one and you’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle shake. If it feels too soft (use your instincts), put it back and give the eggs a little longer in the water to firm up. Once the eggs are cooked remove them on to kitchen paper and dry off.
Now comes the fun part – Assembling this breakfast of champions!
Scoop the polenta on a plate, this will be the base of our dish. Top this with the crispy kale chips and the poached eggs. Add the chilli broad beans (or peas) around the polenta base. Garnish with avocado slices, crumbled goats cheese, crispy shallots and fresh parsley.