Sunday, November 29, 2009

SUNDAY BREAKFAST COMBO

sunday breakfast combo© BUSOG! SARAP! 2009
  
Sunday breakfast in our house most of the time falls usually around 9:30 to 10:30 AM.  Most of you will argue it’s not breakfast anymore it is brunch (breakfast and lunch roll in to one).  Call it breakfast or brunch, if the TRIBE are lucky, I cook them this breakfast combo instead of cereal and toast.  I use just one deep pan to cook all of it and a toaster.  This recipe is good for 2 adults and 2 children.

SUNDAY BREAKFAST COMBO
 
INGREDIENTS:
6     eggs 
2     tbspn cooking oil
2     medium size tomatoes
500g button mushrooms, sliced
500g bacon, trim rind & cut in half
2     bundles of asparagus, trim ends & cut in half
western star spreadable butter
slices of bread
salt & pepper
*used U.S Measuring Cups & Spoons

COOKING PROCEDURE:

Preheat your oven 100 degrees C.

Place bacon on a large microwavable bowl, cover it with cling wrap and microwave for 2 minutes.  Handle with care when taking it out, as the bowl will be hot, remove cling wrap and drain the excess liquid, set aside.

Rinse asparagus and tomatoes, drain well.  Cut tomatoes in half and season with salt and pepper.

Heat oil in a large non-stick pan on medium and cook eggs, two at a time, if it  browns too quickly lower the heat.  Once you have cooked all the eggs, put them on an  ovenproof container.  Then place container in the oven to keep it warm.

Place a tbspn of butter in the pan and once it’s melted, add the asparagus and cook for a 1-2 minutes, season with salt and pepper.  When done, place on an large ovenproof rectangular container & keep it warm in the oven.

With the same pan, add a tbspn of butter and cook  mushrooms until it is soft and slightly dark in colour but still firm not soggy.  Don’t worry if it tends to dry up at first, it will slowly release it’s juices once it softens up.  Season with salt and pepper.  Remove and put it next to the asparagus.

On medium-high, fry up bacon until your preferred crispness.  Place them next to your eggs.

Cook tomatoes on the hot bacon fat for a minute or until the bottom is slightly browned and soft.  Do the same to its other side, when it’s done, place them with the other vegetables.

Toast bread and spread some butter on top, cut them up into triangles if you like.  Remove the food out of the oven and assemble everything into individual plates.  Serve immediately.

BEST WITH:  Any sauces you want.

NOTE:  Reason why I microwave the bacon is to take some of the liquid out for less splatter action when frying.


3 comments:

  1. I like your Sunday breakfast, inspiring me to finish my blog posts (too lazy to upload the photos) of our family breakfasts too.

    I will try your recipe soon.

    ReplyDelete
  2. Yipeeee, I got my first comment!!! I know how you feel about finishing blog posts....urgghhh!!! As a newbie in blogging I push myself on carrying the camera with me everytime I sit in front of the computer. So at least I got no excuse on not hooking the camera usb cord to the computer. I hope your family enjoy the sunday breakfast when you try it out...

    ReplyDelete

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