A letter to my baby sister:
this post is for you… after weeks of nagging and primarily in memory of those summer holidays spent at home, when you’d sleepily waddle out of your bedroom and mumble: “What’s for breakfast?”. And every morning I’d cook us up an omelette, filled with various treasures found in Mum and Dad’s fridge.
Now that you’re grown up and slowly turning into a little chef of your own, you can add our summer holiday breakfast omelettes to your growing recipe book.
Love you lots,
- 4 eggs
- a dash of milk
- 3 slices of honey roast ham, chopped
- a handful of grated cheddar
- a sprinkle of chopped basil
- salt and pepper to season
- Whisk the eggs with the milk and a little pepper.
- Heat some olive oil in a frying pan. Once hot pour in your egg mix. Immediately turn the heat down to medium.
- Sprinkle your ingredients over the egg mix and cook for a couple of minutes until the bottom is cooked but the top is still liquid.
- Carefully fold your omelette in half and cook for a further 3-4 minutes. Take off the heat and cover with a lid for a couple of minutes while you get your plates ready. Season to taste.
The cooking time is really dependent on the power of your stove. The trick is to take the eggs off the heat when they still look pretty runny. The heat of the pan will continue cooking them. And there’s nothing worse than a dry omelette.
Serve with toasted sourdough bread or a side salad and a nice cup of tea :) Happy cooking, Etta x
Scrambled eggs, sweet oven roast tomatoes and hot buttery toast are a match made in heaven. The perfect weekend brunch, this is so easy to make and is a great alternative to a heavy full English. Enjoy this, watching breakfast TV with a steaming cup of tea. ;)
PREPARATION 5 mins
COOK 30 mins
- 4 Large Eggs
- 1 tbsp Sour Cream
- 300g Cherry Tomatoes
(I used a mix of yellow, green and red cherry tomatoes)
- Olive Oil
- Sea Salt and Pepper to season
- Granary Bread, toasted and buttered
- Preheat the oven to 180˚C. Cut the tomatoes in half and place on a baking tray, skin-side down. Drizzle with olive oil, season with plenty of sea salt and black pepper and place into the oven for 25 minutes.
- After the tomatoes have been in the oven for 15 minutes, heat some olive oil in a pan. Whisk the eggs & sour cream until smooth and well-combined. Season with pepper.
- Add the egg mixture to the hot pan and immediately turn the heat down to a medium heat. Keep moving the egg in the pan with a spatula to prevent it from sticking. Don’t stir as it will leave you with slushy scrambled egg. Take the eggs off the heat once they’re cooked but still slightly liquid on the outside (they’re still not quite done at this point, but the heat of the pan will continue cooking them). Continue moving the eggs for a few more seconds, until firm but still moist. Season with salt.
- Serve on hot, buttered toast with the oven roast tomatoes.