There are breakfast people and then there are others.
Others need coffee to coax them into consciousness and consider breakfast a take-it-or-leave-it proposition, at least until mid morning. But we breakfast people spring out of bed alert, alive and raring for a three-course meal. And the greatest gift retirement gives us is the ability to
#49 Enjoy a Leisurely Breakfast – every single day
I always found getting to work on time played havoc with achieving this goal. With so many other tasks demanding attention in the morning, squeezing in the full feast was often a challenge and sometimes I’d have to limit myself to two hurried courses or even – quelle horreur – a mere one course.
And don’t get me started on those ‘breakfast’ work meetings that promised the world but delivered a balancing act involving a plastic tub of faux-flavoured yoghurt and a cold, dead croissant.
So turning breakfast into an extended art form has been one of my greatest pleasures these last few years.
It begins with an introductory bowl of muesli (Coconut, Almond and Maple flavour *) with blueberries and yoghurt enjoyed in the garden, before moving onto the main event.
* ‘No added Sugar, High in Whole Grains’ – or so they say
Then … Choices, choices.
Eggs! How do I love thee? Let me count the ways…
No longer restricted to restaurants, Eggs Florentine enjoyed for breakfast whenever are the new black, and they don’t take too long to prepare.
Okay, making Hollandaise sauce for one person can be a tad labour/butter/egg intensive, but after much pleasurable testing, I’ve decided Maille, the French brand, is an excellent approximation. So it’s now a staple in the pantry.
My supermarket even sends me an email when it’s on special!
In a mere 10 minutes, you can have this…
Beats me how some people don’t want breakfast
Coddled eggs are having a resurgence, and I can understand why after a friend recently gave me this lovely little coddler in exchange for supplies of small, 40 gm eggs laid by my older chickens. She needs that size to fit into the delicate little porcelain containers.
Who’d have predicted even hens are upsizing these days?
Coddling is a gentle way to soft-boil an egg by simmering it before eating straight from the coddler with toasted soldiers. No fear of the dreaded shell-chips contamination.
Butter the coddler, slide in the egg, add any other ingredients you want to spice up the experience like the cheese and spring onions I used here, screw the lid on firmly, then simmer for 6 or 7 minutes…
(while making your pot of tea)
You may have noticed that the coddler pictured here has a slightly different pattern to the coddler my friend gave me (above).
Yes, I’m turning into a coddler collector already.
•Eggs any other way
Omeletted, scrambled, pancaked, fried, baked with beans, in a bun with bacon and relish, frittered. Oh, I could go on…
But for the non-egg lovers, there are, of course
Like Danish pastry, toast with an assortment of toppings, crispy, hot croissants with fillings and of course, muffins…
But if you really want to go restaurant style, there’s always
•Grilled Haloumi with Cherry Tomatoes and Smashed Avo on Toasted Walnut bread
My sister first prepared this for me a few years ago when I was recuperating from surgery and it tasted magnificent. It’s stood the test of time so its appeal wasn’t just because I was craving comfort and it was great having someone look after me.
Finally, top off the most important meal of the day with a whizzed up drink made of – well, whatever you want really, but here’s one with cashews, coconut water, prunes, yoghurt and cinnamon.
Just like a delicious milkshake…
A picture is beginning to emerge, isn’t it?
A breakfast with NO limits, NO time constraints and, if you’re happy to make it yourself, minimal financial cost.
Could retirement get better than this?