Yesterday morning, I was lucky enough to witness an Aussie in his natural kitchen habitat. Doing what, you ask? Creating the most intricate breakfast feast I’ve seen since I had an Ulster Fry (and figured out what black pudding was– the hard way). While I often get to reap the culinary benefits of having this food wizard as a flatmate, Pat’s “Sydney Sider Breakfast” was out of this world! Forced on principal to grab my camera before chowing down like a madwoman, this breakfast is as delicious as it looks! Thanks Pat!!!
Pat’s Sydney Sider Breakfast.
Serves about 4 people
- 1 loaf of sourdough bread
- 4 eggs
- 12 truss tomatoes, on the vine
- 8 large brown mushrooms
- 3 avocados
- 1-2 tablespoons fresh lemon juice
- olive oil
1.Peel avocados and mash in a large bowl. Add lemon juice, a large pinch of salt, a dash of pepper and olive oil and mix together to taste. Set aside
2.In a large skillet, cook tomatoes and mushrooms over medium high heat with a dash of oil, stirring occasionally until lightly crisp.
3. Meanwhile, begin to poach eggs using your preferred method (for me, I like to use the old measuring-cup-in-water-bath-method [you can read about it here!] but the old trick of cracking them in boiling water with vinegar works just as well!)
4.While eggs are poaching, slice bread into thick slices and toast ’em.
5. When ready to serve, spread toast generously with the avocado. Top the toast with a poached egg and add a few tomatoes and mushrooms on the side. Enjoy!