Filed under: Buzz's Recipes
I had breakfast with a colleague last week at a cafe in one of the posher parts of Auckland. As I’m not a great lover of the ubiquitous Kiwi breakfast of Eggs Benedict, I thought I’d stick with scrambled eggs on toast and I was pleasantly surprised by the cafe’s variation.
A lightly toasted bagel was offered in place of the toast and this came piled high with scrambled eggs and accompanied by a side order of bacon. The well seasoned eggs were pan cooked the old fashioned way, rather than steamed in a jug or zapped in a microwave, in my book a misdemeanor and hanging offense respectively. The tang of the little chunks of feta, along with the saltiness of the bacon, nicely offset the creaminess of the eggs.
After a morning run with the dog and despite the absence of bagels, I whipped up my own version this morning, substituting granary bread and adding a few herbs to flavour things a little more. Eating this in the spring sunshine with a good cup of coffee was a lovely way to start the day.
