Rain, rain, rain…a rainy winter that has become a rainy spring and the sunshine has definitely been hiding for a long time around here. After an early morning appointment I returned home to get some breakfast to brighten up this rainy day feeling.
My family often used to laugh at my choice of breakfast because if there were any left-over vegetables in the fridge from the night before, that was what I would want for my morning meal! On Mother’s Day this year, in the restaurant where I work, we had a brunch and so there were 3 of us in the kitchen from the morning brunch start until the end of the day after dinner service was finished. A rather long day. One order that caught my attention was when I saw the Chef sautéing lovely thick meaty slices of portabello mushroom and then adding a handful of spinach to quickly wilt it and before placing it all in the centre of a hot fluffy omelette. That lovely green spinach image has been in my head for the last few days, begging to be placed into something that will come to my plate to be savoured.
On this rainy morning, well before I start my dinner shift at the restaurant, I wanted to enjoy a satisfying breakfast, along with a mug of good strong coffee and have my current reading “Blood, Bones and Butter” by Gabrielle Hamilton close by. (Very funny read indeed).
Thick slices of crimini mushrooms sauted in a little olive oil and a touch of butter along with some finely chopped shallots and a sprinkle of Pacific Sea Salt (*) were the start. With the mushrooms nicely browned I threw in a large handful of spinach and let it wilt slightly. On top of that is a lovely poached egg. That of course makes it legitimately a breakfast dish! Along with a steaming cup of coffee I am very content with my morning feast and my good book on this rainy day. Ah breakfast can be such a great meal when you have the time to actually sit and enjoy it.
*Organic Fine Pacific Sea Salt from New Zealand is a beautiful salt to use with a lovely soft feel to it.
Blood, Bones and Butter , The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
