My affection for all things British runs deep.
As a kid with an excessive imagination, I found British history to be far superior to that of any other country – it was somehow more exciting and romantic to my small brain. And for most of my life, I considered British best. From classic rock bands, to history, to comedy.
London was my one and only choice of city to study abroad in, and I soaked up every bit of it I could. I walked everywhere and anywhere, became a regular at museums and pubs, and fell intensely in love with the city. Even its food.
What all of this nostalgic babbling is getting at is a little side dish called mushy peas.
A perfect grilled cheese sandwich is one of my happiest foods. It’s probably one of the first things I learned how to cook, and one of the first things I learned how to cook well.
Grilled cheese is all about nostalgia, comfort, and turning the already amazing components of bread and cheese into a crunchy, toasted, melted, gooey and buttery sandwich.
Today I bring you a breakfast version of one of my most beloved meals. It’s a breakfast version because there’s an egg involved and I ate it for breakfast, but it’s the type of grilled cheese that’s acceptable at any time of the day.
Serve it up on a Sunday morning/early afternoon (girl, you deserve a sleep in!) with a big cup of coffee, some fruit salad and the paper. You won’t regret it.
I’ve had a busy two weeks since starting my new job.
At the end of each day, my brain is near exhaustion from just trying to remember names, learn new systems and commuting on crowded trains. Stimulation overload!
By the time I get into the kitchen, even the concept of inspiration is foreign to me. I’ve been falling back on easy and tried and true methods like roasting and sauteing for nearly all of my meals. And when all else fails, there are eggs.
So this is what you could call Shaksuka. Which is pretty much a fancy way of saying eggs poached in a rich tomato and pepper sauce.
A simplified version of just tomatoes, garlic and chili used to be my go-to when I was cooking just for myself after work. And I’m bringing it back! Here, there are a few extras like onion, peppers, paprika and cumin – to add some depth and smokiness.
This dish is a hug made of food.
It’s ease. It’s comfort. It’s perfect for one. Or two, if necessary.
Look at that.
I made you breakfast, lunch, or dinner.
Eggs are my favorite cure-all any time of the day. They make a salad, a piece of toast or leftovers into a meal. In short, eggs are always appropriate. Which is, uh, more than I can say for myself.
We love a good egg around here. Cheap and wholesome, they ensure that a vegetable-based dinner will be satisfying for both Fabes and I. Best of all, a perfectly poached or over-easy egg will take a bowl of creamy polenta, pasta or risotto into decadent-town.
This frittata was a surprising hit. Garlic-y kale, salty feta and the gratifying pop of green peas is super simple, and my kind of perfect. It’s got greens, protein and some excellent flavor.
In Australia, they call the beginning of summer the silly season.
As a general rule, I enjoy silly things. So a whole season of it? Sure, sounds cool to me.
It makes sense – the build up to Christmas and the New Year is filled with parties, long lunches, Christmas hams, champagne and sausage rolls. And to make matters more exciting/distracting, the weather is just starting to get good. I mean, it’s the beginning of summer combined with Christmas. Totes silly, right?