I do not remember the last time I got to stay home and hang out in my Pj’s on a weekend morning. We crawled into bed last night, listening to the rain, thinking that we might just get to stay in bed a little longer as Saturday sports might get cancelled due to wet weather, but it wasn’t to be.
The call came through bright and early this morning that soccer was cancelled but hockey was still on. So it was a mad rush to get everyone dressed and out the door to stand on the soggy hockey field sidelines and cheer Tilly and her team on. There was a little light rain and the girls was splashing through a few puddles so when we got home Tilly put her wet shoes out to dry and had a warm bath. The rest of us got a hearty brunch together – a Bill Granger inspired breakfast roll.
Soft rolls are an absolute must as you don’t want anything too chewy. We don’t eat a great deal of bacon here and I have made these without bacon before and it works just fine but it was a bit of a special treat this morning. Scrambled eggs are a very easy way to prepare eggs in bulk and the kids loved them in the rolls. I find the texture of the scrambled eggs just too soft and prefer a fried egg but the majority in my house prefer the scrambled.
My favourite element is the Spicy Tomato Relish. Any bought tomato relish would work here but it doesn’t take long to whip this relish up, which really is just a basic tomato sauce. It adds a bit of warmth for a cool Winter morning. This is a brilliant Saturday morning breakfast to reward the early risers.
bacon and egg rolls with spicy tomato relish
(adapted from Bill Granger’s recipe)
6 bread rolls
6 pieces of short-cut bacon
1 cup of baby rocket leaves
1/2 cup cream
1/2 teaspoon sea salt
1 tablespoon butter
spicy tomato relish
2 tablespoons olive oil
1/2 red onion, finely chopped
1 red capsicum, finely chopped
1 red chilli, seeded and finely chopped
2 garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 x 400g tin whole, peeled tomatoes
1 teaspoon sea salt
1/2 teaspoon sugar
freshly ground black pepper
For the relish, heat a saucepan over a medium heat. Add the olive oil and saute the onions for 5 minutes then add the capsicum and cook for another 5 minutes or until soft. Add the chilli, garlic and spices and cook for a minute.
Stir in the tomatoes, salt, sugar and a little pepper. Leave to simmer for 15 minutes, stirring occasionally and using the wooden spoon to break up the tomatoes.
Meanwhile, in a bowl whisk the eggs, cream and salt with a fork until just combined. Heat a non-stick fry pan then add the butter and let it melt but not brown. Pour in the egg mixture and let it sit for 20 seconds then stir with a wooden spoon in a folding action. Leave the eggs to sit for another 20 seconds and stir and fold again. Remove from heat before the eggs set as they will continue to cook off the heat.
In another fry pan cook the bacon until golden and crispy on both sides, then set aside.
Split the bread rolls in half and fill with the bacon, scrambled eggs, spicy tomato relish and some rocket leaves.