sweetgeorgia

Eggs & Toast

What else can you live on besides cereal? Eggs and toast! I know that I do have some strange fixations on certain things… cereal being one, and eggs, dumplings and za jian mein as some others. But anyway. Welcome to my “Eggs on Toast” Tour of London…

My absolute, hands down, favourite breakfast place of all was The Breakfast Club in Angel. It was ridiculously good. I don’t know how many eggs were in that pile of scrambled eggs, but I ate every single last bit. It was so ridiculously good, I went back the next day and ordered the exact same thing.

Then there were the eggs and soldiers at a bakery near Kings Cross… I think it was called Le Pain. There looks to be an over abundance of bread in that photo.

The most hilarious plating was at some random cafe on Cross Street (I don’t remember the name). I forgot to ask for the eggs scrambled, as you can see.

Cheesy eggs on toast at a tiny outdoor cafe in Blackheath near Greenwich.

I realize breakfast menus in the UK quite commonly have things like baked beans, black or white pudding, chips, and so on… but I keep things quite simple. Two eggs, scrambled + two slices of toast = perfection.

Confessions of an ex-foodie

I have a confession to make. I don’t cook.

It’s not that I don’t know how or don’t like to cook, I just don’t… It’s a time/energy issue. When I leave the office, the last thing I want to do is spend an hour or more making dinner. I love cooking and have more cookbooks and foodie magazines than I do knitting and spinning books. Impossible, I know! But nearly every day, my husband and I have dinner at various cafés or restaurants nearby. It’s $5 bowls of pho (Vietnamese Beef Noodle Soup), $3 bowls of congee (rice porridge with stuff in it), $5 Malaysian curry from Hawkers’ Delight on Main Street, or a huge piece (we split) of Sicilian lasagna from the Brioche Bakery across from my office. It’s easy.

On the rare occasion that we do cook, we (read “he”) make Ma-Po Tofu and corn soup. Ah yes. Super healthy, eh! But this weekend, I decided to crack open my new cookbook from La Regalade and make their Beef Bourguinon (Jen G, if you are reading this, you are not allowed to buy this cookbook for yourself). You will recall last year when the DH made us Anthony Bourdain’s version of this dish. This is mine:

Whereas the Bourdain version was made in the dutch oven on the stove, Alain Rayé’s version is made by braising in the oven for about 2 1/2 hours. The potatoes are baked in heavy cream alongside in the oven for the last one hour of cooking. So simple. So easy. I just might do it again.

For those of you who want to taste the real deal, make yourselves a reservation at La Regalade in West Vancouver. Oh, and make a day out of it and visit the Knit & Stitch Shoppe too!