Our Weekend Breakfast

Our weekday breakfast foods are usually quick and simple...nothing beyond the usual bread with peanut butter, or the occasional slice of cake. Only during the weekends, I can afford the time to prepare something hot and delicious for my family.

I cooked this egg over toast over one of the past weekends. My elder boy likes sunny-side-ups. For a lousy cook like me, it is a challenge to cook it the way he likes his eggs done! That is, the yolk has to be slightly undercooked so that it will ooze out like golden lava when he pricks the 'sun' with a fork. Most of the time, the yolk already broke in the frying pan. If it is lucky enough to survive under my spatula, I would probably over cooked it (^^')

Nevertheless, no matter how it turned out, my child would still savor each morsel of his breakfast as though it was the most delicious food he has ever had. Am I asking too much if I were to blame my very forgiving children for my terrible cooking skills?!

My younger child, on the other hand, likes his eggs scrambled. The toast was a slice of homemade wholemeal bread I made using the tangzhong or water roux method.

Since I am watching my diet, I skipped the eggs and opted for some oven roasted cherry tomatoes to go with my toast. It is a simple dish to prepare with just a drizzle of olive oil and a sprinkle of salt and pepper. I used my small toaster as it heats up so fast that no preheating is required.

I will be updating my blog less regularly as the year draws to a close. I will be shutting down my kitchen by the end of next month as I am planning for a major make over, or rather, an overhaul of my entire house. I do hope I could still find time to do a little baking at my 'rented' kitchen.

In the mean time, I am calling all local home bakers, do let me know if you know of a good basic build-in oven to recommend. Yes, I am planning to get a bigger oven...50 litres compared to my current 20 litres is big! I really hope I am able to bake better cakes and bread with a better oven :)  

Oven Roasted Cherry Tomatoes

Ingredients:
(serves 1)

quarter punnet of cherry tomatoes
some olive oil
some salt and freshly grounded black pepper


Method:

Place cherry tomatoes in a baking dish. Drizzle olive oil over the tomatoes. Sprinkle with one or two pinches of salt and several turns of freshly grounded black pepper. Place in a toaster (or an oven preheated to 180 degC) and roast for 15-20 minutes or until the tomatoes have burst open.