When I was a little girl I used to beg my mother for scrambled eggs. I could eat it each day but there was one rule. It had to be just eggs, nothing more, maybe except for salt. When I was a teenagar my older sister used to feed me with eggs combined with each possible vegetable that was in the kitchen. I did not love it but I liked it.
I’ve read a lot about quinoa and apparently it’s very healthy. It also has a specific taste, so it’s nice to add some extras to it. Quinoa cakes taste amazing. That’s for sure. If you add a poach egg and a watercress leaves, it’s even better.
I’ll be home alone for some time so I’ll be cooking only for one. I love pancakes and I was close to make some, but then I’ve found a not typical recipe by Dusiowa kuchnia - an apple omelette! I’ve tasted it and it was totally awesome, especially served with a big dose of an icing sugar and a fresh mint.
I had a very strange experience lately. I can’t even describe all stages of emotions I went through. To make a long story short - I left my iPad in a train in the afternoon, realised it in the evening and found it the next day in the lost & found office on a station. This kind of things hardly ever happen, and my feelings went from being devastated and ashamed, through a big hope, finishing on a great happiness and big love. Amsterdam’s railway rocks!
As I’m still exited about the reconnection, I could hardly concentrate on posting a breakfast. But here it is, hope you’ll like it as much as I did.
You will always find new recipes for eggs over here, as I love it. That’s why I search for new recipes that will help me to serve it in a different way. I also love cheese, and recipe by Skin & Salt gives me all I love together :)
I have a list of things to do. It lies next to my computer. Maybe that’s the reason I use mostly iPad nowadays, so I don’t have to look at it. I like to delete points one after another, but sometimes it’s just not a day for it. Like Tomi Ungerer wrote: “Some days are brittle and little, days for small dabble jobs; snacks replace meals, symphonies are unbearable, and even short stories are too long to read. You putter, mutter, have your hair out, clean old paint brushes, sort out rusty nails from the screws, mend broken dishes, kick the dog.”
It took me a few attempts to make eggs Benedict and that’s probably why it took me so long to write about it. My first and successful try with poached eggs was a couple of months ago, when I’ve made the porridge with a poached egg and that was it. Next ones were not as successful. But then my friend Krysia told me, that you need to add 1 tablespoon of vinegar and 1/2 tablespoon of salt to the boiling water and then, just before adding the egg, you need to stir the water.
