I love days when my only problem is – what’s for breakfast? Oh… And how long is the afternoon run!
Lately I felt a bit stuck on eggs (almost as many ways as one could think of) and porridges (oats or buckwheat topped with almost anything one could think of). And although looking at our weekly breakfast menu most people would say it’s very diverse and rich in choice, I was craving for something with a twist. So this Saturday a few hours were spent meditating while flipping through cooking books looking for inspiration (this alone deserves a separate chapter – I don’t read those with exact and specific recipes – I’m in love with those that get down to essence of different flavors and their pairing). So “pan con tomate” it was with organic eggs and home made mayo (store bought has been forbidden at home for as long as I can remember – at least half a year :P).
“Pan con tomate” is probably the simplest and easiest Spanish tapas and to me personally that simplicity makes it absolutely perfect!
This one is not the traditional piece to be served in Spain, yet it inspired our weekend breakfast and a super delicious dish was born. A bit of richness, acidity, garlicky taste on top of crispy toasted (Italian!) bread. I swear I heard my man purr when he ate.
I would agree that mayo is probably not on top of healthy foods list, yet a little bit of everything in moderation is the healthy option I go for.
- White bread
- Olive oil
Ingredients for mayo – press the link. This time Worcestershire sauce was skipped simply because we didn’t have any and we used sunflower and flax seed oil.
Mayo takes 5 minutes max to make and the rest is as easy. Grill bread slices, rub them in with garlic and halved tomatoes, drizzle with olive oil. Top with sliced hard boiled eggs, mayo to taste and capers. Don’t spare fresh ground black peppers and serve.
We also thought of other options for toppings – grilled shrimp from the night before, cheese and spinach, salmon, goat cheese, poached egg with hollandaise. Try out and enjoy!