When thinking about food you start categorizing produce by taste and texture. Well, I usually like mixing sweet with savory and salty mixed with crispy and creamy. If you do it right you should end up with an awesome recipe.
Breakfast, in my opinion, should be a mix of textures and flavors that are not overpowering, light but nourishing. When waking up my taste buds are pretty sensitive to strong flavors and heavy foods make me feel exhausted for most of the day. Think of waking up and having ribs or a spicy greasy stew… for me that is too much for the start of the day. Well that it is one reason why I am not a fan of English breakfast… It’s simply too much.
But what do you say about a flaky, buttery-sweet croissant smeared with a bit of soft cream cheese, salty crispy bacon, lushes but savory thyme scrambled eggs and fresh salad? Want more? Just shred some mozzarella in a bowl, drizzle it with olive oil, salt, pepper and some chilly flake and there you have the perfect breakfast!
- cream cheese
- crispy salad
- In a cold nonstick pan add a nob of butter, eggs, chopped thyme, salt and pepper
- Heat the ingredients up slowly while continuously mixing everything with a spatula.
- Place your bacon on a tray with a bit of oil and in the oven on medium heat until the bacon turns golden brown.
- Slice a croissant in half and smear cream cheese on.
- Add your scrambled eggs, crispy bacon and salad next.
- When making scrambled eggs a lot of people make the mistake of heating up the pan before adding the eggs. By doing this your eggs will not be fluffy at the end of cooking time.