eggs & bacon, easy like sunday morning

poached eggs with za’atar, baby spinach & bacon

There’s nothing quite like a lazy Sunday morning. Whether you’re nursing the effects of a big Saturday night or not, there’s something about Sunday that just begs for a restorative drink and some serious eggs and bacon followed by a good coffee and a leisurely browse through the Sunday paper. And if you can share it with someone you like, then so much the better.

The rhythm of a Sunday morning should flow like a gentle meandering stream. First up should be a replenishing drink. While an innocent orange juice can get the morning off to a fresh start, some mornings the only thing that’s going to do the trick is something a little stronger. Bring on the Bloody Mary.

Just take two tall glasses and throw in a few ice cubes. Splash in a decent lug of vodka and top up with V8 or tomato juice. Squeeze in some lemon juice and spice things up with Bloody Mary’s good friends Tabasco and worcestershire. Swirl with a celery stick and taste. Tweak to suit your preference, remembering to season well with salt and pepper. Then slowly sip as you flow into your egg preparation.

Man and woman cannot live on alcoholic tomato juice alone, although at times it is tempting to try. This brings us to the next ebb in the Sunday morning flow: bacon and eggs. And while this does require a little more thought and coordination than opening a packet of cereal, trust me it is well worth a few extra minutes away from the couch.

Preheat your grill and line with foil for some washing up minimisation. Lay on a few rashers of bacon and let them cook away while you get on with the eggs. Bring a large saucepan of water to a gentle simmer and season with salt and a little white vinegar.

Meanwhile pop a couple of slices of sourdough in the toaster and remember to turn your bacon.

Back to the eggs, using a spoon stir the water to create a little whirlpool and crack an egg into the centre. Allow it to whirl like a dervish for a couple of minutes then remove with a slotted spoon and drain. Repeat the eggy whirling dervish dance until you have two eggs per person.

Now the parts become a whole. Toast goes down first, covered with a colourful dose of baby spinach. Next player is the eggs which just need a dusting of pepper and spice in the form of za’atar to complete the stack. With bacon sitting prettily to the side, it’s time to get back into the stream of Sunday and share the fruits of your labour….all good things

an easy sunday morning for 2
V8 bloody mary
poached eggs with za’atar, baby spinach & bacon

V8 bloody mary
serves 2

V8 juice is predominantly tomato juice with some added carrot, celery, beetroot, parsley and watercress. I prefer the savoury notes of the extra vegetables to plain tomato juice but feel free to use whichever takes your fancy.

1/3C vodka
1C V8 juice
small handful ice cubes
1T lemon juice, to taste
dash Tabasco sauce, to taste
dash worcestershire sauce, to taste
2 small stalks celery, leaves attached to serve

Combine vodka and V8 juice and ice and add lemon juice, Tabasco and worcestershire sauces to taste. Season well with s&p. Divide between 2 glasses and garnish with celery stick. Serve and repeat as required.

poached eggs with za’atar, baby spinach & bacon
serves 2

While fried eggs are the more traditional accompaniment to bacon, poached make a lovely lighter change. Especially when teamed with some baby spinach for colour and za’atar for an exotic hint of spice.

3 rashers of bacon, halved
2T white vinegar
4 free range eggs at room temperature
2 slices sourdough bread, toasted
2 handfuls baby spinach, washed
2t za’atar*, optional

Cook bacon under a hot grill for 3-5 minutes on each side or until golden and crispy. Allow to drain on paper towel.

Bring a large saucepan of lightly salted water, at least 10cm deep to a gentle simmer. Add vinegar and then stir the water with a spoon to create a small whirlpool. Break an egg into the centre of the whirlpool and allow to cook for 2-3 minutes until whites are solid but yolks still runny or to your taste. Use a slotted spoon to remove egg and drain briefly on paper towel. Repeat with remaining eggs one at a time.

Divide toast between 2 plates. Top each slice with spinach leaves and two poached eggs. Place bacon in a stack to the side of the plate and sprinkle za’atar, if using, over the eggs. Season well and serve to be eaten at a leisurely Sunday recovery pace.

* note: za’atar is a Middle Eastern spice blend consisting of dried thyme, toasted sesame seeds and sumac (a lemony flavoured burgundy coloured powder made from the crushed berries of the sumac tree). For a better definition check out Wikipedia.

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