I really love breakfast. Completely, madly, absolutely, deeply. I don’t think that it’s a coincidence that most of my favourite foods happen to be predominately breakfast related. Yoghurt, pumpkin, goats cheese, cottage cheese, mushrooms, wholegrain sourdoughs, sauerkraut, smoked salmon, oats, toasted nuts, banana, berries, avocado… shall I continue or do you get the point?
If I ever find a man who I love as much as breakfast, I know that I will have found the one. But I digress.
Being an early morning person and not starting work until 9, I sometimes feel as though I have lived half a day before I have even sat at my desk. Even with a minimum hour long commute (which is only survived through the amazing world of podcasts and music), I still have plenty of time to exercise and create a breakfast masterpiece before I have to get ready. Being a passionate cook who often gets home after dinner has already been made, I have made making breakfast for myself and my family on the mornings that I am home, my daily creative kitchen outlet, which makes long days stuck behind a desk and long commutes just that little more bearable.
This morning’s breakfast has to be one of my favourite creations ever. Mushrooms and smashed roasted pumpkin with egg soaked pumpkin sourdough and goats cheese. Before heading out for a walk, I quickly put some pumpkin in the oven to roast at 160 degrees Celsius for about 45 minutes. When I got home all I had to do was throw a handful of mushrooms in a pan on a medium heat, soak a piece of pumpkin sourdough that I bought from a German baker at the local Saturday morning markets (I slice and freeze the leftovers from the weekend for toasting for breakfast) in a mixture of egg, water and a pinch of Himalayan sea salt, which I then put in the pan with the mushrooms, and top it all off with goats cheese, lemon and parsley. The result? Simple, delicious perfection.
Guess what I’ll be dreaming of tonight?