Hello and welcome to all about food. This week is a firm favourite.
I enjoy a cooked breakfast at the weekend but I have to watch my waistline! Do you have any less calorific suggestions?
Weekend breakfast is something to be savoured. During the week I tend to stick to cereal and fruit but I think the weekends are worthy of something a little more special and I really adore my Saturday morning ritual!
I’m not a fan of the full cooked breakfast as I find the combined flavours a little overpowering - this is probably a good thing as the calorie, salt and saturated fat content are substantial. I do however enjoy a hot breakfast as a treat so for me it’s eggs. Growing up, we always had our own hens, which ensured a constant supply of organic eggs. I have yet to arrange my own hens so for now I pick up my organic or free range eggs at one of the markets.
2 medium courgettes, diced
2 400g tins of chopped tomatoes
½ teaspoon of caster sugar
3 cooked potatoes, sliced
Fresh basil, shredded
4 free range or organic eggs
Sea salt and fresh black pepper
In a large non stick frying pan heat a drizzle of olive oil over a medium heat. Add the courgettes and potatoes and fry until the courgettes are soft and the potatoes golden. Add the tomatoes, sugar, salt and pepper and cook for further two to three minutes, stirring every so often. Make four gaps in the mix and crack in the eggs. Cover the pan with a lid or foil and cook for a couple of minutes until the eggs are cooked to your liking. Sprinkle the shredded basil leaves and serve with crusty bread. See below for other recipe suggestions.
For past column recipes on homemade granola, fruit compote, muffins and buttermilk pancakes got to: www.gingergirl.ie
Let your imagination run free! Try adding asparagus, red onion, spinach, peppers, mushrooms, ham, fresh corriander or chives, grated cheese, or spice things up with some fresh chilli or smoked paprika.
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
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