- Weekday mornings are all about getting ready for work; that limits time needed to make big meals until after work or during weekends.
- During the weekends I end up doing weekly errands as I usually don't have that much time on weeknights thanks to work or other extra-curricular activities.
- I'm usually not a fan of waking up early, and cooking a large breakfast or brunch can be time-consuming; considering one would also handle knives, stoves and other potentially dangerous things, it would be best for one to be wide awake as well.
Voilà, my Sunday brunch! Going clockwise from the top I had the following:
- Baby greens with maple balsamic vinaigrette, pumpkin seeds and Craisins (garnished with bacon);
- Poached egg on smoked salmon and multi-grain harvest bread; and
- Omelette with old-fashioned smoked ham, onions, sundried tomatoes and bocconcini.
Considering this was my first attempt at poaching eggs, I would say it was a relative success. The egg shown in the picture was actually the second egg I poached. The egg whites from the first one didn't hold together as well, and its size was reduced slightly. Alas, I don't have the capability nor know-how to bake bread, so considering this was store-bought, I thought it was of decent quality.
For the omelette, I diced my ham and onions, and sautéed the onions until they were soft and translucent. I beat three (3) eggs (mixed with some salt and pepper) and poured the eggs into a non-stick pan over medium heat. When the egg mixture was half-cooked (i.e. cooked along the pan bottom, still raw on the surface), I added the other ingredients to one half of the pan (if your stove isn't level, I suggest you put the ingredients on the "downhill" side of the pan), then flipped the empty half of the egg mixture to cover the ingredients. If one cannot fully flip it halfway across (as I failed to do this time), not to worry; let that one side of the omelette cook a while longer, then flip so that it'll roll on itself and create a seal when you cook the other side of the omelette.