Skip to main content

The Western Breakfast

This is an extended dish building on from Quick and Easy Breakfast

As busy University students, we often miss out time for breakfast, the most important meal of the day. With late nights, early classes, and long travelling times to and from campus, we usually have under an hour to wake up, get ready, and grab a bite to eat as we rush out the door to start our day. This means that many of us either spend money at McDonald's for breakfast every morning or skip breakfast altogether. Neither options are healthy for our hardworking student bodies.

This week, I am featuring a quick and easy breakfast inspired by traditional English Full Breakfast. Even though this dish does require at least a fork to eat, it can be easily transported en route to campus and eaten on the bus as needed. Or, if you have a little bit more time since you decided to wake up early for once, set it out on a plate and indulge every bite of this amazing breakfast as if you are at a high end restaurant. Either way, this breakfast can be put together in less than 20 minutes.

Just a little note. The Western Breakfast can last you well after lunch time!

Ingredients:
2 Eggs
1/2 Avocado, sliced
2 Sausages, sliced
1/2 can of Heinz Beans in Tomato Sauce
1 Yukon Gold Potato, diced
Salt and Pepper, to taste
1 Teaspoon of Milk
1-2 Teaspoon of Olive Oil

Instructions:
Step 1: Bring a small pot to boil and diced potatoes for 5 minutes. This helps cook the potatoes through a little faster

 Step 2: In a pan, heat oil to medium heat and saute sausages until a slight brown can be seen on the surface. Remove sausages and set aside on a plate. Do not drain oil.

 Step 3: Remove potatoes from the pot and transfer them to the pan. Allow the potatoes to have a golden brown surface before removing from heat. Sprinkle a dash of salt and pepper and mix it well onto the potatoes as it cooks. In a bowl, beat eggs and add salt and pepper. Add milk into the mixture and mix well.

 Step 4: Drain water from pot and add canned beans. Simmer according to directions on the package.

 Step 5: Once potatoes are golden brown, remove them from the pan and set aside on plate. Put eggs onto pan and cook until fully cooked. Use a spatula to keep pushing the mixture towards the centre of the pan as it coagulates. Set egg aside on plate once finished.

 Step 6: Place avocados on the centre of your plate and enjoy!

Good luck and have a wonderful morning!

Labels:

Comments

Post a Comment

Popular posts from this blog

Healthy SEA (Salmon, Egg, and Avocado) Sandwich

For health conscious individuals! This week I had the chance to make smoked salmon and scrambled egg sandwich with avocado for lunch. See below for recipe! Ingredients: 3 large eggs 2 tablespoons of milk Salt and Pepper 1 stalk of scallions, chopped 4 slices of whole wheat bread 1/4 onion, chopped 2 cloves of garlic, minced 6-7 slices of smoked salmon olive oil garlic mayonaise 2 avocados Instructions : In a frying pan, sauté garlic, onions, and scallions over medium heat until translucent. In a bowl, beat eggs and mix milk and salt and pepper. Pour the egg mixture in the pan, folding the egg mixture in as the egg coagulates. Transfer the egg to a plate once finished. Toast 6 slices of whole wheat bread in a toaster for 2-4 minutes. Cut 2 avocados into 3-4 slices each and set aside. Once bread is toasted to your preference, spread garlic mayo. Add a few slices of smoked salmon and egg until bread is  completely  covered. Finally, add 4 slices of a...
Post a Comment
Read more

Midweek Madness

Midweek is always the craziest, meaning that I have little to no time to cook. For this week's unexpected midweek dine out, I visited Banzai Sushi House to eat some sushi to fill my empty stomach. Cheap, fast, and enormous portions, this small sushi house is the place to go when you are busy, hungry, and living on a small budget (typical student life!). Were does everyone go for cheap eats? Comment below!
Post a Comment
Read more

Quick and Easy Breakfast

Wow! It has been another hectic week. With the start of the new summer semester, I have been slowly adjusting to the regular routine again. However, having only one online course has proven to be a struggle when it comes to getting into the rhythm of things. I go to work more often and study less than usual. I continue to go on weekend adventures and exploring different hiking trails two to three times a week. No matter how my schedule looks like, I am still VERY, very busy! With so many things to do every week and so less time, making breakfast can turn into a war zone in the kitchen. Fortunately, I discovered a fast and easy breakfast that will not only give me the energy I need for the day, but save me time in the process: Scrambled eggs style omelette and homemade hashbrowns. See below for the recipe! Ingredients 2 Eggs 1 Cup of Spinach 1 Large White Potato (Or 2 White nugget potatoes) Salt and Pepper, to taste 1/4 Onion, Sli...
Post a Comment
Read more