Breakfast Platter #1

I’m trying to post regularly, yet again, and want to try documenting the stuff we do in the kitchen. It helps to have something to refer to.

It’s Saturday and this is breakfast in bed for the girls.

When we spend more time eating from a platter with multiple ingredients designed to be eaten together and to complement each other, we take more care in choosing what we put in the platter and then have to contemplate nearly every bite. This results in slower eating, more conversations, more time spent together, smaller portions and ultimately, greater satisfaction.

Indu is a small eater and the smaller platter is hers, though even this is stretching it a bit.

The eggs were slowly cooked so the whites wouldn’t crisp up, which none of us like, potatoes were boiled and then grilled with the tomatoes in a grill-pan, broccoli florets blanched, broccoli stem trimmed and the tender portion chopped, cucumber sliced and a spoonful of olives to go with the potatoes.

A spoonful of spicy spring onion jam spread on a burger bun brought in a burst of flavour and was the central point of the platter. Freshly squeezed and chilled orange juice to wash it all down.

Altogether, simple to put together, interactive and easy to eat, all altogether satisfying. We realised later there was no meat on the platter and that’s a good thing. We’re trying to reduce our consumption of meats and such meals help.

Ingredients:

  • Broccoli, florets, blanched
  • Broccoli, stem, trimmed and chopped
  • Olives, bottled
  • Potatoes, boiled, sliced and grilled
  • Tomatoes, halved and grilled
  • Eggs, very slowly fried and drained
  • Cucumber, peeled, trimmed and sliced
  • Oranged, juiced, with pulp
  • Jam
    • 3 Spring onions, chopped
    • 1 tsp Garlic powder
    • 1 tbsp Balsamic reduction
    • 1 tbsp Olive oil
    • Salt and pepper
  • Burger bun halves

Method:

  • Jam: Put all jam ingredients in a pan and cook to a soft mush.
  • Assemble all ingredients and serve

What do your weekend breakfasts look like?

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.