This Little Pig is a bit of an early riser (well not by choice piglets, more by necessity…you know what they say! “Early bird gets the best produce” or something like that), so often its porcine thoughts naturally turn to what delicious morsel will be on the menu for breakfast. Depending on what the day will bring, This Little Pig has been known to snuffle down on crunchy muesli with fresh blueberries, honey and yogurt or go the whole hog and take on a full cooked brekkie (Still dreaming of the Scrambled Eggs, Wilted Spinach and Chorizo with Aged Balsamic that was devoured at Sayers on the weekend….oh my.)
Now breakfast can be a quite personal selection – for some it might be a cup of coffee, others fresh fruit, crunchy granola, eggs, bacon, toast, omelette, baked beans, continental breakfast, full buffet…we could go on for days! Whatever your preferred method of breaking the fast, This Little Pig just has one word of advice..MAKE IT DELICIOUS!! It has been proven that a tasty and nutritious brekkie can set you up properly for the day ahead, so why not try our suggestions to make your morning brighter and more delicious.
This Little Pigs Picks for Eating out? Sayers (Leederville), West End Deli (North Perth), Yelo (Trigg), Tuck Shop Café (Northbridge), The Imp (Vic Park), Mrs S (Maylands), The Beaufort Street Merchant (Mt Lawley), The Attic (Fremantle), Little Stove (Melville) & Ley St Café (Como)
This Little Pigs Picks for Eating in!
Scrambled Eggs w Fetta & Chives on Fresh Lawleys Bread, Cheddar & Herb Omelette, Poached Eggs on Avocado, Avocado & Fetta on Toast (with a squeeze of lemon) Carmen’s Muesli with Fresh Fruit & Yogurt or our absolute weekend fave…
Breakfast Bruschetta with Crispy Bacon & Poached Eggs
- (Serves 2)
- 4x Free Range/Organic Eggs
- 4x Rashes Free Range/Nitrate free Bacon
- 150 Grams Cherry Tomatoes
- 1Tbs Persian Fetta
- 1x Ripe Avocado
- 1x Red Shallot
- ¼ Bunch Parsley
- 1x Lemon
- 2x Slices Thick Sliced Lawleys Ciabatta.
- Dash White Vinegar
- Salt/Pepper & Tabasco for Seasoning
1: Wash & dice your tomatoes and place in a medium bowl
2: Finely dice your red shallot (peel him first!) and parsley and add to the bowl.
3: Remove the stone from your avo and cut into small cubes – add to the bowl and squeeze over your lemon juice and mix in the fetta.
4: Season to taste with Tabasco & Salt/Pepper.
5: Heat a medium frypan and cook your bacon until crisp and golden, set aside to keep warm.
6: Bring a medium pot of water to the boil, then lower to a simmer and add in your dash of vinegar. Crack your eggs (one at a time) into a small bowl and slip gently into the boiling water. Poach for 2-3 min until just set (making sure the water doesn’t get to bubbly!)
7: Toast your beautiful bread and top with lashings of your delicious bruschetta mix – add your crispy bacon to the side and pop your perfectly poached eggs on top….OINK.