Thursday, April 23, 2020

LOCKDOWN BREAKFAST ANYTIME

I tend to wake up a little later since lockdown because I go to sleep quite late.  Since I have to cook 3 meals a day - or at least prepare 3 meals a day, this means I also have to clean up after!

I bought myself my gym mat, roller, weights, and blocks hoping I could continue the exercises I have been doing in my gym when it was open.

I can tell I do not do it 4 times a week lately but 3 and I used to walk an average of 7000 steps whereas now if I reached 2000, I’d say hooray!

If I were just brave enough to be out and do some walking further I would.  But the airborne virus scares me inspire of my wearing a full protective looking outfit.


Given this condition, I attend office meetings between my cooking and laundry and choosing ingredients to be delivered on line, it pretty much sums up my day.  Not to mention the meticulous sanitizing of shoes, outer gear and groceries that arrive at my door.

The one comfort I have is creating delicious food I would have liked if I could eat at a restaurant.  It gives a relief that all things look fine and forget what is going on around me.

It starts off with breakfast!  I like breakfast because it usually contains food I like.  I love eggs, sweetened rolls or biscuits, fruits, juice  and coffee and tea!  Yes, I pretty much have my breakfast complete with Matcha tea and freshly ground coffee made using French press and sometimes with my Nespresso machine.

This is the base of the sauce I will mix with my egg with.
First you crack 2 eggs on a buttered dish
Then you pour the Morrell mixture on top and bake in a preheated oven of 375F degrees for about 10
minutes and serve.
Here is one of my favorite egg dish for breakfast. 

Ingredients:
1 TB softened Butter
Morels (approximately 2-3 per person)
1 shallot, minced 
About 1/3  cup Cream
1 Eggs
Butter

Soak the Morrell in water if you are using dried Morrell for about 20-30 minutes.  Slice lengthwise and set aside.

Mince the shallot and saut√© in butter in a small pan.  Add the morellos and cream and stir.

Butter a small bowl or oven proof dish and crack an egg in it.  Add the milk mixture in too and season with salt.  Place in a baking pan and out in preheated oven for about 20 minutes and serve immediately.

While cooking, prepare your toast and butter them.  Cut them in triangles. 

Have a hearty delicious breakfast!

No comments: