{"id":1732,"date":"2010-08-29T14:11:55","date_gmt":"2010-08-29T06:11:55","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1732"},"modified":"2010-08-29T16:56:29","modified_gmt":"2010-08-29T08:56:29","slug":"sausage-and-scramble-breakfast","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/sausage-and-scramble-breakfast\/","title":{"rendered":"‘Sausage’ and scramble breakfast"},"content":{"rendered":"

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Breakfast is one of my favourite meals and I love trying to cook different things at home as well as we when eat out.\u00a0 We don’t tend to eat out too often (because we think we eat well at home :)) but when we do it is often for breakfast.\u00a0 We have tried a few places and one of our very favourites is Sayers Food<\/a>\u00a0in Leederville (Western Australia).\u00a0 I have written about another breakfast there that inspired me to attempt to recreate their Banana chocolate bread<\/a>.<\/p>\n

We recently had breakfast with our good friend, M, and the boys decided upon the scrambled eggs with spicy Italian sausage and spinach drizzled with a balsamic glaze.\u00a0 Sounds delicious, right?\u00a0 Well let me tell you, I think I was lucky to even be able to get a taste as it was wolfed down rather quickly with several muffled, mouthful comments of “this is really good” being expressed.\u00a0 And I could understand why.\u00a0 Firstly, I have always sincerely appreciated the scrambled eggs at Sayers, they just get them right every time and I tend to judge a cafe on their coffee and scramble.\u00a0 Secondly,\u00a0the balance of the dish was spot on.\u00a0 Light and fluffy scramble with crunchy, spicy sausage, the heavy, iron flavour of the spinach and the sweetness of the balsamic glaze all worked in harmony to create a wonderful meal.<\/p>\n

So I guess you can see why I was inspired to try and recreate this dish at home.\u00a0 Although nothing is ever quite the same at home for several reasons.\u00a0 I don’t have a commercial kitchen in my house, nor do I have a sous chef to assist me with the preparation, and the big one, I’m not a qualified chef!\u00a0\u00a0However, I knew that starting with\u00a0the freshest, best quality\u00a0ingredients that I possibly could would go a long way to helping me create something memorable.\u00a0 So here is a rundown of what I used in my breakfast.\u00a0 The eggs were free range and came from a friends family, the ‘sausage’ came from our recent trip to the Venison Farm in Margaret River, the rocket was grown in our garden and I made the sourdough bread myself.\u00a0<\/p>\n

So here is what I made with these wonderful ingredients.<\/p>\n

‘sausage’ and scramble (recipe by Fiona at Food 4 Thought)
\nper person – serves 1\u00a0<\/span><\/p>\n

Ingredients
\n<\/span>60g (2ozs) venison chorizo (or any other<\/span> sausage you like)
\n2 slices sourdough bread
\n3\u00a0eggs\u00a0\u00a0
\n1\u00a0(scant) tablespoon thick (35%) cream<\/span>\u00a0\u00a0
\npinch sea salt\u00a0\u00a0\u00a0
\n1 teaspoon butter
\n<\/em>\u00bd\u00a0teaspoon olive oil
\n15g (0.5ozs) rocket\/baby<\/span> rocket leaves<\/p>\n

Preparation<\/span>
\n<\/em>Preheat\u00a0two medium frying pans over medium heat.\u00a0 Slice chorizo into thin slices on an angle.\u00a0 Place slices into a dry pan and cook until slightly crisp, turn and repeat on other side.\u00a0 Once cooked, remove from pan, drain on paper towel and keep warm.<\/p>\n

In the meantime, cook bread as desired.<\/p>\n

Place eggs into a large bowl and whisk to just break up the eggs and whites but not combine them completely.\u00a0 Add cream and salt then gently whisk to fold through the eggs.\u00a0 In\u00a0the second frying pan, add butter and oil\u00a0and allow to heat a little.\u00a0 Pour egg mixture in and leave if to set a little.\u00a0 When you can see it is just set on the bottom and the top is still liquid, drag a spatula or spoon from one side of the pan to the other, turning the eggs over as you do so.\u00a0 Continue this process until the eggs are cooked as you like them.*\u00a0<\/p>\n

Place the toast onto a serving plate, top with the eggs then the rocket and finish with slices of\u00a0chorizo.<\/p>\n

My tips\/alterations:<\/span>\u00a0\u00a0*I chose to use venison chorizo because I didn’t have any sausage.\u00a0 The venison is also lower in fat than other meats so this makes the breakfast slightly healthier.\u00a0 You can use whatever you prefer.\u00a0 *As you can see by the photos there is also a distinct lack of balsamic glaze.\u00a0 I did make it by reducing balsamic vinegar and a small amount of sugar but forgot to put it on the dish until we were halfway through eating it.\u00a0 When we did try it with the glaze we both agreed that because of the lack of the iron flavour\u00a0from the spinach to balance out the sweetness of the glaze\u00a0the dish was nicer without it.\u00a0 *You can bake the chorizo if you prefer by placing it on a lined oven tray and baking it in a 180\u00b0C (350\u00b0F\/Gas 4) oven for about 7 – 10 minutes.\u00a0 *I like my eggs to be light and fluffy, and the cream certainly assists\u00a0in making them that way.\u00a0\u00a0\u00a0I also like the yolks and whites\u00a0to be\u00a0a little separate\u00a0with a preference\u00a0for\u00a0my eggs\u00a0to be a little under cooked rather than over cooked.\u00a0 Remember, when you cook eggs they will continue to cook even after you have removed them from the heat and even from the pan.\u00a0 Overcooked\u00a0eggs equals rubbery scramble.\u00a0<\/p>\n

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ease: 7.5\/10.<\/strong>\u00a0\u00a0There is nothing too difficult about each element but getting the timing right can be challenging as can the eggs.\u00a0
\nprep time:<\/strong>\u00a010mins.\u00a0<\/strong>
\ncooking time: 10mins.<\/strong>
\ntotal: 20mins.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

taste: 8.5\/10.<\/strong>\u00a0\u00a0We both really enjoyed this, although I did over cook the chorizo a little.\u00a0 The lack of glaze didn’t affect the flavour and I probable did us a favour by forgetting to put it on.\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0\u00a0I already\u00a0have.\u00a0<\/strong>I make us a version of scrambled eggs most weekends.\u00a0\u00a0I think\u00a0I will try different sausages next time just for fun.<\/p>\n","protected":false},"excerpt":{"rendered":"

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Breakfast is one of my favourite meals and I love trying to cook different things at home as well as we when eat out. We don’t tend to eat out too often (because we think we eat well at home :)) but when we do it is often for breakfast. […]<\/p>\n","protected":false},"author":2,"featured_media":1742,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[87,58,50,35,45,59],"tags":[15,128,122,107,116,129],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1732"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1732"}],"version-history":[{"count":9,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1732\/revisions"}],"predecessor-version":[{"id":1749,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1732\/revisions\/1749"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1742"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1732"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}