Breakfast In Bed Or Bust?

by Therese De Grace
Is there anything more romantic than breakfast in bed?  Ooooh the nostalgic smell of Smokey bacon, eggs snapping as they hit the pan and the soft orchestral clatter from the kitchen: Take me out, get me loaded, do me all night long,  make me a greasy breakfast and repeat……I will be your bitch forever. 

I‘ll be honest with you, I would be more likely to be struck by lightening standing in the middle of Queen Street naked holding  a Hello Kitty umbrella than be served breakfast in bed.   Unlike my partner I love the morning, a new opportunity, a fresh day, so preparing a meal to be devoured by my “day sleeper” is as much a treat for her as it is for me, besides there is always the hope of “repeat” wink wink. 

Now, the whole part about soft clatter is a lie.  As a self proclaimed klutz I usually trip over the dog, swear at the cats, drop pots on the floor and if I make it up the stairs without dropping anything there is the question of when I will drip some sort of salsa or hollandaise on the bed.  Thank-fully I have found a non-coffee drinker who’s appetite helps her overlook and love my utter dorkness, the fact that I can cook a pretty kick ass breakfast doesn’t hurt……….isn‘t love Grande. 

Poached Eggs, Silky Canadian Cheese Sauce and Cajun Home Fries

*I decide on making breakfast the night before so chop a little bit extra of this and that while you are making dinner, cook off your potatoes and store your prep the night before.  Breakfast will be ready in a snap, Cumbrae Meats has the best ever chicken sausage that is an excellent addition to this dish* 

You will require the following ingredients:

For the Eggs and Sauce:

5 whole large eggs
1 teaspoon of white wine vinegar
250 grams of Upper Canada Gold Cheese, remove the rind
½ a cup of 10% cream
1 finely minced shallot or a quarter white onion
1 teaspoon of Dijon mustard
1 teaspoon of butter
2 ounces of white wine
1 teaspoon of white flour
A pinch of cayenne pepper 1 teaspoon of fresh chopped dill 

For the Potatoes:

1 tablespoon of olive oil
1 small sweet potato cut into 1 inch squares and cooked
1 small white potato (I like Yukon Gold) cut into 1 inch squares and cooked
Half a pepper cut into strips
½ a cup of chopped button mushrooms
1 small white onion chopped
1 clove of crushed garlic
1 teaspoon of Cajun spice
Juice of 2 limes
1 teaspoon of hot sauce
½ a teaspoon of cumin
1/3 of a cup of water 

Method

Fill a sauce pot with 1 and a half liters of water along with your vinegar and bring it to a boil. 

In a sauce pan Melt butter, add flour and cook for a few minutes over medium heat until the mixture lightly bubbles and add your wine whisking out any flour lumps.  After the wine has dissolved add remaining ingredients ending with the cheese stirring constantly.  When sauce has melted together it is ready.  Cover it and set it off to the side. 

In a Fry pan sauté off your onions and garlic, add your spices and allow to cook out for a few minutes moving around your onions and garlic constantly.  Your pan will seem dry and at this point add peppers; mushrooms lime juice, hot sauce and potatoes.  Toss for a minute and add potatoes and water, allow everything to cook together for about 3 minutes and adjust with salt. 

Drop your eggs in your boiling water, cook to taste.  Using a pasta bowl or lipped plate spoon out your potato mixture.  Top with your perfect eggs and smoother in sauce. 

Chef’s Tip 

Mimosa’s make everything better, try blood orange juice and prosecco for a perfect Mimosa!