Introducing a new section on the blog called – The New Domestic Originals. Here, we will have a collection of all things made & tested by us. Whether they are recipes, crafts, design… it’ll be a collection of all things we create to share with all of you.
For today’s first TND Original, I’m sharing our favourite weekend breakfast. We don’t have a name for it quite yet, we’ve just always called it the Best weekend breakfast. And, it really is, trust me! I’ve been making this for quite sometime now and it is always special every single time. I love our weekend breakfasts so I always make it a point to spend sometime making something special. With a little one in the house, everything still has to be done very fast so this makes for an excellent breakfast that doesn’t sacrifice taste at all.
Good quality bread (sourdough, french bread, or simply your homemade bread)
Italian Salami (my favourite is soppressata)
Basil or tarragon (I prefer basil)
Good quality hot paprika
Extra Virgin Olive Oil
Sea Salt (not table salt)
1. Toast your bread. I like mine super crispy. Then spread a good layer of avocado on the bread. Sprinkle the avocado with sea salt and layer with either basil or tarragon. Thinly slice your cherry tomatoes and lay them neatly on top of everything.
2. Heat up a small pan in the highest heat. Place your Italian salami on the pan and cook on each side until crispy like bacon. Grab another pan and fill half way with water. Pour a few drops of vinegar onto the water (this helps hold the eggs together while being pouched). Then crank up the heat until almost boiling. Once it’s almost boiling, put the heat down to medium then crack open your eggs and drop them in the hot water for pouching. I like my egg yolks runny so I only pouch for a few minutes and remove the eggs right away.
3. Once the eggs are done, scoop them up and place them on top of your layer of cherry tomatoes. Be careful as the eggs tend to be slippery. I like to put 2 eggs on one toast but this is up to you. Then sprinkle the top with paprika, fresh ground pepper, a tiny bit more sea salt & finish it up with a drizzle of extra virgin olive oil. If you’re feeling creative, decorate the top with either tarragon or basil.
Voila, you’ve got a fantastic weekend breakfast!