This is really easy to cook for breakfast, or lunch for that matter. In the morning, I whip up the ingredients, add them to a cast iron pan and put it under the grill on medium. By the time I’m out of the shower breakfast is ready. Pre light your grill before you start.
For one.
2 med eggs
Small handful spinach (adjust according to the size of your pan, mine is 20 cm diameter)
Two cherry bocconcini, sliced
Slice of American bacon, diced
Cream
Salt and pepper
Beat the cream, eggs and salt and pepper in a bowl while you are heating the cast iron pan on the stove. Once the pan is hot, add in the bacon and render til it starts to caramelise. Pour in the egg mixture. Artfully arrange the bocconcini and spinach leaves in the pan. Remove from heat.
Shove the pan (the egg should still be runny on top) under the grill, make sure it’s on medium (My grill is terrible – no degrees, just dots to show which side is hotter..) Then go get dressed or whatnot.
If you’ve never used your grill, maybe watch it the first time so that you get an idea of how long you can leave the omelette unsupervised. You don’t want it to burn!
You may need to blot off some water from the cheese, put it back under to go golden after you’ve done this, about another 30 seconds should do it. Leave to cool for a minute before turning out onto a plate. Leave it in the pan to serve if serving a guest, or you have cooked a large one to share.
Bacon and Spinach Omelette
The Best Motherf%$@ing Burger Ever
I made this a few years ago for a friend who came over to help me unpack my belongings after moving house. She sat there eating it, while swearing at me and gesticulating wildly. When she had finally swallowed enough of the burger for me to understand her ramblings it turned out she was telling me how much she hated me, because the burger was so fucking good, and she knew I would never make it again, so this was the only time she would eat it.
Well, I have made it a few more times, but yes she was right – I have never made it for her again. I like to deprive my friends of things they like. Probably for the rush of power it gives me.
To Serve Two:
2 x hamburger rolls (get the best you can afford, do not use those seasame seeded fluffy ones from the supermarket, I’ll kill you if I hear you did.
The Pattie:
250gm extra lean beef mince
1 tsp of thyme leaves, dry or fresh, chopped fine
1 garlic clove, smooshed
Salt and pepper
Homemade breadcrumbs (just cut up a slice of wholemeal bread, really finely)
A splash of olive oil
The Dressings:
2 slices of bread
Baby spinach leaves
Roma tomato, sliced
Roasted red capsicum
Brie or Camembert cheese
Bocconcini
Bacon (optional)
Fresh Onion (optional)
Wasabi mayonnaise (just mix your own to taste out of regular mayo and a spoonful of wasabi, don’t bother buying a whole thing of it)
BBQ sauce (I make my own, but that takes ages. I’ll post recipe here sometime. Maybe)
Method:
Mix all the pattie ingredients together with your hands, when well mixed, separate into 4 balls. Coat your hands in a bit of extra olive oil and form 4 patties. Make sure they are at room temperature, and grill or fry them till cooked to your liking. Add bacon to the pan if that floats your boat.
Just as you start the bacon, wet the bread rolls briefly under the tap and put them into a preheated oven for 10 mins, or until warm and crispy. I’m not a big believer in making note of cooking temps and times, I go by instinct… you know your oven.
Once the patties have been rested, the bacon is crispy and the rolls are hot, you can assemble the burger. Please do so in this exact order, otherwise it doesn’t taste right for some reason
From the bottom bun, stacking each subsequent ingredient on top of the previous:
Pattie, BBQ sauce, bocconcini, capsicum, spinach, slice of bread, BBQ sauce, pattie, brie or camembert, tomato, bacon, onion, spinach
Spread some wasabi mayo on the bun lid, close and eat.
Yes – burger purists will tell you that this is too complicated and too ingredient-y to be good, but I dare you to make it and then comment.
