Breakfast Treats

The early bird gets a hearty breakfast.

Often on Saturday and Sunday mornings hubby and I will laze around in bed till it has healthily passed 10 in the morning. Then we roll out of bed and climb into his nifty Alfa to head off for a late breakfast. And we regularly haunt four places for breakfast.

And we find that Cafe Beviamo and Toby's Estate do great granolas, while Laurent Bernard the Chocolatier dishes out a banana and blueberry crepe that is to die for. His eggs benedict are also superb, although Brunetti comes in a very close second in this department.

But once ever so often we do our own cooked breakfast. And we can whip up an absolutely mouth watering French toast, using Gardenier banana and walnut loaf as the differentiating factor. Baking the pan fried concoction is the second difference. The last is in coating the toast in maple syrup and a generous dusting of icing sugar.

Alternatively, we will whip up some scrambled eggs. My hubby's recipe has his own signature twists. He adds a generous amount of freshly squeezed orange juice to make the eggs cook even runnier. And just as the eggs are done, he liberally laces his eggs with slices of Norwegian smoked salmon.

Or I would whip up a mean omelette that's filled with snow peas, grated mature cheddar, and crispy bacon bits. The secret in my arson of cooking tricks is to add good old trusty salt to my beaten egg mixture before I pour that into the frying pan.

And if we're into appeasing our sweet tooth, there's an egg custard recipe I learned from my mum that I can whip up. Into the beaten eggs we add heaps full of Milo and an equally generous spoons full of condensed milk. And out of the steamer is a custard that's as smooth to the palate as it is to the eyes.