cooking Mini Breakfast
May 11, 2012
This idea came to me at a hotel breakfast buffet. What do I have… cereal, fruit, pastries, toast, a full English, a muffin? Stop! Too much choice, not enough stomach capacity. I always leave the hotel with a groaning stomach, feeling I had to eat everything.
Then it came to me, if only everything was mini! So why not make a mini one? Think about it;
- A baby sausage
- A button mushroom
- A piece of pancetta
- A cherry tomato
- A few beans
- A quails egg
- A mini piece of toast
The trick is to get everything cooked in order, so you’re not panicking about the quail eggs over frying and your mini toast going black. Here’s a list of what you should do in order;
- Put your baby sausages in the oven. These take about 10-15 mins.
- Put your button mushrooms in a small pan with a little butter, garlic, salt.
- Get your pancetta under the grill, and the toast and tomato at the same time.
- Your beans can go in a small pan now too.
- Your quails egg is the last thing to be done, as this takes a matter of seconds. Cut your egg open with a cerated knife, GENTLY. Crack it in to a small ramekin, carefully, not breaking the yolk. Heat a fair bit of oil in the smallest frying pan you own, and gently put the egg in. Keep the heat fairly low, you don’t want bubbles. And your egg should take, 15 seconds, max. Carefully arrange it on your plated breakfast, and garnish with a chive.
I’d make this for someone special, maybe on their birthday, followed by mini croissants, a baby fruit plate, a tiny bowl of ganola, and a cup of tea in an espresso cup!
Hmmm, I wonder what else could be mini-fied…