Eggs and Toast

January 31, 2015

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I’ve been craving simple things. With attention directed away from the kitchen more than usual, my oven and pots have had a bit of a rest. The weekend has seen us do a lot of batch cooking, making an overflowing serves of bolognaise with umpteen carrots and celery from Transition Farm. I’ll share our recipe soon. There’s been a few rounds of tuna casserole with spinach thrown in for vegetable measure and I’ll eat this as is, with a side of bread or salt and vinegar potatoes if I can be bothered. Sometimes I boil then grate potatoes, before tossing the starchy shred with capers and lemon juice and making a topping for the baked tuna casserole, creating a fish pie of sorts. Vegetable soup has been made and eaten over days, sometimes with noodles, tamari and sriracha, sometimes with bread and butter. I’ve enjoyed this way of cooking and eating, big batches and repitition.

Breakfasts and lunches have looked quite similar. Avocado on toast, even peanut butter, and yoghurt with granola has made a midday appearance more than once. But my favourite has been eggs and toast.

Eggs, boiled, and Dad’s sourdough bread, toasted, but butter. Sea salt, freshly cracked pepper and a sigh for simplicity.

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My egg boiling method

1. Place 2 room-temperature eggs in a saucepan and cover with cold water.
2. Bring to the boil.
3. When boiling, turn the heat off but leave it on the stove with the lid on for: 8 minutes for softer eggs, 10 minutes for medium eggs, 12 minutes for hard-boiled.
4. Drain the hot water and plunge into a cold water bath. Leave the eggs in the bath until cooled.
5. When cooled, peel, chop, season and devour.

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Heidi xo

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2 Comments

  • Reply A January 31, 2015 at 4:59 pm

    Hi Heidi,

    I would just like to say thank you for providing such a wholesome, balanced approach to food and healthy eating. I am a long time reader of your blog, and have always found it to be a refreshing change from the many ‘clean’ eating blogs out there. As a young, adult female with an eating disorder history and who still does not have a 100% healthy relationship food, I believe you are a great inspiration of what a true balanced lifestyle is, and you have often served as a role model to me. No cutting out of food groups such as dairy, meat, gluten, fats or grains. No restrictions on calories, and treats thrown in here and there. I feel as though ‘normal’ eating is not so clear cut these days – and your food philosophy is a great example for girls of my generation. Keep it up!

    Back on topic – this post inspired me to have boiled eggs on toast for lunch and they were delish!

    Looking forward to reading more,

    A.

  • Reply An Eggcelent weekend | The Healthy Vegemite March 4, 2015 at 6:41 am

    […] boiled egg makes the most perfect afternoon snack, it even comes in its own handy packaging. Heidi has written a wonderful blog on boiling the perfect […]

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