Eggs and Toast
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 repetition.
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.
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: 6 minutes for softer eggs, 8 minutes for medium eggs, 10 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.