“How do you like your eggs in the morning?” was one of the first questions Billy asked me. Clearly it wasn’t the very first thing he said to me otherwise I would have sent him packing with a tirade of four letter expletives ringing in his ear.
To clarify the situation, I had been invited to a New Year’s Eve party by a couple of friends. They had arranged for us to crash at their friend Billy’s house (who I had met briefly a few weeks previously and had apparently made quite an impression). Billy, in what I assume was an attempt to reinforce his status as a congenial host, had been telling me how he had stocked up on bacon, sausages and eggs so that he could provide his guests with a full English the following day. I had to burst his bubble by informing him that I was a vegetarian. I assume the “how do you like your eggs in the morning” question was blurted out in an attempt to save face. Unlike our friends I didn’t take this as a lewd proposal but more as an desperate attempt to impress. It must have worked because here we are some 14 years later with two children.
I do love eggs. Scrambled with smoked salmon is my preference but I’ll happily eat them boiled, poached or fried. Eggs are my go to breakfast when I’m super hungry or hungover. Unfortunately, as a vegan they are out of bounds. I also love yoghurt with granola and fresh fruit but with all dairy products outlawed this week this breakfast was also out of the question. So what could I eat?
Well, breakfast hasn’t been as troublesome as I thought it would be this week. My savoury fix has been half an avocado mashed with some lime or lemon juice and plenty of salt and pepper on sourdough toast. Today, being the weekend, I made Banana-Walnut-Waffles from the Veganomicon cookbook which were truly lovely, especially with some sliced strawberries and blueberries and a bit of maple syrup.
Porridge is always a great if you are planning to exercise. I made the dairy free recipe below a couple of times this week and can thoroughly recommend it.
Coconut Cinnamon Porridge with Star Anise Poached Pineapple
- ½ medium pineapple
- 1 tbsp agave nectar plus more to sweeten
- 2 tbsp water
- ½ star anise
- 60g porridge oats
- 50g creamed coconut, roughly chopped (Bart package their creamed coconut in handy 50g sachets)
- ½ tsp ground cinnamon
- 400ml water
- Remove the skin from pineapple and cut out the tough core. Roughly chop the flesh into segments.
- Put the pineapple into a saucepan with the agave nectar, water and star anise. Bring to the boil then gently simmer for 5 – 10 minutes until the fruit is tender but not mushy. Remove the star anise and transfer to a bowl while you make the porridge.
- Put the oats, creamed coconut, cinnamon and water into the saucepan (use the same one one you cooked the pineapple in). Bring to the boil then simmer for 4 – 5 minutes. Sweeten the porridge with a little agave nectar to taste. Serve the porridge with the poached pineapple spooned over the top.