I wish it meant sleep ins and relaxing days off but for the parent/freelancer its actually kind stressful. The freelancers know what I mean because no working means no fun tickets, and the parents among you know that there is no such thing as a sleep in when you have children, and turning the clocks back to end daylight savings seems a cruel joke on Easter Sunday.
I saw many a Facebook feed saying their Easter egg hunt started at 5 am because excited children don’t give a shit about the clocks going back.
I was lucky, however, I forgot about the clocks and my tired babes slept in until 7.30 for the first time practically ever. By the time I realised the clocks had changed it was really still civilised’o’clock and we started the day on the right foot.
Not so if you ask my neighbours however. They are notoriously late sleepers and an almost 3 year old and an almost 5 year old on a 7am easter egg hunt are truly quite the alarm clock particularly when you throw in a chocolate overload and a sugar melt down by 8.45am. We rode the bikes to the park in full Evil Knievel mode and kicked a ball around to try to burn some of that fuel.
The Easter mega long weekend does have a few perks though.
Your buddies you’ve been meaning to catch up with for ages but the weekends just go too fast have an extra couple of days and you can have languorous long lunches, and the ‘weekend breakfast’ can be done 4 days in a row.
We eat a lot of eggs, and as you know I’m tres partial to a spot of smoked and cured pig, but sometimes you just need to mix up your breakfast repertoire.
I get tired of standard breakfast fare, and this little gem was born from that feeling when you wake up and you don’t fancy anything you usually eat.
The vibrant colours scream good health, and a lovely soft poached egg on top with its creamy yolk mixing in gives a great protein hit to keep you fuller for longer…..oh and bacon if you choose, because, bacon.
Yield : serves 4
What you will need :
- 1 cup frozen baby peas, cooked in boiling water for 5 minutes
- 1 ripe avocado
- lemon juice, to taste
- salt and pepper
- 4 eggs
- 60g fetta, I used goat’s fetta
- a sprinkle of fresh chopped mint
- toast, to serve. I used homemade GF sourdough
- lashings of tabasco to serve, optional
- bacon, optional
If you’re bacon-ing, whack that in first and pop your toast in the toaster.
I’ve never been much of an egg poacher but I’m loving it right now. It seems like a ball ache but once your technique is down its easy.
Place a saucepan with about 7cms water on the stove. Get it up to boiling. Add a splash of vinegar.
Using a spoon stir it around and around until you create a whirlpool, and then you crack your egg into egg. Cook for about 4 mins until the white is set and the yolk is runny.
Remove with a slotted spoon ensuring to drain well. Set to the side and repeat until you have the desired amount.
Place your peas and avocado in a bowl and mash them together with a fork. Add lemon juice to taste and season generously.
Spoon your smash onto your toast, place your egg on top, and spindle with fetta and mint. Season once more for luck.
Smother the lot with Tabasco.
There you have it, breakfast of champions.
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