The Breakfast Club

This is a post about breakfasts (there’s no club, unless my kids growling at each other across the 8am table counts, but the film is one of my all-time favourites so I went with it)

If you’re a working mum, and/ or you have children at school, doing anything more exciting than  bowl of cereal during the week is hard – at least, that’s how it is in our house. Here, one child is usually too tired to speak, one is late coming down, and one can’t make up his mind about what he wants until it’s time to get in the car.

Two years ago, when I first started working from home one day a week, I looked forward to breakfast with the kids – one of the great perks of dropping the commute. But after a few weeks, I realised that it wasn’t going to live up to the sunlit, tousle-haired, pancakes-on-ginham-tablecloth image in my head. I blame TV. People are never rushed during breakfasts on TV.

Anyway, while weekends are a chance to indulge in proper brunches like these blueberry pancakes or these egg and bacon muffins, weekday breakfast-time remains a soggy, cereal-filled non-event.

I also drive the kids demented by making them have a “healthy breakfast” (porridge, Readybrek or Weetabix) before they have what they really want (Corn Flakes or Rice Krispies.) Many an argument is had over exactly how much porridge has been eaten and whether or not it meets the healthy breakfast threshold, followed by debates over the size of the subsequent bowl of Corn Flakes.

I’m determined to improve on this and achieve my American-breakfast dream, so when I saw this linky on Simply Homemade Blog I got very excited. A whole heap of real breakfast ideas, made by real people, tried and tested by their smallies. Breakfast gold.

Technically, to join the linky, I need to blog a breakfast. So here’s one really easy one that I do at the weekend, but which could be adapted for mid-week too, with a few short-cuts:

Ingredients for what we call “The Bacon and Egg Thingy”

8 Eggs

6 Rashers

12 Cherry tomatoes, halved

2 tbsp of spring onions, chopped

4 tbsp Grated cheddar

Soda bread

Making breakfast - office mum

Method:

Fry the bacon, then cut into small pieces (and try not to eat too much of it) and put back in the pan.

Add the cherry tomatoes, and cook for a couple of minutes.

Beat the eggs, then mix in the grated cheese and spring onions.

Tip the egg mixture into the pan and scramble.

Serve on soda bread (or English muffins or toasted bagels).

You could make this with Parma ham instead of bacon to speed it up, and if you make the egg mixture the night before, this could be done on a weekday morning.

And again, with nothing to do with anything, but in case you love it as much as I do, here’s the ending of The Breakfast Club:

Sob 

To see a whole range of breakfast ideas, check out Simply Homemade Blog and all the others who have joined the linky with much more exciting breakfasts than my glorified scrambled omelette.

simply homemade better breakfasts office mum

 

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7 thoughts on “The Breakfast Club”

    1. I think eggs and bacon in any shape or form is just the business – you really can’t go wrong. I’m so happy you’ve blogged your granola now – it’s a huge hit in this house every time we do it!

    1. Confession: we mostly don’t have spring onions in the house and make it without it, and my kids complain on the rare occasions that I throw the onions in 🙂
      Great linky!

  1. There are English muffins in Ireland now? And they’re called English Muffins? I thought they were purely an American invention and they’d be called crumpets or something at home. Sigh.

    This breakfast sounds lovely but is much too healthy for my house. I can’t function till I’ve had my bowl of cereal.
    Maud recently posted…CamouflageMy Profile

    1. Oh yes, we’re very fancy now, English muffins and bagels and…um…hot cross buns. You know?
      Seriously. America does breakfast better than anywhere else. I still crave American breakfasts, nine years since I last had one. The rest of us are in the ha’penny place.

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