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.
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”
12 Cherry tomatoes, halved
2 tbsp of spring onions, chopped
4 tbsp Grated cheddar
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:
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.