The weekend is here again – yippee!!!! Chef Gerald loves weekends for many reasons: we’ve already talked about his love for sleeping in. Once awake though, he’s got plenty to look forward to: firstly, the weekend is that magical time when Jerry’s favourite place in the whole house, The Fridge, magically gets replenished. Indeed, after a couple of days when stock levels are disturbingly low and a poor baby birdie’s heart sinks whenever the fridge door opens only to reveal several bare patches on the shelves,
Secondly, weekends are busy times for Chef Gerald: my weekly bath takes place on Saturday afternoon, there are lots of games of Step-Up to be played with Mummy and Daddy, lots of cuddles and reminding everyone that nothing could be more exciting than entertaining your baby birdie. The latter part can sometimes take quite a while to demonstrate, as humans can be rather stubborn creatures and very keen to pursue various futile activities that can get rather boring after the first 20 seconds, such as reading the newspaper, watching TV or, worst of all, using a device called a Bitey-Pad. For those of you unfamiliar with the term, a Bitey-Pad is a strange-looking piece of equipment, capable of making even the best behaved birdie lose their temper. The trouble with the Bitey-Pad is that it needs to be held with one or even two hands – which, of course, means that said hands aren’t available to play Step-Up. Even worse still, Mummy and Daddy actually watch whatever is happening on the screen. Why would anyone even contemplate playing with anything other than their baby birdie is beyond me, but it’s taking an awfully long time to prove this point to Mummy and Daddy. And that’s when I start biting the… Bitey-Pad (hence the name)….
As you can see, weekends at Bistro Gerard are very energetic, and we all need a hearty breakfast to get us started and help sustain our energy levels for all the fun ahead of us. We like experimenting with different types of breakfast foods, but this one is Daddy’s favourite and always the go-to option when we haven’t come up with anything new.
Tomato and Feta Scrambled Eggs
2 tbsp olive oil
4 eggs, lightly beaten
4 slices pancetta, grilled and roughly chopped
75g feta, diced into 0.5cm cubes
500g vine ripened cherry or mini roma tomatoes
1 red capsicum, diced (optional)
Pinch dried oregano (optional)
Heat olive oil in a frying pan. Wash and halve the tomatoes, then add them to the hot pan. Cook on high heat for the first two minutes, then reduce the heat to moderate and cook for a further 5 minutes or so. When the tomatoes have started softening, crush them with a wooden spoon or spatula, in order to release the liquid. Continue cooking until most of the liquid has evaporated and the contents of the pan resembles the consistency of tomato puree. It is important to reduce as much of the liquid as possible, otherwise you will end up with a watery scramble. Add the capsicum and feta – depending on the type you are using, the feta may completely melt or partly maintain its shape. Ensure it is evenly distributed across the surface of the pan. Add the chopped grilled pancetta and sprinkle some dried oregano, if using. Pour in the lightly beaten eggs, stirring gently to ensure that all ingredients are mixed. Continue to stir gently to ensure mixture does not stick, and cook for approximately 5 – 7 minutes. You will know when it’s done because there will be no more strands of egg white looking undercooked. Serve with toast or fresh crusty bread. Serves 2