Thursday, April 26, 2012

ANZAC day breakfast

On ANZAC day mornings, I always set the table as if we are in the 1940's, the war time of my grandmother. A full fry-up breakfast, a pot of tea, Anzac biscuits and a simple tea loaf.

Until the children were born, we always went to the dawn service. When we came home (often with friends and family) we were always very hungry. So large a breakfast soon became a tradition. Most of the time now we go instead to the street parade and mid-morning service (sometimes both). Yesterday the children marched with their school in a local parade, although if I can, I try to make it back to my home town for the service.

This year I cooked something different to the usual full English breakfast. A recipe I love to cook when the weather turns cool. I have no idea where this recipe came from, I have been cooking it for over 15 years.

I also served up poor soldiers cake (tea with hazels version) and the requirement of the day: Anzac biscuits.

Irish Country Breakfast

serves 4

• 1 tablespoon olive oil
• 2 bacon rashers (diced)
• 1 onion (finely diced)
• 4-6 potatoes (peeled, cooked and cubed)
• salt and black pepper
• 4 eggs
• 3 tablespoons grated cheddar cheese

In a large frying pan, heat the oil and sauté the bacon and onion until soft. Once cooked, remove with a slotted spoon and set aside and keep warm. Add the potatoes to the pan and season to taste and cook until lightly browned. Make 4 dents in the potatoes and crack an egg into each one. Cover and cook until the eggs they are cooked to how you like them. Sprinkle over the bacon, onion and cheese. Replace the lid and heat through until the cheese has melted. Sprinkle with salt and pepper and serve immediately.

* The original recipe used 6 potatoes, it's an Irish recipe after all, but I used only four when I cooked this yesterday. It's up to you, I might have used 6 if more people where sharing breakfast with us.

* In the past I have served this with tiny pork sausages, extra grilled rashers of bacon and tomato ketchup. It just depends how many people are coming for breakfast.

* After this picture was taken, I easily slid the potatoes and eggs onto a serving platter. I thought it would be better than damaging my new scanpan with the knife. It transferred to a serving plate easily.


  1. What a great tradidtion and a delish looking breakfast. Just a quick bit of info from someone who used to sell a lot of scanpan products: Do not use oil oin in them if you can help it, the low burn temp means they build up a residue and make the pan sticky. Also no spray on oil either unless it is from a bottle you have to top up and pump your self to make it spray, and try not to over heat the pan. These may be things that you know but I know what a financial investment they are so better that you know.

    1. Thanks heaps for the scanpan info. I know a few people who have wreaked their scanpans exactly this way. One friend by heating it to too hot with oil in it and another by using spray oil. Actually I’ve had the pan since Christmas but only recently started using it. I was too scared the same might happen to me. I usually bring the pan to the heat I need and then add a little bit of oil, less then I would usually use, but some things just need oil I think. So far so good – touch wood!

  2. Oh my mother told me all of that too, I of course, ignored her...I have no scan pan anymore....You are so right Fiona! :)
    Breaky looks delish Mrs Moo....perfect for this cooler weather we are starting to get now.


Thanks for stopping by. I'd love to hear what's happening in your kitchen. If you've tried one of my recipes, I'd like to know what you thought? Do you have some advice to make it better? Did you find a mistake? Perhaps it is a new favourite in your home?

Related Posts Plugin for WordPress, Blogger...