Introduction: Emergency Breakfast-cake (savoury or Sweet)
Oh no, there's no milk left for my cereal! No problem - begin emergency breakfast cake procedures.
I have been developing this super simple, versatile little beast for many years now (well, since I left home and started tinkering with food stuffs in a way that was 'misunderstood' at my parents abode). The main ingredient of the breakfast cake (BC) in this particular example is muesli, but I have had good success with a number of other cereals.
Primarily I use the BC at times when I feel like cereal but have no milk, but I have also enjoyed it on many different occasion. The first time I made it for my partner she was very sceptical, but she soon came round, once she had seen the benefits. Namely, the BC is a food on the edge; skating between savoury and sweet - it and could go either way, depending on your choices of accompaniments. To make the 'base model' is very simple and quick, and does not require many ingredients.
Step 1: What You Need
- Frying pan (any size will work)
- Bowl or jug to mix it
- Fork, spoon, or other, for mixing
- 1 Egg
- Another egg (2 in total - now that's luxury)
- A sprinkle of herbs de provence
- A few slices of cheddar cheese
- Several cloves of garlic.
- A selection of condiments
Extra ingredients I have used in the past with good results:
- Sliced tomato, fresh basil and mozzarella;
- Broccoli and mushroom;
- Peanut butter, tomato and spinach;
- For a sweet one mixing in chopped apple, banana or other fruit works well;
- Crushed cashew nuts and cinnamon;
- Milk - for a delightful creamy breakfast cake;
- dessicated coconut flakes, ground almonds and fresh ginger pieces;
Step 2: Gather and Mix
Find a suitable mixing vessel, and put in an appropriate amount of muesli (how hungry are you?). A normal breakfast bowl's worth is a good starting point.
Now put in the eggs (exclude the shells, they don't taste good), and some water, any extra ingredients and mix it up a bit with a fork.
Step 3: Into the Pan!
Put a pan on medium heat with a little oil (cooking oil that is). Pour/spoon in your BC mix. Now is the time to add any 'on top extras'.
I like to put cheese on top. When placed on top, cheese serves a double function: firstly, it is predictably scrumptious and yummy, and secondly, it acts as an indicator - it tells you how cooked the main body of the BC is inside. Of course, for the indicator to be effective, one must learn to 'read the cheese'. If you look through the photo descriptions below you can be well on your way to accurate cheese reading.
Step 4: Grill (Optional)
This step is optional. I like my BC fast, so I cook it from both sides (top and bottom). Just cooking it on the hob is fine - but you will need to turn the heat down slightly so that it doesn't burn on the bottom and has time to cook through - a lid is particularly important if you do it this way.
If you have cheese on yours, it is easy, just read the cheese. If not poke it a little, when it is just starting to firm up a bit you are good to go with the grill.
If you have cheese on top, you know it is time for a quick grilling when it is just starting to melt.
Step 5: Final Prep Work
When you are happy with it (I like it when it just starts to brown on top), take it off the heat, and plop it out onto a plate. Divide accordingly amongst assembled eaters. In this instance I have it all to myself (insert evil laugh here), as I am alone (laugh trailing into bark expressing bittersweet madness tinged longing for absent BC eating partner), but divide it in two anyway, to create a 'condiment gully'.
Step 6: Devour (savouring Each Bite)
Like only you know how to you paradoxical human!
Step 7: Breakfast Cakes Around the World
People are making these things! And eating them too! Which is great. Send me pictures and a short description to add to the collection.
The idea is that it would be nice to have a little library of possible breakfast cake inspirations here.