Nikas Culinaria

My Sunday mornings are groggy things and the thought of whipping up a proper plate of breakfast is both inviting and intimidating, at the same confusing time. Last weekend I spent all Sunday morning doing a proper English fry-up, even with homemade hash browns instead of fries or toast (yeah, I know the hash browns are American but I had extra boiled potatoes on hand). I was cooking until noon, and then it was brunch after all.

Today, the egg calls but I am feeling the need for something more cumulus, ethereal. Its looking like a “separate the whites from the yolks” sort of morning. The question is, should I make breakfast souffles or omelets sprinkled with left over pork or fluffy French toasts, the choice will depend on the state of my bread!