Breakfast for dinner-Eggvocados

Sometimes we just feel like breakfast for dinner and mostly the feeling hits on a Monday night.

I found the eggvocado idea on the lovely blog of young Samantha of http://sometimesamanthawrites.wordpress.com where she posted the recipe.

I sprinkled the eggs with chili flakes and served it with crispy oven baked prosciutto, juicy oven roasted tomato and topped the eggvocado with persimmon pate.Make sure that enough avo flesh is scooped out to allow for the whole egg to fill the hole and not spill over or use your egg skills to separate a bit of the white before you fill the hole ( true to form I had to create an unholy mess before I started concentrating on my egg skills….). Scoop out close to the skin at the bottom and lightly press to form a flat surface for the avo not to tilt and spill the egg (and in the process bugger up your newly found egg skills). Bake in a warm oven. I will for sure have this for breakfast too!

Caramelized beetroot and blue cheese tartlets

I saw the nice soft blue cheese that I bought last week in my fridge and I immediately thought “beetroot”! Still don’t know why, but I no longer question how my brain works.

I have a lovely citrus balsamic reduction and I drizzled that and olive oil over cleaned baby beetroot and added salt and black pepper to taste. Bake at 180 C until caramelized.

I blind baked rolled out puff pastry in tartlet shells until half baked (in the same oven as the beetroot at 180 C).

At the same time I roasted sliced tomatoes drizzled with balsamic vinegar and olive oil and seasoned to taste (busy oven!)

Cool down the roasted ingredients and fill the tartlets ready for the second bake, just before you and/or your guests are ready to eat.

The softest of blue cheese that did not end up in my mouth landed in the tartlets. The roasted tomatoes easily scoops out and the skin must be left behind.

You will need your own quantities of:

baby beets

balsamic reduction

olive oil

puff pastry

soft blue cheese

tomatoes

salt&pepper

garnish of your choice ( I added preserved quince)

I love me a good design

 I am very much a vintage market person and collect a hotch-potch of Victorian, Art Nouveau, Art Deco, 50 ‘s and 60’s porcelain, ceramics, silver, glass and whatever is pretty for that matter! I use all of my finds otherwise what is the point?

Every now and then a modern design catches my eye as recently happened when seeing a display and meeting young Aaron Kearney of Aaron Kearney Design. It is just so pretty and the lovely, clever and clean lines of his plates make music to my eyes.

He said that the flat rim of the plate was “born” from his frustration of not having a rim on a plate to push that last fork of food against and to get the last morsel from the plate. His design then evolved into a whole collection of these beautiful shapes. I tried and tested and approved!

The flat rim is perfect to catch the last sauce, the last fork of food or to use as a serving ‘handle” but most of all the design can just sit there and be a pretty plate. High quality stuff and it comes in a variety of colours and sizes. Well done Aaron and I can not wait to see where you take this and what you think of next.

Visit http://www.aaronkearneydesign.com

Views are my own and I purchased the plates for own use (very happy own use at that!).