Mornings are not really my favourite time of the day.
The only reason I look forward to mornings, sometimes, is breakfast.
It takes me a good hour or so before am fully awake. Now this means by the time I have to make breakfast am either still half awake or in the process thereof.
I often have to come up with ways to deliver healthy, uncomplicated and quick meals at breakfast.
As a journalist, my job revolves around deadlines. I always work out my schedule to allow me to meet sources and contacts earlier in the day and leave the writing for the afternoon which is when I flow better. Could also be something in the pressure? Maybe.
LOL even my blog posts go up just before midnight.
I was on a tight schedule for the past four weekends. With back-to-back events to cater for and a Sunday School outing I hardly had time to can make big meals for the men in my house.
Despite these, I wanted to make sure my husband and two-year-old son were fed before I left home :-).
In comes the “open sandwich”.
Born somewhere between the madness of menu creation and cooking, this allowed me to offer my family a warm hearty breakfast which was ready in under 10 minutes.
For this recipe I only needed
- Some free range eggs
- Good quality bread [which I toasted]
- Baked beans
- Hickory ham
The recipe will follow soon in the My Everyday Kitchen section.