Bill Granger is the absolute king of the Aussie Brekkie, someone who’s books I have a kleptomaniac compulsion for. The original Bills is a tiny corner cafe in Darlinghurst Sydney. The perfect neighbourhood hang out with a few seats a large communal table to kick back at read the weekend papers and tuck into a full Aussie.
When I first opened all those years a go I thought I’d put one of Bill’s breakfasts on my menu with a breakfast BLT. Two thick slices of griddled sourdough sandwiching rocket, grilled bacon, avocado and a spicy tomato relish. Delicious I thought. Unfortunately no one else did, the avocado special sat on the menu, unordered & badly spelt until I admitted defeat & replaced it with a less exotic stacked English muffin.
However after Nigella cooked up a storm by starting her new series ‘Simply Nigella’ with a recipe for avocado on toast I thought I’d give the alligator pear another try. Now it’s one of out most popular midweek orders, served smashed on toasted rye bread with a squeeze of lemon a sprinkle of chilli flakes and topped with two poached eggs.
When the weekend allows a little more time – but not enough to fly to Sydney – why not start your day with an Aussie Brekkie.
Cut a thick slice of sourdough bread and 3 thick slices of halloumi. Heat a thick based pan with a little olive oil. Griddle the bread and the halloumi until golden then put to one side. Add a handful of sliced chestnut mushrooms and baby plum tomatoes, saute until the mushrooms are softened & the tomatoes have started to blister. Finish with chopped parsley & cracked black pepper. Slice an avocado & toss in a little lemon juice and a pinch of chilli flakes. Cook two eggs – any style. Then plate up.
Sourdough topped with avocado. Next to it the mushroom & tomato with halloumi perched on top. Then your eggs on the side. And as it’s the weekend why not pour yourself a bucks fizz.