I can’t believe I’ve gone over a month without bringing up the one thing that makes MA-MA less than perfect: her oh-so-strong hatred of the tasty onion.
To MA-MA, this is a perfectly reasonable preference of which she is never, contrary to popular opinion, going to grow out of. To everyone else, especially her parents and Dadada, it’s an intensely annoying part of her personality that has caused them no end of hassle. Clearly, Grammy never dared include the dreaded onion in her home-cooked meals, and she and Grandpa still get a strange thrill from the smell of fried onion today. MA-MA will meticulously pick out tiny bits of onion from expensive restaurant meals, a habit (skill?) that her ex-boyfriend found so irritating that he’d often leave the room while they were eating so he didn’t have to see her sorting her dinner into oniony and not oniony sections.
MA-MA maintains that surely it is not essential that onions are the base of EVERY sauce? Surely people will one day understand that when she says ‘without onions’ she also means red onions, spring onions and those gross little chives that people insist on sprinkling over an otherwise scrummy eggs benedict? Surely Dadada can understand that once a chopping board as been used for an onion it is officially contaminated and needs to be thoroughly sanitised?
MA-MA does understand that she is perhaps a little unusual, and is trying to make up for years of inconvenience by not raising another generation of fussy weirdos. She’s on a crusade to sneak onions in wherever she can, and so, this week’s Friday Breakfast Challenge was no exception.
As a reminder, I am VERY hungry in the morning and breakfast needs to be snappy. We’re therefore trying out some recipes that are quick to prepare and tasty, and this week it’s “shake-it-up scrambled eggs”, from the egg-cellent Ella’s Kitchen Purple Book. Just like last week, I timed MA-MA and gave my expert conculsion at the end.
It’s 7.24am – cook, MA-MA, cook!
Heat a knob of unsalted butter in a small saucepan over a medium heat.
Cook four cherry tomatoes (chopped roughly, no need to skin or deseed), 1 spring onion and 2 tablespoons of canned sweetcorn for five minutes until nice and soft.
Add a large pinch of turmeric (the ultimate superfood, and such a snazzy colour).
Beat together 2 eggs and 2 tablespoons of whole milk.
Add to the pan and stir continuously over a low eat for a couple of minutes until the eggs are cooked through.
Voila, 11 minutes later and you’re all done.
Did I complain for the whole 11 minutes it was being made? Yes. Was it worth it? YES! I LOVED this brekka! The crunch of the sweetcorn and the onion juxtaposed with the creaminess of the egg was genius. The tomato, so often despised by my toddler pals for is icky texture, blended in like a dream. The turmeric gave it all such a cool orange glow.
MA-MA left out the pitta bread recommended by Miss Ella, because bread on the plate, like chips, means that nothing else will get eaten. I ate at least half of the eggs, and the remainder is tucked away in the fridge ready for tomorrow morning.
I’m getting a tad bored of MA-MA thinking I can’t feed myself, so this week we’re on the hunt for some finger foods. Drop my PA a line if you have any ideas 😘.