On ANZAC day mornings, I always set the table as if we are in the 1940's, the war time of my grandmother. A full fry-up breakfast, a pot of tea, Anzac biscuits and a simple tea loaf.
Until the children were born, we always went to the dawn service. When we came home (often with friends and family) we were always very hungry. So large a breakfast soon became a tradition. Most of the time now we go instead to the street parade and mid-morning service (sometimes both). Yesterday the children marched with their school in a local parade, although if I can, I try to make it back to my home town for the service.
This year I cooked something different to the usual full English breakfast. A recipe I love to cook when the weather turns cool. I have no idea where this recipe came from, I have been cooking it for over 15 years.
I also served up poor soldiers cake (tea with hazels version) and the requirement of the day: Anzac biscuits.
Irish Country Breakfast
serves 4
• 1 tablespoon olive oil
• 2 bacon rashers (diced)
• 1 onion (finely diced)
• 4-6 potatoes (peeled, cooked and cubed)
• salt and black pepper
• 4 eggs
• 3 tablespoons grated cheddar cheese
* The original recipe used 6 potatoes, it's an Irish recipe after all, but I used only four when I cooked this yesterday. It's up to you, I might have used 6 if more people where sharing breakfast with us.
* In the past I have served this with tiny pork sausages, extra grilled rashers of bacon and tomato ketchup. It just depends how many people are coming for breakfast.
* After this picture was taken, I easily slid the potatoes and eggs onto a serving platter. I thought it would be better than damaging my new scanpan with the knife. It transferred to a serving plate easily.
