Saturday morning in my parents house involved cleaning, cleaning and more cleaning. Before leaving civil service employment, my mum was an English teacher at a government owned all boys secondary school in the inner city suburbs. So, being tough came with the job and she passed on some of that stern discipline to her children. Being the mother of three children, the first two being girls you can imagine how much home making skills was drilled into us as girls. It has paid off today because we have been able to extend that discipline to our personal lives and careers and we are both grown women any mother will be proud of, if I may say so myself. Lol. My friends know me as one tough cookie and I am not ashamed of it. I was raised by one helluva Momma and she took no nonsense from anybody.
I know a lot of us can relate to this because being the child of an Nigerian mother is an experience on its own. Wherever in the world you were born, if you had a Black Mama, you know what’s up. Our mothers are not just known for the discipline, discipline, discipline but they can also coooooooooook. We all must have flashbacks of hot steaming delicious dishes with heavenly aromas that were a huge part of our childhood. Till date, sometimes I get flashbacks or I smell something that just takes me back to mummy’s kitchen. I’m sure we must all replicate some of mummy’s dishes in our homes. I always look forward to going home every year, just so that I can be spoilt a little bit by mummy’s cooking. The novelty of me being a visitor wears off after the first few days and it is back to the me cooking again. Her reasons are, you know you haven’t been home in months, come on, you haven’t been cooking for Daddy and I in all that time, so it is only your friends and Bros that will be enjoying the culinary skills that I taught you, right? You are Deputy Mummy, so go ahead and cook for us please while you are still here. Lol……….
If you grew up lying in on Saturday mornings, I really, really, really envy you. After all that house work which she always made you start as soon as she was awake, she made it worth your while with an amazing breakfast. Saturday morning breakfast was one of her specialties. I remember flat, crispy at the edges pancakes, smoked sausages, bacon fried with onions, oats cooked with milk, sugar and vanilla, omelettes cooked in a spicy tomato sauce, baked beans, fried eggs, toast bread, hot chocolate, tapioca, meat pies, puff puff, different kinds. It was a feast on its own, after which we were all zonked out on the sofa while watching TV. Saturday mornings was good family time and I hope to continue this tradition when I have my own family. Future children BEWARE, you are going to clean every weekend like the Queen is coming visiting. It didn’t kill me, so no excuses, not a single peep out of you. Lol…
So, now I am going to share with you Mummy’s Omelette recipe and I will be serving it with slices of lightly grilled Baguette.
You will need
2 sticks of Spring Onions – salad onions/scallions
1 small Red Onion
1 – 2 pieces of Ata Rodo – scotch bonnet/habanero pepper (I used the yellow variety for colour)
2 – 3 firm Tomatoes
Seasoning cube – Knorr Chicken cubes preferred
Bread – baguette, sliced bread or Agege Bread
1. Chop all the ingredients and sauté in a hot frying pan coated with 2 tablespoons of Olive oil
2. Let this fry for 2 – 3 minutes until the ingredients soften and the onions become translucent, then salt and add half of one seasoning cube. Dooney’s Kitchen Tip: As I have mentioned many times, I prefer to salt and season after the cooking process, so as not to interfere with the natural flavours.
3. Break 4 eggs into a bowl and beat fervently until the yolk combines with the whites and then beat some more to incorporate air into the eggs. Dooney’s Kitchen Tip: if you want light fluffy eggs you need to whip enough air into the eggs. You should also beat eggs at room temperature and not straight from the fridge. Once you’ve created some volume, then salt and season with the other half of the Knorr Chicken cube and pour into the pan.
4. Let this sit on the heat till bubbles begin to form all over the pan
Now, it becomes personal preference at this point. Do you let it cook as it is undisturbed and flip it like a pancake or do you scramble it? Personally, I have always, always preferred my eggs scrambled, so choose which ever method you like
5. Whilst tilting the pan with one hand and moving the eggs around, with the other hand use a cooking spoon to scramble the eggs and pull it to the center of the pan and let it cook for another minute or two.
Dooney’s Kitchen Tip: the thing with frying eggs is this. If you are not going to use milk, it dries out very fast and you don’t want that. So, as soon as you scramble it, watch it closely. It should still be gooey by the time you take it off the heat. Mummy’s eggs always glistened and were juicy and soft. She usually added a knob of butter or margarine at this stage
6. Slice the baguettes at a perpendicular angle, place your grill pan on the cooker and pour a teaspoon of olive oil in it. Peel a clove of garlic and rub on the surface of the bread and with your fingers, rub on a little Olive oil and place in the hot grill pan. Let this grill for 1 – 2 minutes on each side until the edges have browned
Dooney’s Kitchen Tip: if you don’t have a grill pan, simply use place the bread on the oven rack and turn the oven settings to grill.
……….and there you have it
This is really delicious, taste wise and aroma. The combination of the pepper, spring onions, red onions, curry powder is just wonderful. This blog was created so that you my readers can make food fresh and exciting in your homes. I hope I am on the road to achieving that. Saturday is just a few days away, so if breakfast has been boring up to this point, I hope it will all change now and you will treat your family to eggs oh so delicious. You can serve with boiled or Fried Yam, Plantains, Sweet Potatoes, Cocoyam or even plain boiled rice topped with a little stew.