Minimum effort - maximum taste breakfast

I've always preferred a simple breakfast! As simple as bread and butter with a glass of milk will do me just fine (more then one bread though). That said, I'll venture in to more of other simple breakfast options as well as some more 'almost fancy' options.

What I want to share with you today is not a fancy option but merely a simple breakfast. Nothing about it is complicated, expensive or time consuming! Ingredients are simple and are found everywhere, even in your fridge at the time of you reading this.

In the morning, I've arrived home from work very tired and was keen to go to bed as soon as possible.
I did all the morning chores and got myself sorted before going to kitchen to make breakfast. At that point my wife asked me if I'd like some pancakes as she's making some for herself and our daughter. Not feeling pancakes (I still don't agree with this being a breakfast meal), I've decided to go for an oldfashioned bread-being-the-main-ingredient brekfast. Most of my breakfast ingredients are locally sourced and organic. I'll get into details which ones are a bit later.

So, you're probably asking what kind of brekfast that is simple and not picey have I made this morning and on previous mornings?!
Cheese & salami on fresh bread baked in oven, and cheese on fresh bread with a nicely poached egg on top. I can't eat anything without adding vegetables on the side, and today I've added fresh paprika and spring onions with a pinch of salt.

Quick summary of all the ingredients added today:

• Freshly baked bread (preferably white bread)
• Mature cheddar cheese (in block or already grated)
• German salami or ham or if you're not a fan of meat products, then none is absolutely okay as well!
• Free range eggs
• Butter
• Spring onions
• Fresh whole paprika
• Spices

Preperation

• Put the oven on 200°c or gas mark 6.
• Cut fresh bread in not too thin slices.
• Spread a little amount of butter on all bread slices (just so it doesn't dry too much).
• Place each buttered bread on a baking paper which you've placed in your baking tray, or if you prefer to use none, that's fine too.
• Get a cheese grater and grate as much cheese on each bread as you wish (at least the amount to cover each bread)
• Spread the cheese and if you're using salami or ham, cut it in small pieces and spread them across the bread, not to completely cover it as otherwise cheese won't melt properly underneath.
• I'd suggest leave the bread as long as you like or prefer as everyone has a different taste. I tend to leave them for about 15 minutes after the oven reaches 200°c.
• If you're having a poached egg on top instead of meat, then repeat all of the steps above, apart from when you'd be adding toppings apart from cheese.
• Poached egg is simple to do, I'm sure most of you've done them before. Again, it's up to you how well you like your poached eggs to be cooked for. I do mine between 3-4 minutes, so that is soft to firm and center of the egg is still runny but done.
• When bread is done, drain the water from your poached egg and add the egg on top of the bread.
• I'll use spices which I've got used to having where I grew up and we call that Vegeta. Vegeta is a balkan type spice which originates from Bosnia and is used mostly in the central and eastern europe. A simple sprinkle will do and by all means you can put any type of spices on eggs, even salt and peper will do (or again, none at all).

All the photos above were taken with Nikon D5600 with a AF-P Nikkor 18-55mm VR lens on settings f5.6, 1/200, ISO 100.

Just to explain further about me mentioning earlier that ingredients were locally sourced (most of them). Fresh bread is from our nearest town bakery which is made from ingredients gathered from farmers in the surrounding area, and costs not a penny more then a less tasty bread from our nationwide supermarket. Eggs are free range and I've mentioned in one of my articles where I get them from and that unless in dire need, it won't be from a supermarket. Cheese is from a shop owned by 4 different farmers and sells at the same price as, you've guessed it, supermarket's own brand.
Everything apart from meat - (which was bought in a supermarket) is from a local produce and costs the same as if I bought it in the supermarket. I'm aware that supermarket's have farmers food too but most of it comes from a mass production and only some of its product's ingredients will be from farmers. I guess living on the outskirts of a city on one side and outskirts of a national park has its perks!

We can't all love the same food and no person is the same! I respect everyone's choice in what they like and thus I'm happy to see every possible recipe from everywhere in the world being added on here!

Thanks for stopping by and take care!