This is a great way to use leftover mashed potatoes. Continue reading
These eggs make one of my favorite weekend breakfasts…
Inspired over a year ago (and well before this blog was started), by Jules at The Stone Soup, this beautiful scrambled egg recipe will change your scrambled egg paradigm. The secret ingredient? Creamed-corn. Yes, creamed corn.
(Anyone remember “Hope Floats?” Bernice Pruitt: Is this where you were “cream of corn”?
Birdee Pruitt: “Queen of Corn,” honey. Three years runnin’. A feat unsurpassed in the history of Smithville.)
I won’t give some detailed recipe. You’ll find it’s well done on Jules’ site, here. (Which, by the way, is an incredible food blog around healthy, minimalist cooking. I’ve found some of my favorite recipes on her blog.) But the gist is it involves eggs, butter, creamed corn, and some ricotta stirred through at the end. Shave some fresh parmesan over it at the end and serve with some spicy chorizo, split and cooked under the grill for around 4-5 minutes each side.
I apologize if I spam up Twitter about this place — above average food & coffee out West is not always easy to find!
(First – how is everyone?? I’ve been silent here — mostly due to a house move, and I’m currently in exile until the tenant of my new home moves out! Catching up on all social media is overwhelming when you’re between places livin’ out of a suitcase!)
The owner of Circa is of Turkish background and is slowly expanding the menu to include more exotic items — a slow stretch to help ease this Locale into culinary delight past banana bread & toasties. One of these menu items is the Baked Eggs with Sucuk & Feta (not pictured, sorry) — a delicious middle eastern breakfast dish of perfectly cooked eggs, tomatoes, herbs, fetta and “sucuk” — a warming, spicy beef sausage, perfect for Autum and Winter mornings.
The Banana Bread w/ Passionfruit Butter is a must-try. Warm, buttery banana bread, toasted and topped with a delicious lemon and passionfruit reduction. The reduction is house made by the owner; sticky, sweet and sour with tons of texture and crunch from the little passionfruit seeds.
Banana Bread w/ Passionfruit Butter — $5
Circa does fine coffee: I’m always pleased with their espressos or double rissies, and the espresso & milk drinks have a smooth, fruity finish while retaining the sour “pucker” feel of the extraction. Circa cycles through different single origin grinds, most hailing from South America — just check their menu board on the day.
Cappuccino — $3.5
People who work outside Parramatta will be happy to know Circa is open for breakfast/brunch on Saturday mornings now. Stop by to show them some love.
Flat White, S/O Brazilian – $3
I’ve been stopping by this little place nearly every day on the way to work.
Circa Cafe is tucked away in a little converted garage between two buildings on Wentworth Street in Parramatta (behind Westfield). Decked in Bohemian chic, always friendly, and nearly Melbournian – this cafe serves up pretty quality espresso and food.
French Toast with Fresh Rhubarb & Pear Compote – $5
The simple, wholesome menu is not ordinary cafe-fare; written on butchers paper at the front entrance with daily specials scrawled on the tiles.
Double ristretto, S/O Brazilian – $2.5
My strong flat white is a perfect start to the day; and the espresso is perfectly extracted giving a delightful pucker in my cheeks as I slurp.
21 Wentworth Street
Parramatta, NSW 2150
0414 477 812