Bree Street Food Guide - Cape Town's "It" Street Travelling along Bree Street and meeting the locals who are bringing the street back to being 'The place to be'. A Bree Street Food Guide For Business Day 4 March 2016. Crammed at the portside since the colonial days, with seedy dive bars and brothels frequented by [...]
Bacon, eggs beaten with cream, a slice of baguette and spring onions in the convenience of a large muffin cup. In the original recipe I fried finely diced onion till just brown and added that over each bread slice before spooning over the beaten eggs. This recipe is even easier, as you add chives or snipped spring onions for the same oniony taste without the effort. It's a good way to work in small space and get everyone to enjoy a hot breakfast at the same time, cook included. Looks darn cute too.
So, while contemplating how I was going to use the delicate squid ink vermicelli, salts, unusual rices, dried mushrooms, tinned anchovies and the hoard of really lovely chocolate (oh, that required much deep and meaningful contemplation), as well as relate the culinary tales of trotting and discovery, I needed an afternoon snack. Step in, plump ripe figs, sweet and succulent, sprinkled with Spanish pepper smoked salt, extra virgin olive oil, a blob of fresh ricotta cheese, baked and then topped with crispy bacon bits.
