Lachem Erez Brunch

I get such satisfaction when I get to make real a dish or a meal that’s been building up in my head. It usually starts with one ingredient that sparks my imagination – a picture comes to mind, or a matching of flavors, and from there it evolves, more flavors, more textures. I can see it in my minds eye, and taste it in my mouth. But then I have to wait. Wait until I have the chance to make it.
This time it started with a focaccia that Lior made and was leftover from a meal I made with a sausage and red cabbage stew (that meal was also a long time coming, but I forgot to take a pic of it, I’m still getting used to this documentation thing).
The focaccia was a whole wheat and corn-meal focaccia with hazel nuts and walnuts. With a huge piece left over, the perfect breakfast started building in my head. Why go out looking for a satisfying breakfast, when you have all you need at home?
So here it is:

The bread was halved and grilled on a pan, over it a sunny side up egg and some mushrooms also grilled in a dry pan at first and then with just a bit of olive oil.
On the side (this is where in really counts, doesn't it):

A simple cucumber and tomato salad with pomegranate
Roasted peepers (one with seasoning: garlic, vinegar, olive oil, and one with out)
Home made mayonnaise
Home made presses olives (made in Avi’s home and given to me as a gift)

Chicken salad (made from the chicken left over from making stock)
Some cottage cheese (opened this morning)
Roasted pepper ricotta

Cream cheese

In the jars:

Fig chutney

Apple preserves

Plum preserves

Grape Jam

Salad dressing (Uri made last week)

Garlic confi (Uri made last garlic season)

Mustard (the only thing not home made)