Well I’m not off to the best start this year with my blog posting routine. I prided myself on posting 3 times a week since starting this blog and that has unfortunately fallen by the wayside over the past few weeks. I do have good reason so I ask you to be patient with me whilst I sort out leaving a life in one state and beginning another life in a new one.

When I arrived in Adelaide I literally had a couple of suitcases. For the last month I have slowly been whittling down a house full of furniture and possessions accumulated over the years to about 7 moving boxes. That means giving away a lot of stuff. It’s cleansing and all but I’m ready for it all to be finished with now. Sorting out this house, sorting out work stuff, trying to find a house to move to and the multitude of to do lists that seem never ending means my brain just isn’t turning off these days. It’s been a stressful few weeks. A bout of poorly timed gastro yesterday threw a further spanner in the works, and a delay in this post. Gastro does not incite one to want to look at, write about or even think about food.

I had visions of gently winding down here over my final couple of weeks. I planned to get out with my camera and capture some meaningful shots of Adelaide. I wanted to go out and savour my last meal at my favourite restaurant and my last pint at my favourite pub. I wanted to walk around the city and reminisce. Alas none of that will come to be. I have but 4 days left in this fair city and all of that is full with work and errands and catching up with people before departing. I don’t know, maybe it’s better that way. I’ve never been good at goodbyes. I’m much more of a cheerful ‘see you later’ kind of gal, and I hope that’s the case here.

After a super stressful week of getting everything organised, Sunday morning was unseasonably cool with a constant light drumming of much needed rain. We seized the opportunity to enjoy a well deserved lie in until mid morning. I then got up and whipped this together for us to enjoy back under the cosy covers. These delicate tendrils of rocket had caught my eye at House Of Organics and I couldn’t resist using them for a breakfast fry up with a bit of a gourmet twist. I must give credit where it is due however, Big Table at the Market features eggs with rocket and fetta on their menu which I have enjoyed there many times before. This is my take on their dish with a few added extras.

An array of textures was scattered before us – crispy pancetta, fluffy eggs, squishy cherry tomatoes, soft mushrooms and crunchy turkish bread. The rocket lends a pepperiness to the eggs which is offset beautifully by the salty cubes of fetta. If you really want to take this up another level, do as I do and douse the eggs generously with hot sauce. Next time you’re feeling a bit stressed maybe you could treat yourself to this special breakfast for a pick me up – it works wonders.

Rocket & Fetta Scrambled Eggs With Pancetta, Mushrooms And Cherry Tomatoes

Serves 2

200 grams button mushrooms, halved

1 tablespoon of butter

8 cherry tomatoes

8 pieces of pancetta

6 eggs

Splash of milk

Tablespoon of olive oil

50 grams of fetta, cubed

Handful of rocket, roughly chopped

Turkish bread

Salt and pepper

Combine the eggs and milk, a pinch of pepper and whisk well.

Heat up a fry pan to medium heat, add the butter and mushrooms with a pinch of salt and pepper. Saute until golden brown.

Push the mushrooms to the side and add the pancetta and cherry tomatoes, turning occasionally. Cook for about 5 minutes until the pancetta is crispy and the cherry tomatoes are slightly soft. Turn the heat to low.

Heat another non stick fry pan to medium heat with the olive oil and add the whisked eggs. Fold the mixture continuously to scramble the eggs. Add the rocket and fetta as the eggs are nearly cooked the way you like them.

Serve with toasted turkish bread.