Breakfast in the SC

Breakfast in the SC- Trial run

Credit: By Janna Somers
Cook time: 1am to 9am (8hrs)
Set on Low for whole cook time
No tea towel/paper towel used

TL;DR: SC Big brekky was an interesting experience/experiment and I learnt a lot.

Ingredients:
-2x Chevapa sausages
-2x Chipolatas
-Streaky bacon, rolled up
-4x eggs lightly beaten with butter chunks
-Half can baked beans in tomato sauce
-Half zucchini, quartered lengthways
-3x tomato halves, stacked
-Few leaves silver beet, bunched with butter

Directions:

Been wanting to try a SC brekky cook up a while now and prepping for the idea of using it for Christmas Day…. just used what I had in the fridge and freezer- would have loved to chuck in some thick-sliced mushrooms, but weren’t on hand at the time.

SC bowl sprayed with olive oil, lined with alfoil and sprayed again for a non-stick surface/burn prevention of ingredients. Salt and pepper on zucchini, tomatoes and silver beet, pepper only on eggs. Zucchini and tomato stack layered with small chunks of butter.

VERDICT:
Eggs- Were the consistency of overcooked scrambled eggs and aside from the top layer of golden goodness, the rest of them were a greenish-grey (which is super unpalatable looking). The kind of colour that the outer yolk of hard boiled that have been cooked too long look like. Taste was ok (probably thanks to the chunks of butter beaten through- *no milk*!!) but the colour is certainly off-putting.

Sausages- The chevaps were a winner in taste and texture and there were no issues with them sticking. The chipolatas did surprisingly well, and did not burn or become too hard/overdone. Happy with the result of both. (Note: both types of sausages were from the freezer and thawed prior to adding to the SC).

Bacon- Not sure if streaky was any better than short cut rasher bacon, but either way it’s a bit hit and miss with consistency of cooking. Outer roll of bacon crispy, but similar in texture to jerky, inner cooked through but soft and the fat did not render. My conclusion is that slow cooking is a terrible thing to do to bacon and I’d much prefer to lay out the rashers on a lined tray and grill to sticky, crisped perfection. Less effort than a pan at least (when considering cooking for the masses).

Baked Beans- Utterly good. I personally prefer microwaving in a bowl with some cling wrap loosely covering, but if you’re going to SC them, it’s definitely worth it as it adds a whole other depth of flavour and saucy goodness.

Tomato halves- Absolutely exquisite. I’m a massive fan of tomatoes in general, but especially as part of a cooked breakfast. An almost bouquet-sweetness exudes from them and they add so much flavour to the overall plate up with their incredible juices. Their skins come away effortlessly as an extra bonus.

Zucchini wedges- Threw these in to see what would happen, as I love zucchini rounds/wedges pan fried and added in to a brekky cook up and happened to have them on hand. They leached additional liquid into the bottom of the SC and their flesh withered with the moisture loss. Their skins also intensified in flavour, but with increased bitterness, so were unpalatable, both in flavour and texture. Would definitely not include next time.

Silverbeet- Ha! Just no. Unless you have a thing for super withered, dehydrated, green crispy leather. Again, it was on hand so chucked in to see what would happen.

Christmas Day wise, I’ll probably use the SC for cooking up a whole mass of sausages and tomatoes. Don’t even get me started on hash browns (but will say that soggy hash brows are a blasphemy, so keeping them crispy and SC-free for sanity’s sake).

TAKE HOME MESSAGE:
The IDEA of waking up to a big breakfast courtesy of your SC is completely outweighed by the reality of its plate up… 😅

Thanks for reading my novel! Breakfast in the SC

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