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When you’re such a hard worker you can’t spend a moment away from your desk;
here’s some recipes for a breakfast al
desko
It can be difficult to focus amid the hubbub of office life and actually, you
know, get things done. Whether it’s the incessant bleeping of those companywide
emails warning about a mouse sighting or someone leaving their phone in the 5th
floor loos, or the printer breaking, not getting distracted is quite hard.
Unsurprising, then, that many people choose to come in early to get a headstart
before it all kicks off. Multi-taskers that they are, these early birds tend to
breakfast al desko. So here’s a few homemade, but uncomplicated ideas
for them:
• If you have access to a microwave in your workplace then breakfast can be as easy as heating some eggs. Bring a couple of eggs to work, whisk in a small microwave-proof bowl or container, and season with salt, pepper, a pinch of ground cumin, a few chilli flakes or whatever takes your fancy (helpless before a food trend as we are, we quite like adding ∫ tsp of the Korean chilli bean paste gochujang). Whisk it all together, then microwave in 10-second blasts, scrambling with a fork each time, until done. A round of toast, a dollop of plain yoghurt or half a smashed avocado with lemon are entirely optional.
• Obviously the easiest, most portable food to breakfast on is a piece of fruit, neatly prepackaged by nature. But, for a different fruity fix, make yourself a quick compote at home: halve as many plums as you like and cook them in a pan over a low heat, along with a pinch of sugar, until they have gently stewed. (We add some used vanilla pods to our jar of caster sugar to infuse it, then use this for a little extra silkiness.) Leave to cool and then dollop on top of – or delicately swirl through – yoghurt or porridge for a seasonal breakfast treat.
• Homemade granola adds a touch of class to desk breakfast proceedings, but the other advantage is that you can make gluten-free versions if you need to: mix 1-2 tbsp of honey and a little maple syrup into any combination of dried fruit, nuts and cereals you wish. Try rolled oats, almonds, sunflower seeds, and pecans.
• For a continental take on things, boil an egg at home for 7 minutes, then pop it in a small container. Separately pack some ham, cheese and a slice or two of rye bread. A cup of watery coffee at the office is optional.
• If you have access to a microwave in your workplace then breakfast can be as easy as heating some eggs. Bring a couple of eggs to work, whisk in a small microwave-proof bowl or container, and season with salt, pepper, a pinch of ground cumin, a few chilli flakes or whatever takes your fancy (helpless before a food trend as we are, we quite like adding ∫ tsp of the Korean chilli bean paste gochujang). Whisk it all together, then microwave in 10-second blasts, scrambling with a fork each time, until done. A round of toast, a dollop of plain yoghurt or half a smashed avocado with lemon are entirely optional.
• Obviously the easiest, most portable food to breakfast on is a piece of fruit, neatly prepackaged by nature. But, for a different fruity fix, make yourself a quick compote at home: halve as many plums as you like and cook them in a pan over a low heat, along with a pinch of sugar, until they have gently stewed. (We add some used vanilla pods to our jar of caster sugar to infuse it, then use this for a little extra silkiness.) Leave to cool and then dollop on top of – or delicately swirl through – yoghurt or porridge for a seasonal breakfast treat.
• Homemade granola adds a touch of class to desk breakfast proceedings, but the other advantage is that you can make gluten-free versions if you need to: mix 1-2 tbsp of honey and a little maple syrup into any combination of dried fruit, nuts and cereals you wish. Try rolled oats, almonds, sunflower seeds, and pecans.
• For a continental take on things, boil an egg at home for 7 minutes, then pop it in a small container. Separately pack some ham, cheese and a slice or two of rye bread. A cup of watery coffee at the office is optional.
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