Saturday lockdown brunch at home — same weekend formula, same kitchen, same dining table, same coffee setup. BB and I have stopped trying to make Saturday brunch novel because the consistency is the comfort.

Today’s plate:

Hot rice base
Fried egg
Stir-fried vegetables
Pan-seared protein
Chilli sauce

Rice was the hot fluffy jasmine standby. Properly steamed, the kind of base that pairs with anything else you put on the plate.

Fried egg was the sunny-side standard. Crispy white edges, runny golden yolk. The egg is the single most important component on a home brunch plate because it’s the only thing that’s both protein and sauce at the same time — break the yolk over the rice, mix in, and you have a custardy upgrade in 5 seconds.

Stir-fried vegetables today were a mix of bok choy and cabbage shreds, wok-tossed with garlic and a splash of soy. Crunchy stems, just-wilted leaves, light salt. The colour break against the beige rice and egg.

Pan-seared protein was a small portion of pork loin slices today — quick-marinated in soy and mirin, hit in a hot skillet for 90 seconds per side. Caramelised edges, slightly pink centres, the kind of quick protein that’s done before the rest of the plate finishes cooking.

Chilli sauce on the side as always.

The weekend brunch routine became one of the small structural anchors of the lockdown weeks. No matter what was happening with work, with the news, with the wider chaos, Saturday morning meant breakfast at the kitchen table.

Lockdown taught us to value the routine over the novelty.

Overall: 4.3 / 5. 😋👍🏼 Reliable Saturday brunch — keeping the routine.

Original IG post