You think you’re just making eggs, toast and coffee, but by the time you’re done, you’ll have made something else: temptation.
The omelette folds on itself; golden, trembling, soft like hot skin under your touch. Cheese melts inside, oozing thick and slow, dripping down the sides like sweat. Sticky, filthy, daring you to lick it clean.
The sizzle in the pan is a whisper, a tease, a promise of what’s coming. You watch it closely, the edges curling, the centre trembling, and you know you’re in too deep to stop.
Then there’s the toast. Oh, that golden, crisp little devil. It crackles under your teeth, crumbs scattering like clothes ripped off and thrown on the floor. You smear it with butter until it melts into every crack, seeping, glistening, sliding down your fingers. You can’t resist licking it off, one finger at a time, because not licking would be a sin. Butter and temptation, they both belong on your tongue.
And the coffee, hot, black, bitter, sliding down your throat like fire. It wakes you up, burns you, makes you moan, and makes you beg for something sweeter after. You sip it slow, eyes half closed, feeling the heat travel down your chest, into your core. It’s that kind of coffee that makes you forget who you are for a moment, that makes you lean back and whisper, “Gosh, that’s good.”
Tips
• Always cook the omelette on medium heat so it stays soft, moist and trembling inside• Butter the toast while hot so it soaks in deep, messy and dirty• Strong coffee is best for quickies — weak won’t wake your sins• Eat with your hands if you dare, licking everything clean, because not doing it would be the real sin
Warning
Darling, once they see you biting into hot omelette, licking melted cheese from your lips, butter glistening on your fingers, and moaning over coffee that burns and soothes at once, they won’t just want breakfast. They’ll want you; filthy, messy, undone, begging for one more sinful omelette.
So go ahead, make it again tomorrow morning. And maybe, just maybe, don’t stop at breakfast.
Ingredients
Omelette:• 3 eggs• 1 small onion, finely chopped• 1 tomato, diced• 1 handful fresh coriander, chopped• ½ cup grated cheese• 2 tbsp oil or butter• Salt and black pepper to taste
Toast:• 4 slices of bread• Butter, generous, dripping amounts
Coffee:• 2 cups hot water• 2 tbsp instant coffee (or fresh brewed if you like it stronger)• Sugar and milk to taste
Method
- Crack eggs into a bowl and whisk them fast and hard until frothy, like heavy panting before you lose control. Season with salt and pepper.
- Heat oil or butter in a pan, slide in onions and tomatoes, let them sizzle, spit and sweat, stirring until fragrant.
- Pour in the eggs, watch them spread and bubble, trembling under the heat. Sprinkle cheese and coriander, let it melt and ooze until the whole omelette is hot, wet and sticky inside. Fold it slow, let it collapse on itself, steaming and ready to be devoured.
- Toast bread golden, edges crisp, bodies firm but soft in the middle. Spread butter until it melts and drips through every crack. Don’t stop there, darling — lick it from your fingers, because wasting butter is a filthy sin.
- Brew coffee strong and black, let it burn your tongue and throat, then chase it with bites of soft omelette and dripping toast.
