Michael Zee’s Symmetrical Breakfasts Come with Incredible Backstory

By
Chris L
-

They say that breakfast is the most important meal of the day, and Michael Zee would certainly agree. This cooking enthusiast prepares the same breakfast for himself and his partner every morning, and this culinary adventure comes with an incredible love story.

Zee’s Instagram page @symmetrybreakfast became such a huge hit that it’s followed by 762,000 people, but he only started it because he wanted to do something nice for his boyfriend Mark.

“When I met Mark he was working at Burberry and would work insane hours (he still does), and most days I would be on my own at home each evening. Breakfast time was the only guaranteed time we would have together,” explains Zee on his official website.

Preparing two similar plates every morning was his way of showing Mark how much he cares about him, and it became their little ritual over the years. He gets up early every morning to prepare something special for his significant other, and it’s usually the best part of their day since they get to share it together.

Zee’s incredible photos require a lot of attention to detail and amazing photography skills, but you can try making some of his breakfast foods on your own. He published Symmetry Breakfast cookbook, which features 100 of his best recipes.

View this post on Instagram

Sunday: A gorgeously simple Continental Style breakfast, something you can whip up in less time than it takes to boil an egg! In today’s demo I’m talking about eggs, boiled and fudgey, fried and poached 🥚🍳🐣 of course there are many ways to do it, but I hope for all of you that have either fucked it up or maybe never even tried, you’ll give it another go 🙌🏼 Full videos on the Stories and later in the Highlights 📽📽📽 – – – – – – – – – – – – – – – – – – – – – – – – Boiled Eggs 1.5ltr (6 cups) cold water Eggs, approx 65-70g (with the shell on) 1 – Pan on the heat and put the eggs into the cold water 2 – Set a timer for 9 minutes 3 – Remove the eggs and plunge into ice water for 5 minutes 4 – Peel and consume! Things to remember – eggs are at room temperature and if you want to make them more firm, try in one minute increments and see what you like best! – – – – – – – – – – – – – – – – – – – – – – – – Fried eggs 1 tsp butter for two eggs 1 – Pan on a low heat with butter 2 – Crack the eggs into small cups 3 – Gently pour the egg into the pan and cook for 45 seconds 4 – Season, salt, pepper, sumac, herbs, your choice 5 – Put a lid on the pan and turn off the heat, leave for 2-3 minutes for the top to cook 6 – Flip for over easy and serve – – – – – – – – – – – – – – – – – – – – – – – – Poached eggs 2 tbsp White vinegar or white wine vinegar 1 – Crack your eggs into small cups 2 – Bring a frying pan of water to a boil and then turn down to a gentle simmer 3 – Add the vinegar 4 – Gently lower the eggs into the water and leave for 2 minutes 5 – If the tops are poking out above the water, gently baste with a spoon 6 – After 3 minutes, using a slotted spoon, gently lift the eggs out and drain on kitchen paper #symmetrybreakfast #recipe #eggs

A post shared by Michael Zee (@symmetrybreakfast) on

View this post on Instagram

Saturday: Brunch at @ximeshanghai 嘻咩〆 two of their sashimi sushi rice bowls with egg and all the trimmings, miso soup and oolong tea. It’s one of my favourite small Japanese restaurants in Shanghai and it’s in the guide that I wrote that is out at the end of this month! Everyone in town knows how good their lunch sets are, and the homemade infused sochus too – – – – – – – – – – – – – – – – – – – – Sam Norris (ex Koya, London) and chef Jun Nishio are also super nice guys! Even better that this wasn’t an invite and I whole heartedly can say this is a great place to eat in Shanghai. We also managed to polish off a plate of omurice and a sando too (swipe for the pics!) 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️ #symmetrybreakfast #shanghaifood #japanesefood #brunch

A post shared by Michael Zee (@symmetrybreakfast) on

View this post on Instagram

Sunday: Bagel Stack 🥯🥯🥯(swipe across to see what I’m talking about!) a single bagel artfully sliced for more layered flavour building, the bottom is tempura salmon with pickled cucumber and dill, then a sweet/savoury Japanese style egg omelette with hot sauce, then a quickly pickled watermelon radish and cheese. It’s all about that soft, crunchy, sour, spicy, sweet that makes up pure perfection 😍😍😍 – – – – – – – – – – – – – – – – – – – – – – – – What’s your ultimate trilogy of sandwich fillings?? A classic BLT? Salmon, cream cheese and lemon? Are sandwiches the ultimate democratic food that transcends all cultural boundaries? I think so sometimes. #symmetrybreakfast

A post shared by Michael Zee (@symmetrybreakfast) on

View this post on Instagram

Tuesday: White miso oats, topped with wilted spinach, mushrooms, avocado with lemongrass infused soy and sesame seeds, and matchstick cut watermelon radish for crunch 🤯🤯🤯 I’m channeling @lukasvolger here guys! Strawberry season is slowly coming to an end in Shanghai so I’m freezing tray loads for the months ahead 🍓🍓🍓#vegan – – – – – – – – – – – – – – – – – – – – – Have you tried a savoury porridge/oatmeal? I think it’s delicious but know many who are on the fence, maybe it’s just about finding the right flavour and toppings. What are yours? I resisted adding an egg, cheese and butter here because I wanted to show that a #vegan version can be oh so delicious too #symmetrybreakfast #veganbreakfast

A post shared by Michael Zee (@symmetrybreakfast) on