I am always on the look out for new and exciting breakfast options. This recipe is an upgraded version of your typical eggs and toast combo. I discovered this while watching food vlogs on Youtube. This apparently also went viral and several food vloggers have featured this on their site with step by step instructions.
What’s neat about this is you only need a pan to make this breakfast, hence the name of the dish.
To make start by beating two eggs in a bowl. Then dip a slice of sandwich bread that is cut in half on the eggs and set this aside. Take a pan and place it on medium heat, add a about 2 tablespoons butter and pour your beaten eggs on it. Then before it’s set place your sliced piece of bread (with the side dipped on egg facing up) on top of the egg making sure that there is about a centimeter gap in between the slices. Once the egg is fully set carefully flip your eggs over. Fold the eggs hanging on the all sides towards the center creating a neat package. Then lay a couple of ham slices on one side and cheese on the other. Fold the two pieces of bread together creating a sandwich. Continue frying until bread is golden brown and crisp on both sides. You may need to add more butter for this step.
Remove from pan and serve immediately. It’s best eaten piping hot.
I have vivid memories of having grilled tomatoes on the side for breakfast in the 70’s when we would dine in hotels or some fancy restaurant. Even at a young age my tastebuds was intrigued by the taste of this warm and succulent fruit that has been grilled.
It’s been awhile since I have had these and I wanted to have something to go with my eggs other than a salad. So here is what I made.
Preheat your oven to 350F
Wash and pat dry your tomatoes careful not to pull it out of the vine. Arrange your tomatoes on a tray or sheet pan. Drizzle with extra virgin olive oil. Season with kosher salt and ground black pepper. Place in the oven and roast for 20-25 minutes or until the skin has cracked and the tomatoes has softened. Cooking time depends on the size of your tomatoes.
You can serve it as a side for eggs or any main course or add to pasta or even eat it plain.
I discovered the Danish bakery Ole & Steen February 2019. They just opened their first store location in Union Square January of that same year. Upon a friend’s recommendation (who is Danish by the way) I bought their traditional Carrot Rye Bread. She said it’s best eaten just with good quality butter and no need to toast it.
I followed her advise but I also looked for other ways to serve it. This is where I learned about the Danish open faced sandwich, Smørrebrød.
Believe it or not I love bread more than rice which is unusual me being Asian. I am really into bread may it be sweet or savory. I am used to eating sandwiches for lunch back home, and I remember people would always comment on my choice and preference. So I was fascinated when I saw pictures of the Dane’s contribution to the world of gastronomy. They are too pretty to eat and almost look like an art form. This got my creative juices working overtime and this flavor combination is what I came up with. It may not be as authentic because I read that there are rules and ways to make it.
I made three kinds: the first is good quality butter and quartered hard boiled egg with thinly sliced radishes sprinkled with micro greens.
The second is cream cheese with bottled Spanish sardines topped with arugula. The last is slices of avocado and smoke salmon garnished with radish and creme fraiche.
Don’t be deceived by the size and portion of the sandwich, it’s very filling that one is more than enough for me.
This dish is one of the easiest thing to put together if you are having company at the last minute. It’s also a favorite brunch offering because you can make it way ahead of time and can be served hot or room temperature. I think of this as a crustless quiche. Making a good frittata all depends on the stuff you add to it. It’s so versatile that you can be as adventurous and creative in the ingredients that you use. I have made several kinds some with meat others without. For this recipe I just gathered all the things I love for breakfast: turkey bacon, asparagus, mushrooms, cheese and eggs.
Whisk together in a bowl 6-8 eggs, 2 T. milk and salt and pepper. Set aside.
In a pan, fry your turkey bacon (about 4 slices cut up)in a little oil until browned. Then add about a cup of sliced asparagus and 1/2 cup baby portabella mushrooms (you can use white). Saute until vegetables are crisp tender. Add a handful of Baby Kale (you can add more if you want) and continue cooking until kale leaves are just wilted which will only take a few seconds. Then pour in your eggs and make sure to let it slide underneath all your meat and veggies. You can do this by gently lifting edges of your frittata mixture. Sprinkle about 1 cup of grated cheese (I used a mixture of white cheddar and havarti). Lower your heat, cover and cook until the tops is a bit set. Then finish cooking under the broiler until the tops are golden brown. This will only take a few minutes so make sure to watch it.
Take it out of oven and make sure to use mitts. Let it cool a bit before slicing. Serve with a side salad and toast.
Egg Salad is somewhat our go to lunch when I want something quick and easy to prepare. It’s no fuss and I have all the ingredients most of the time at home, which are eggs and mayonnaise. To make it extra special, I added fresh dill and diced cucumbers. I already created a blog post on this before. This is an updated recipe, where I served it in brioche buns. It makes for a fun presentation and would be great for brunch or afternoon tea.
To make, place 5 hard boiled eggs in a small bowl. Roughly chop with a knife or even a fork. Then add 1/4 cup diced persian cucumber and 3-4 Tbsp. kewpie mayonnaise. Using this Japanese brand of mayo makes all the difference, I find it unnecessary to use salt and pepper whenever I use this for my egg salad. Blend in 1 Tbsp. chopped dill.
Take a brioche roll and make a slit on top. Place several lettuce leaf before piling on your egg salad. You can sprinkle more dill if you want before serving.
I just love Asian desserts, they don’t only taste great but are so instagram worthy as well. Soufflé pancake is just one example. This craze started in Japan and has quickly spread to the west. They are thick pancakes but light and fluffy on the inside. They are different from regular pancakes because of how they are prepared, instead whisking all ingredients together, the eggs are separated and the whites are whipped and folded into the batter. This makes the pancake puff up and at the same time wobbly, the way it’s supposed to be.
The batter is easy to prepare, it’s cooking it that is a bit tricky.
This recipe is for one serving.
You will need two eggs, separate the egg yolks from the white. In a bowl, place the egg yolks and whisk until smooth. Add 1/4 cup milk and sift 1/4 cup cake flour and 1/2 tsp. baking powder on to it. Whisk again until well blended.
In another bowl, whip the eggs whites until stiff peaks form. Gradually add the 2 Tbsp. sugar while whipping your whites.
Take half of the egg whites and mix it in the eggyolk batter, you don’t need to be careful when doing this. Mix until no streaks are visible. Then place the remaining half of the egg whites and carefully fold it into the batter.
Take a deep enough non-stick pan and place it on stove over low heat. Add a pat of butter and let it melt. Wipe excess butter with paper towel making sure grease just coats bottom of pan. Using a small ladle, pour batter into three mounds. Then add another layer on top of the mounds you created until you have added three scoops per pancake. Cover the pan with a fitted lid and cook for 5 minutes. Remove cover and carefully flip over each pancake, cover and continue cooking again for another 5 minutes. Make sure that your heat is set at a very low temperature.
When done, place pancakes on a platter. Serve with fruits, whipped cream and some powdered sugar.
This blog can attest to the fact that I simply love Avocado toast. I have featured several versions using different combination of ingredients depending on my mood. On recents trips to New York City I have been intrigued by an unknown ingredient added to my salads. It looks like a brightly colored pink radish. I wasn’t sure what it was since I was unaware that there was really something like it. After doing some research on the internet, I was able to confirm that it was indeed a variety of radish – Watermelon radish to be exact.
My next mission is how to get a hold of it. I know that I can easily get some at Union Square Market but it’s too much of a hassle to make a trip to NYC just for a radish. So after asking around, a friend mentioned that one of the vendors at our own Farm market will be having some soon. Last Saturday, I was finally able to snag a couple of these much coveted ingredient.
To make this Avocado Toast, I used a multigrain whole wheat bread as my base. To it I added some mixed leaf lettuce, then mashed avocado seasoned with lemon juice and salt. Topped with a poached egg and then garnished with several thinly sliced watermelon radish. I used a mandolin slicer to achieve the paper thin cut I wanted.
It does not only look pretty to eat but tasty as well.
I made these pancakes for brunch one lazy Monday. The girls are in their last few days of Summer break and we are just enjoying every minute of their time home.
I used the recipe from NYTimes and found this to be the best so far from all I have tried.
In a bowl, place 2 cups all purpose flour, 2 tsp. baking powder, 1/4 tsp. salt, 1 Tbsp. sugar (entirely optional). Whisk all dry ingredients together until combined. Then beat two eggs and add this to 1 1/2 to 2 cups milk. Melt 2 Tbsp butter and let cool before adding to your wet ingredients. I substituted 2 Tbsp. vegetable oil for the butter. Add your wet ingredients to the dry and mix until just combined. Don’t over beat, it’s ok to have lumps.
Heat a non-stick pan and add butter or any neutral oil. Ladle about 1/4 cup of the batter or depending on how big you want your pancake to be. Wait until bubbles begin to form on top before flipping. Cook until brown on both side and has risen a bit.
Serve warm with berries and syrup.
I wanted something special to serve before my kids went back to college after their month long winter break. These fresh cheese with cranberry and strawberry preserves stuffed french toast was a perfect decadent brunch idea.
I believe the secret to making the perfect french toast is the kind of bread you use. The key is to use thick cut slices of bread that could hold up when soaked in milk. For this I used the Japanese style milk bread which is thick sliced with a soft fluffy interior. Challah bread and brioche are good choices too. It’s preferable to use day old day so as not to have soggy french toast.
To make, whisk together in a baking dish 1 cup milk, 2 eggs and 1 tsp. vanilla extract. Spread some cheese, I used Le Roulé® Cheese with Cranberry and strawberry preserves on a slice of bread and top with another piece of bread. Heat a non-stick pan and add 1 tbsp. of butter. Dip your stuffed bread in the milk/egg mixture, making sure it’s coated on both sides. Fry until golden brown.
To serve, slice in half and top with some powdered sugar and berries.
I guess you know by now how much I love smoked salmon and avocado. I have had several blog post on these the past months. There are endless possibilities on what and how you can combine it with other ingredients.
This egg and salmon combo is one of the most common or popular one out there.
Simply toast your choice of bread. Then slather a good portion of smashed avocado on top. Then layer in your smoked salmon and top it off with a fried egg.
This is not just simply elegant but so delicious as well.