Chinese Blue Tea Eggs (茶叶蛋)

Chinese Blue Tea Eggs (茶叶蛋)

Hello Everyone! Before we jump into a new colour theme for the month, I would just like to take this opportunity to thank each and every one of my Auguesters for sharing, not only their deliciously enticing recipes, but for also sharing their story and passion for food. Thank you to the new faces, and of course to the recurring guests over the years since I started the series. Check them out on the ‘Auguest’ tab above!

Moving forward, I just wanted to say that I initially had a different recipe planned out to share with you guys tonight, but it just so happened that one of my Auguesters had the same idea. Luckily, they sent their recipe in towards the end of July so I still had time to research and come up with a different recipe to share with you guys.

The Chinese Tea Egg is commonly sold as a snack by street vendors or in night markets in most Chinese communities throughout the world, and also served in many Asian restaurants. It is a typical Chinese savory food in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.

Chinese Blue Tea Eggs (茶叶蛋)

Chinese Tea Eggs are traditionally cooked twice; cooked until hard boiled the first time, and then cooked in a savoury marinade for several hours the second time around. The reason they are cooked for such a long time is that, as a street food, they need to be preserved when refrigeration is not available. Unfortunately, as someone who likes all eggs with a set white and runny yolk, be it boiled, poached, or sunny side up, this is a living nightmare for me. The end result is that the eggs end up extremely overcooked, with a rubbery texture.

So here’s a recipe that I found on Omnivore’s Cookbook by Maggie that works with whatever doneness you like. Whether soft, medium, or hard boiled, this recipe creates the most flavourful marbled tea eggs with a perfectly cooked texture.

Instead of boiling these eggs twice as per tradition, they are marinated in a savoury liquid that has been simmered first to release and incorporate its flavours into the liquid, and then cooled. The marinating liquid consists of bay leaves, star anise, cinnamon sticks, black peppercorns, chillies, and instead of black tea, I’ve decided to put a little twist to these eggs and use butterfly pea flowers to give it that blue hue. This way your eggs will be cooked to the tenderness you like and still retain all the beautiful and rich flavours of a traditional Chinese Tea Egg. Also, because I want to achieve its blue hue, I’ve had to omit using soy sauce for this recipe. Instead, I’ve replaced the soy sauce for fish sauce to still achieve the saltiness for the eggs.

Chinese Blue Tea Eggs (茶叶蛋) Ingredients

PREP TIME 15 MINS | COOKING TIME 15 MINS | MAKES 12 EGGS

Additional of up to 24 hours for marinating the eggs.

INGREDIENTS

  • 12 large free-range eggs*

For the marinade

  • 2 & 1/2 cups water
  • 3 tbsp fish sauce
  • 3 whole cloves
  • 2 bay leaves
  • 2 red bird’s eye chillies
  • 2 star anise
  • 1 small cinnamon stick
  • 2 tbsp dried blue butterfly pea flowers
  • 2 tsp sugar
  • 1 tsp black peppercorns
  • 1 tsp salt

* If your eggs have been stored in the refrigerator, it is important to bring your eggs to room temperature before cooking them as they are much less likely to crack in the hot water. Let them sit at room temperature for about 20 to 30 minutes. In addition, yes I am aware that the photo above only shows 7 eggs. I initially wanted to make a dozen eggs for this recipe, but when I took the carton of eggs out of the fridge when making this recipe, there were only 7 eggs left. Nevertheless, the recipe below is good for a dozen eggs.

Chinese Blue Tea Eggs (茶叶蛋) Spices

METHOD

  1. Mix all the marinade ingredients in a small to medium-sized pot. Cook over medium heat and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 10 minutes. Remove the pot from the stove and leave to completely cool down.
  2. To boil the eggs, heat a medium-sized pot of water (enough to cover all the eggs) over high heat until boiling. Once boiling, turn the heat down to low and carefully place the eggs in the pot using a ladle to prevent them from cracking.
  3. Depending on your preference, boil for 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.
  4. While the eggs are cooking, prepare an ice bath** by combining ice and tap water in a large bowl. Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes.
  5. Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will seep into the interior, without cracking the eggs apart (especially if you made soft-boiled eggs). If you’re in a hurry, you can also completely peel the eggs and marinate them.
  6. Transfer the eggs to a quart-size ziplock bag***, then carefully pour in the cooled marinade liquid together with the other spices (discarding the flowers). Marinate overnight for peeled eggs, or up to 24 hours for cracked “marble” eggs.
  7. When ready, peel the eggs and enjoy them cold or at room temperature, as it is or as an accompaniment to other dishes i.e. top it on a bowl of simple noodle soup or on some steamed rice. You will feel such happiness when you bite into the savoury creamy egg yolk.
  8. You can store leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note that the eggs will become more flavourful and saltier over time.

Chinese Blue Tea Eggs (茶叶蛋)

Notes:

  • ** The ice bath will cool the eggs quickly and stop the cooking process. The ice water will also cause the egg to contract and pull away from the shell, which will make it easier to peel.
  • *** This recipe uses a quart-size ziplock bag to marinate the eggs, so you won’t need as much marinating liquid. Double the amount of marinade if you’re planning to marinate the eggs in a container.
  • The tea egg marinating liquid, if stored properly, can be used more than once. If you plan to do so, make sure to use a clean spoon to remove the eggs from the liquid. Boil the liquid and let it cool again the next time you use it.
  • If you’re making soft boiled tea eggs, let them marinate a bit longer, for two to three days. The egg yolk will start to get thicker and turn a beautiful light brown colour. It’s so creamy and bursting with flavour.

Chinese Blue Tea Eggs (茶叶蛋)

BON APPÉTIT

– Ally xx

myTaste.com

Dr. Seuss’ Green Eggs and No Ham

Dr. Seuss’ Green Eggs and No Ham

Hello Everyone! I’ve been wanting to do my own take on Dr. Seuss’ Green Eggs and Ham for Amcarmen’s Kitchen ever since last year. I was super excited when I realised that I could tackle this idea for this month, but then quickly questioned, what am I going to do about the ‘ham’ part of this recipe?

For those of you who don’t know me personally, or if you haven’t picked it up from the recipes I have been sharing since the beginning of the year, I’ve been slowly cutting meat out from my diet. Since the second half of last year, I’ve managed to cut both beef and pork from my diet (with very rare relapses – I can’t avoid a good beef kaldereta during work events). I tried cutting out chicken from my diet this year too and attempted a pescatarian diet, but that didn’t quite work out. Nonetheless, I’ve strictly kept the recipes I’ve been uploading on the blog to pescatarian, vegetarian, or vegan.

Dr. Seuss’ Green Eggs and No Ham

Mini tangent aside and back on to tonight’s recipe; after having spent countless hours on the Internet searching for how I could adapt Dr. Seuss’ Green Eggs and Ham without the ham, I came across Jenny’s Green Eggs, No Ham over on Jenny Can Cook.

Breakfast can’t get any healthier than this! This recipe for Dr. Seuss’ Green Eggs and No Ham has three servings of green vegetables to boost your immune system, combined with the fluffiest, moist, flavorful, and evenly cooked scrambled eggs for protein – all in one single meal!

The best thing about this recipe is that you can get creative with the greens. Choose what’s cheap and local to your area; what’s in season and most importantly, your favourite greens to eat!

Dr. Seuss’ Green Eggs and No Ham Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

  • 6 large free-range eggs
  • 1 red bird’s eye chilli, sliced
  • 1 small red onion, diced
  • 1 cup kale leaves, roughly chopped
  • 1 cup spinach leaves
  • 1/2 cup broccoli, roughly chopped
  • 4 tbsp milk
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • Salt and freshly ground black pepper, to taste

METHOD

  1. In a small bowl, beat the eggs together with the sesame oil and milk. Season with a touch of salt and freshly ground black pepper then set aside.
  2. In a large non-stick frying pan, heat 1 tablespoon of the olive oil over medium-high. Add the diced onion and cook until soft, about 1 minute. Then add in the broccoli and cook for a further minute or two. Season with a touch of salt and freshly ground black pepper.
  3. Add in the kale leaves and give it a good mix before adding the spinach leaves in. Reduce the heat down to low and cover for about a minute to allow the leaves to wilt. Once wilted, transfer the cooked vegetables to a plate or bowl.
  4. Bring the heat back up to medium* and in the same frying pan, add the remaining olive oil. Pour the eggs into the pan and using a rubber spatula, begin pulling the cooked outer edges in towards the centre of the eggs. Uncooked eggs will flood the area you just pulled back while the cooked scrambled eggs will gather at the centre of the pan.
  5. When the eggs are about halfway cooked through, add the cooked vegetables back to the pan and continue pulling the uncooked eggs to the center of the pan.
  6. Turn off the heat when the eggs are 90% cooked. And transfer to a serving plate immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges.
  7. Garnish with some sliced red chillies, freshly ground black pepper, and a sprinkle of ground smoked paprika. Serve immediately with some toasted bread on the side if you desire. Enjoy!

Dr. Seuss’ Green Eggs and No Ham

* It’s important to leave the heat somewhere between medium-low and medium, so that it warms up but doesn’t get too hot. If the pan is too hot, the eggs will cook too quickly and become rubbery.

** If you plan on adding cheese to your eggs, add it in at this point. This will allow ample time for the cheese to melt and integrate into the eggs. Make sure that the cheese is shredded/prepared and set aside so you can add it to the eggs quickly.

Dr. Seuss’ Green Eggs and No Ham

BON APPÉTIT

– Ally xx

myTaste.com

Super Green Shakshuka

Super Green Shakshuka

Hello Everyone! I can’t believe that we’re already halfway through the year! Metro Manila has now shifted from Enhanced Community Quarantine to General Community Quarantine since the beginning of this week and I honestly don’t know what’s going to happen. We haven’t even started to flatten the curve, and here we are letting people out and go back to work with positive cases rising much higher than when we were under enhanced quarantine.

I’ll unfortunately be reporting back to the office starting this coming Monday and Tuesday, twice a week while the other 3 days will be to continue working from home. I honestly don’t see the point in risking my health and my life just to go into the office two times a week when there is still so much uncertainty with the on-going pandemic, especially when it’s ten times harder to get anywhere via public transport due to capacity limitations to comply with social distancing. It was hard enough to get a ride to and from work pre-pandemic times, what more now? I remember waiting almost an hour for a ride home on many occasions, now I’ll probably be waiting 2 or even more hours just to get home, exposed in the open to the virus. While there’s a shuttle service initiated by the company I’m working for to avoid this issue, I don’t know how long they’ll be able to keep up with a door-to-door pick-up/drop-off service.

Super Green Shakshuka

Anyway, mini tangent/rant aside, a new month means it’s time to move onto the next colour of the rainbow for this year’s theme on Amcarmen’s Kitchen! The recipe that I’ll be sharing with you tonight is inspired by a dish that I had way back when I was still living and studying in Australia. It was in fact a weekend farewell brunch for me as I left the country the following day for good after having completed my degree and graduated a couple months back before this weekend brunch gathering.

I first came across the idea of a green shakshuka at SHUK North Bondi. Green shakshuka puts a healthy green spin on the classic Middle Eastern shakshuka recipe. Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently poached eggs. Within the tomato sauce there’s diced onions, garlic and bell peppers. Lastly, it’s garnished with freshly chopped herbs such as cilantro and parsley.

The great thing about a shakshuka is its versatility. Similar to how you can toss most ingredients from your fridge into a smoothie, the same can be said for a shakshuka. For this green shakshuka, I’ll be replacing the tomato sauce and bell peppers with an abundance of sautéed green vegetables.

Super Green Shakshuka Ingredients

Whatever veggies you’ve got lying around, just throw them in! For my improvised take on this recipe, I’m going with broccoli and asparagus for some bite, and leafy greens such as locally grown kale, spinach, chilli, and malunggay leaves. I also threw in some green chillies for a kick of heat and some fresh basil and green scallions for freshness.

Super Green Shakshuka Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

  • 3 large free range eggs
  • 1 cup broccoli, roughly chopped
  • 1 cup kale leaves, roughly chopped
  • 1 cup spinach leaves
  • 3/4 cup chilli leaves, stemmed
  • 1/2 cup asparagus, roughly chopped
  • 1/4 cup malunggay leaves, stemmed
  • 2-3 garlic cloves, finely minced
  • 2 large green chillies, sliced
  • 2 small red onions, finely diced
  • 2 small red bird’s eye chillies, sliced
  • 1 stalk green scallions, chopped
  • 3 tbsp olive oil
  • 2 tsp black olives, sliced
  • 2 tsp capers
  • Handful basil leaves, roughly chopped
  • Salt and ground black pepper, to taste
  • Shaved parmesan cheese

Optional (to serve with)

  • 1 large avocado, peeled, pitted, and sliced (optional)
  • Crusty bread, toasted

METHOD

  1. Heat olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions together with half of the sliced green chillies and the white parts of the scallions, cooking until they soften, about 1-2 minutes.
  2. Next, add in the chopped broccoli and cook for about a minute before adding the chopped asparagus in. Season with a touch of salt and freshly ground black pepper. Give it a good mix and cook for a further minute or so until they start to soften a bit.
  3. Add in the chopped kale and spinach leaves with just a touch of water. Cover for about 30 to 45 seconds to allow the steam to wilt the leaves. Add in the chilli leaves followed by the malunggay leaves and give it a good mix. Cook, uncovered, for about a minute or two; turning the heat down to low at this point so that your veggies do not overcook.
  4. Flatten the veggie mixture with a spatula and create 3 small wells. Crack an egg into each well and season with a touch of salt freshly ground black pepper. Add the sliced black olives, capers, red and green chillies, and green scallions. Cook the eggs until done to your liking. You can also cover to steam and cook the eggs faster (about two minutes for cooked whites and a lovely runny yolk). Heat off, and sprinkle with the chopped basil leaves to garnish.
  5. Serve immediately with your choice of sliced avocado or crusty bread, or ever both for a heavy brunch. Enjoy!

Super Green Shakshuka

You can easily double this recipe to serve more hungry tummies. It’s an easy, one-pan dish filled with lots of green goodies and poached eggs. Whether you eat it for breakfast or dinner, it’s a hearty, nutrient-packed meal that will last you through any season!

Super Green Shakshuka

BON APPÉTIT

– Ally xx

myTaste.com

Baked Sweet Potato & Egg Brekkie Boats

Baked Sweet Potato & Egg Brekkie Boats

Hello Everyone! Oh wow – two words in and I’m already having a writer’s block! I literally just spent the last 20 minutes thinking about what to write after ‘Hello Everyone!’ In all honesty, there are definitely A LOT of things I can talk about to you guys, but the timing isn’t just quite right yet. You’ll probably only hear about everything that I have to share in September – is it worth the wait? Well maybe it’s more just for me as exciting things are about to unfold, maybe for Amcarmen’s Kitchen, but definitely on my personal life and adventures ahead!

So aside from that thing that I can’t tell you guys just yet, there’s actually nothing I can touch on at this moment and just realising what a boring week/weekend I had. Okay, just as I typed weekend out, I just remembered that it wasn’t all that boring at all. I met up with a couple of friends on Friday night to celebrate a birthday. The night was great – the usual good food, good company cliché but I thought that my food could have been a lot better to be honest. And of course, the cherry atop the cake was that of all places and of all times, my Boss had to have dinner at the same place, at the same time, and sit directly opposite the direction I was facing. Good times. Can’t escape. I remember one of my friends saying “Oh sh*t it’s my colleague” as he pointed out to my manager’s (my Boss’ daughter) husband, to which I responded to him “Oh sh*t it’s my Boss and his WHOLE family!” *insert cold sweat emoji* On Sunday night I met up with more friends at a friend’s open house for Raya which equated to more laughs and definitely great home-cooked food! The night ended young for me as I was for some reason immensely exhausted that day.

Baked Sweet Potato & Egg Brekkie Boats

All that side and diving right into tonight’s recipe – I came across the original recipe by Willow over on Will Cook For Friends. I especially loved how she described that this was one of those ‘fluke recipes that came to [her] out of nowhere’ and I’m sure all foodies, home cooks, chefs, and probably anyone really has had one to these revelations(?) is this the correct word to use? Anyway, this is how I come up with so many different variations of stir-fries and weird combinations of food pairings (that actually do surprisingly work, but probably not for Gordon Ramsay) during my university days.

We’ve all stared into the black hole that is our fridge, as Willow describes:

Me: “Man, I really need to go shopping.”
Eggs: “We’re here! Pick us, pick us!”
Me: “I don’t want eggs… unless they were really, really awesome eggs!”
Sweet potato that’s been sitting on my counter for two weeks: “AHEM. I’ve got you covered.”

And so behold these wickedly delicious gluten-free and paleo Baked Sweet Potato Boats for a filling weekend (or even week day if you have the time) brekkie for champs!

Baked Sweet Potato & Egg Brekkie Boats Ingredients

PREP TIME 10 MINS | COOKING TIME 80-95 MINS* | SERVES 2**

*Baking time time will vary depending on the size of your sweet potato.

**Half of a sweet potato with an egg in it for breakfast is already pretty filling, but if you’re serving these to particular bunch of super hungry people, then you might want to plan on a whole potato and two eggs per person. The recipe can easily be doubled, tripled, and so on.

INGREDIENTS

  • 1 very large orange sweet potato, washed and scrubbed clean
  • 2 large free range eggs
  • 2 slices of bacon strips
  • Fresh chopped spring onions, for garnish
  • Ground sea salt and black peppercorns, to taste
  • Tabasco, Sriracha, or any other hot sauce, to taste

METHOD

  1. Preheat oven to 180C (350F or gas mark 4).
  2. Place the washed and dried sweet potato (whole) in a baking dish and into the oven. Bake for about 60-70 minutes, or until tender as time will vary depending on the size of your sweet potato.
  3. Meanwhile, heat a small frying pan over high heat and cook bacon to your liking***. Remove from the pan once done and transfer to a plate lined with a paper towel to drain off excess grease. Set aside.
  4. Once done, remove the sweet potato from the oven and cut it in half lengthwise. Using a pairing knife, carefully carve out a well in the center of each half, about as big as you think you’ll need for the size of your eggs. Crack the eggs into a small bowl and pour into the carved well. Season with a touch of salt and pepper.
  5. Place the potato halves back into the baking dish, resting them against the side of the pan if needed to keep them from tipping and spilling any egg. Return to the oven for about 20 to 25 minutes, or until the eggs are cooked to your liking. I like my whites cooked with an oozy yolk!
  6. Remove from the oven and crumble the bacon over the top. Serve with your favorite hot sauce, and a bit of freshly chopped spring onion to garnish. Enjoy!

***There are many ways in which we all prefer to cook our bacon, and there is no wrong way of doing so. You can do this in a pan on the stove like how I’ve done, or bake it in the oven. To bake the bacon, spread the bacon strips in a single layer on a rimmed baking sheet lined with a sheet of foil for easier cleanup.

Baked Sweet Potato & Egg Brekkie Boats

BON APPÉTIT

– Ally xx

myTaste.com

Savoury Orange Sweet Potato Toasts (3 Ways)

Savoury Orange Sweet Potato Toasts (3 ways)

Hello Everyone! Firstly, I would like to apologise for getting this post up TWO days late (compensating by posting earlier in the day today). I’ve been hibernating for the past few days after mentally and physically tiring days and nights of work. I don’t want to get into a long winded description of why since I’m not a 100% in the mood to write, so I’ll just hop on forward to tonight’s recipe. Hopefully I’ll be in a better mood to write next week. Apologies once again! It’s nothing serious by that way, it just that while I’m writing this, my mind seems to doze off and my eyelids just keep getting heavier and heavier, making it hard for me to concentrate even the slightest bit.

But of course I won’t just leave you guys with a less than mediocre introduction – it is a new month after all on Amcarmen’s Kitchen and I have yet to introduce to you the theme for this month! So just a little bit of inside information, probably about a year ago, I saw these beautifully colourful sweet potato toasts in a Coles Magazine spread and instantly knew I had to give these a go. Fast forward a year (or more) later, and I’ve finally decided to whip up Three Savoury Sweet Potato Toasts for you. They are definitely not as aesthetically pleasing as those you’d find on Pinterest though so don’t hate it these toasts look… Underwhelming. I think my toppings were WAY too massive for the potato slices I had, hence an imbalance proportions. I don’t know – the photographs just look weird to me *insert cold sweat emoji*.

So yes, as you can already see, I’m a bit late on the then hot and trendy sweet potato toasts, but that won’t stop me from sharing them with you guys. Sweet potato toast is basically toast, but without the toast. Skeptics question how can it be called toast without the actual toast? Well, if you’re gluten-free, want a little more fiber in your diet, or are tired of bread for toast, then sweet potatoes are a great option as a substitute. In addition, sweet potatoes contain beta-carotene that gets converted into vitamin A in our body – just like carrots and other orange-coloured fruits and vegetables. Vitamin A is important for hair, skin, nails, vision, and plays a key role in immune function.

Savoury Orange Sweet Potato Toasts (3 Ways)

Preparing your Sweet Potato Toasts

PREP TIME 10 MINS | COOKING TIME 20 MINS* | MAKES 5 SLICES**

*Baking time time will vary depending on the size and thickness of your sweet potato slices.
**Or how-ever-so-many slices you can get from a single sweet potato

INGREDIENTS

  • 1 large orange sweet potato, wash and dried

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Place a wire rack on a large rimmed baking sheet.
  2. Trim both ends from the sweet potato using a knife and slice them lengthwise into 1/4-inch thick slabs using a knife or mandolin slicer.
  3. Arrange the slabs in a single layer on the wire rack and bake for about 15-20 minutes or until the potatoes are tender, but not fully cooked.
  4. Remove the potatoes from the oven and allow them to cool on wire rack completely before transferring to a storage container. They can be stored in the fridge for up to 4 days.

When it’s go-time simply add the desired number of slices to your toaster and toast away. Setting it on the highest setting takes only one toasting cycle to get them how I like them (warm, bubbly and crispy on the edges). Just be wary that yours may need more or less depending on the toaster that you are using. Adjust to your liking!

Notes/Tips:

    • Look for sweet potatoes that are relatively shaped like a tube so that they’re easier to slice.
    • Don’t remove the skin because fibre in it is good and it helps the slices hold up better during storage.
    • Using a mandolin slicer gives you uniform slices of sweet potatoes, and is easier and safer than using a big knife.
    • Allow them to cool completely after baking before stacking them in a container or they’ll get sweaty and will definitely take longer to toast when you’re ready to eat them.

Now the fun starts – you get to add toppings! The possibilities are pretty much endless but these three are my absolute favourite combinations for a yummy start to my day!


Avocado, Beetroot & Goats Cheese

Savoury Orange Sweet Potato Toasts: Avocado, Beetroot & Goats Cheese

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

  • Avocado slices
  • Beetroot slices
  • Freshly ground black peppercorns
  • Goats cheese, crumbled
  • Lemon zest
  • Spring onion, chopped
  • Sweet potato slice(s)

METHOD

  1. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
  2. Top with the above garnishes and enjoy!

Smashed Avo, Crispy Bacon & Poached Egg

Savoury Orange Sweet Potato Toasts: Smashed Avo, Crispy Bacon & Poached Egg

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

  • Bacon slices
  • Balsamic reduction
  • Poached egg
  • Smashed avocado
  • Sweet potato slice(s)

METHOD

  1. Crispy Bacon: Heat a medium size non-stick frying pan over high heat. Add the bacon strips and cook for about 3-4 minutes per side. Place on a dish lined with paper towels to drain the excess oils. Next add the tomatoes and fry in the bacon fat for about 3-4 minutes per side as well. Set aside in an oven to keep warm before serving.
  2. Balsamic Reduction: Next, pour the 1/2 cup of balsamic vinegar in a small saucepan over medium heat. Bring the vinegar to a boil, then turn down the heat down so that the boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrup-like consistency). If you have impatient tendencies like me when it comes to food, do not increase the heat at this point! Your reduction may burn and you will be left with a stiff, hardened mess.
  3. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  4. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
  5. Top with the above garnishes and enjoy!

Beet & Salt-cured Salmon

Savoury Orange Sweet Potato Toasts: Beet & Salt-cured Salmon

PREP TIME 5 MINS | COOKING TIME 5-10 MINS | SERVES 1

INGREDIENTS

***Or store-bought smoked salmon will do just fine as well.

METHOD

  1. Crispy Salmon Skin: Preheat oven to 190C (375F or gas mark 5). Line a baking sheet with parchment paper, and lightly brush olive oil and sprinkle some salt on both sides of the salmon skin. Place the salmon skin, shiny side up, on the baking sheet and bake for 10 minutes or until the skin is crisp. Allow the salmon skin to cool before eating.
  2. Place the sweet potato slices into a toaster and toast on the highest setting until warm, bubbly and crispy on the edges.
  3. Top with the above garnishes and enjoy!

And there you have it! Three simple Savoury Sweet Potato Toasts for a great fix of a seriously nutrient-packed brekkie! What do you think about sweet potato toast? Have you tried it for yourself, and if you have what did you think?

BON APPÉTIT

– Ally xx

myTaste.com

Ropa Vieja con Huevos Rancheros

Ropa Vieja con Huevos Rancheros

Hello Everyone! You guys must be thinking that I’m on a roll here! Three consecutive recipes?! Don’t get used to it because it’s just for this one time to get everything wrapped up for this month so that I can start a new theme for the month of June! I did mention in a couple of posts back that for the month of June, I’ll be switching up my upload schedule day to Mondays, and the reason does indeed correlate to the theme. I’ll keep everyone on their toes for a while longer and come Monday, all will be revealed!

I had lots of fun last night a my friend’s place for sungkai (iftar) and of course to celebrate her daughter turning 1! Tonight’s post is a little later than usual this time around because I literally just came back from another night out for a sungkai catch up dinner with friends. I’ve probably mentioned this before in a post somewhere on this blog, but I’ll mention it again just to clear things up – I’m not a Muslim. I don’t practice ramadhan which then subsequently means that I don’t have to break fast for iftar. Yes I was born and bred in a Muslim country, and even though I have been exposed to these practices for practically my whole life, I wasn’t born into the religion (hint on the ‘Third Culture Foodie’!).

Anyway, tonight’s recipe is sort of another way you can use leftover Ropa Vieja to make similar, but not so Eggs Benny dish. Okay, I mentioned in yesterday’s post about this Latin American café that Jialing and I found during one of our “Fatness Fridays” adventures. While I thought back to this day, I was totally convinced that the Huevos Rancheros dish that I had was a marriage of it and the Ropa Vieja sandwich that Jialing had, but it wasn’t until I scrolled through hundreds of Instagram photos on my feed to recall the dishes to find out that they were two separate things.

Ropa Vieja con Huevos Rancheros

In my last post I said that a Ropa Vieja Eggs Benny came into mind – which it did, but that wasn’t they way I had initially imagined it. In fact, this Ropa Vieja con Huevos Rancheros was how I pictured the ‘Eggs Benny’ dish to look, but in the end I decided to reimagine it just because this didn’t really have the feel of an Eggs Benny dish. However, I didn’t want this dish to end up in my archive of ‘will never get around to posting’ but since this dish is sort of related to the last two I posted, I thought I’d share the recipe with you! I mean, it’s essentially, well practically identical to the last recipe, just a few minor differences, especially with the plating.

Huevos Rancheros, or in English “rancher’s eggs”, is a traditional breakfast dish served as a mid-morning fare on rural Mexican farms – hence its name. The dish is made up of fried eggs that is served atop a lightly fried tortilla (traditionally corn, but other adaptations have used wheat tortillas instead), with a tomato-chilli sauce, refried beans, and slices of avocado or guacamole. You could say that my adaptation to marry Ropa Vieja and Huevos Rancheros together is an amped up version of a humble and traditional Huevos Rancheros brekkie.

Ropa Vieja con Huevos Rancheros Ingredients
Ignore the other ingredients photographed but not mentioned below – the other ingredients are of the ropa vieja dish to accompany this dish!

PREP TIME 5-10 MINS | COOKING TIME 10-15 MINS* | SERVES 3

*Provided that you’ve made your Ropa Vieja ahead of time, i.e. the night before, if not then make sure you allocate yourself 3-4 hours altogether for this recipe

INGREDIENTS

  • Leftover Ropa Vieja
  • 3 super soft flour tortilla wraps
  • 3 large free range eggs
  • 2 large avocados, pitted, peeled, and halved**
  • 1 can (16oz) organic black beans, drained, blanched in hot water, and smashed
  • Chopped spring onions, to garnish
  • Tabasco sauce, to taste

**Squeeze a touch of lemon or lime juice to prevent it from browning

METHOD

  1. If you haven’t pre-made your Ropa Vieja for this recipe, then start of with this before moving on to the other components of the dish. Allocate yourself about 3-4 hours prior.
  2. Heat about a tablespoon of olive oil in a small frying pan. Crack the egg in and fry until the edges start to brown. I personally like my sunny-side up eggs this way – the browned edges gives a nice nutty flavour to the whites which is total yum! Repeat for the remaining eggs.
  3. In a medium-sized non-stick frying pan, lightly heat the tortilla wraps until they start to slightly brown. Remove from the pan and repeat for the remaining wraps.
  4. Place the tortilla wrap on a plate and top with the smashed black beans. Make a nest in the middle and top with the ropa vieja, sunny-side up egg, and halved avocado to the side. Drizzle a bit of tabasco sauce over and sprinkle some chopped spring onions. Serve and enjoy!

Ropa Vieja con Huevos Rancheros

Tune in on Monday for an all new theme and a bunch of yummy recipes!

BON APPÉTIT

– Ally xx

myTaste.com

Fried Chicken with Salted Egg Sauce 'Eggs Benedict'

Fried Chicken with Salted Egg Sauce ‘Eggs Benedict’

Hello Everyone! I hope everyone has had a good week, and yes I am aware it is only a Sunday night, but I want to be able to share with you guys all the delicious dishes that I’ve whipped up in for the month of May. I do plan out all my recipes so that I know whether to cook 4 or 5 dishes depending how many Wednesdays there are in a month. Because I missed a post last month which is why everything got pushed forward by a week. So I plan to wrap up Eggs Benny month by posting on an extra day so that you’ll get to see everything I prepared for you guys!

Fried Chicken with Salted Egg Sauce 'Eggs Benedict'

Tonight I’ll be tackling a classic combination of fried chicken and waffles with a hit of a Bruneian favourite twist to it. Over the recent year there has been a craze to add salted egg sauce to pretty much every dish possible – salted egg sauce carbonara, salted egg sauce fried chicken, salted egg sauce nasi lemak, salted egg sauce kolo mee, and the list goes on as imaginable! Oh, and let’s not forget those highly overrated and overpriced Salted Egg Potato Chips from Irvins! At the hype of its time, I caved into these overpriced potato chips because they were indeed, as marketed, dangerously addictive. Thank goodness I’ve fallen out of the craze of it all – or have I really? I’m sure when the craving kicks in, I’ll be in trouble *cheeky grin*

The recipe I’ll be sharing with you guys is not something new, in Brunei that is – I guess? Please do share in the comments below if you’ve seen this dish, or something similar, outside of Brunei. Basically, the waffles substitute the classic English muffin while a salted duck egg sauce is made instead of a traditional hollandaise sauce that makes an Eggs Benny. The sweetness of the Belgian waffles pair perfectly with a savoury spicy crispy fried chicken and salty egg sauce – definitely an explosion of taste and texture in your mouth, exciting your palette. Sweet. Spice. Salty. Boom!

Fried Chicken with Salted Egg Sauce 'Eggs Benedict' Ingredients

PREP TIME 1 HOUR* | COOKING TIME 30 MINS | SERVES 3

*Includes the 1 hour marinating time for the chicken

INGREDIENTS

For the tom yum fried chicken

  • 3 pcs boneless whole leg chicken
  • 8 tbsp water
  • 6 tbsp cornflour
  • 6 tbsp plain flour
  • 3 tsp sesame oil
  • 1 & 1/2 tsp salt
  • 1-2 tsp homemade tom yum paste
  • Dash of ground black pepper

For the salted duck egg sauce

  • 3 salted duck egg yolks, steamed and smashed
  • 2 sprigs fresh curry leaves (dried leaves can be used as well if not available)
  • 3-4 red bird’s eye chillies, chopped
  • 1 can (350ml) evaporated milk
  • 6 belgian waffles**
  • 3 large free range eggs
  • Micro-herbs, to garnish

**You can either make your own waffles or buy them in the store – I opted for the latter just because I don’t have a waffle maker to be able to make them myself.

METHOD

  1. Tom Yum Fried Chicken: Combine all the marinade ingredients in a medium-sided bowl and mix the chicken around until well coated. Cover the bowl with cling wrap and leave to marinate for at least an hour to let all the tom yum flavours infuse into the chicken.
  2. Preheat oven to 180C. Heat up oil in a large frying pan and shallow fry the chicken until skin is crispy and golden (about 5-6 minutes per side).
  3. Remove from the heat and place on a baking tray lined with aluminium foil. Place the wings in the oven for a further 8-10 minutes to finish off in the oven.
  4. Salted Duck Egg Sauce: While your chicken is on the go, sauté the egg yolks, curry leaves and half of bird’s eye chillies until fragrant. Reserve some of the fried curry leaves to garnish your dish later. Add the evaporated milk and bring to a boil until the sauce has thickened.
  5. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  6. Assembly: Top the waffles with the tom yum fried chicken followed by the poached egg. Drizzle a generous amount of salted duck egg sauce and garnish with the remaining chopped chillies, fried curry leaves, and micro-herbs. Serve and enjoy!

Fried Chicken with Salted Egg Sauce 'Eggs Benedict'

BON APPÉTIT

– Ally xx

myTaste.com

Bacon Eggs Benedict

Bacon Eggs Benedict

Hello Everyone and welcome to an all new theme for the month of May on Amcarmen’s Kitchen! For the month of May, I will be sharing recipes and renditions of a classic go-to foolproof Eggs Benedict! The thing I love about a good ol’ Eggs Benedict dish is its versatility – if you like pork, then go for a Beer-braised Pulled Pork Eggs Benedict accompanied with a Sriracha hollandaise sauce *drools* Or maybe you prefer beef, chicken, lamb, or seafood? The options are endless! You can even take a vegetarian spin to this and go meatless if you prefer. Get creative with the classic hollandaise sauce that makes an Eggs Benedict what it is. Fuse cuisines and cultures.

All this will be covered on the blog this month so do stay tuned on how you can tackle the endless possibilities to make your Eggs Benny experience one to remember! Tonight, I will be starting off with a classic with a slight twist, and as the month progresses, we’ll delve deep into creative fusions that have been inspired from my café adventures back when I was still studying in Australia.

Bacon Eggs Benedict

Now forgive me if I’m giving out false information as I am relying on the world of Wikipedia here. I guess my teachers from high school and uni haven’t taught me well enough to not source from wiki *cheek grin* but anyway, though there seemed to be conflicting recounts on the exact origins of the Eggs Benedict, this one in particular speaks out to me:

Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise”. Oscar Tschirky, the maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast — “Talk of the Town”. The New Yorker. December 19, 1942.

Therefore, you could safely say (I guess) that the original main ingredients found in a classic Eggs Benedict dish are eggs, bacon, hollandaise sauce, and an English muffin – popularised by Oscar Tschirky. Okay well, when I said that it speaks out to me, I don’t mean in a sense that I’ve ever been hungover, but that this is what I imagined a morning-after hangover meal would be.

Bacon Eggs Benedict Ingredients

Before we dive in, there’s a slight twist to the classic recipe that I will be sharing with you guys tonight – and the twist is basically just a few extra ingredients to bulk it up and add some zing and tang to it. Tanginess from the balsamic reduction and a slight zing from the chimichurri sauce!

PREP TIME 15 MINS | COOKING TIME 25 MINS | SERVES 3

INGREDIENTS

For the eggs benedict

  • 6 slices of streaky bacon
  • 3 English muffins, halved, slightly toasted, and butter
  • 3 large free range eggs
  • 1 large avocado, peeled, pitted, and smashed*
  • 1 large tomato, sliced
  • Chilli flakes, to top

*Squeeze a touch of lemon or lime juice to prevent it from browning

For the hollandaise sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • Fresh Thyme Leaves
  • Ground salt and black pepper to taste

For the chimichurri sauce (by Karina from Cafe Delites)

  • 1/4 cup olive oil
  • 1/4 cup parsley, finely chopped
  • 3-4 garlic cloves, finely minced
  • 2 red bird’s eye chillies, deseeded and finely chopped
  • 1 tbsp white wine vinegar
  • 1/2 teaspoon dried oregano
  • Ground salt and black pepper, to taste

For the balsamic reduction

  • 1/2 cup balsamic vinegar

So I know that there are a heck load more ingredients mentioned in the list above than what is shown in the shot – apologies! If you want a classic Bacon Eggs Benny without the fancy schmancy reductions and sauces, then feel free to omit. They’re really just optional for an extra boost of flavours to an already flavoursome dish.

METHOD

  1. Chimichurri Sauce: Mix all the ingredients together in a small bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using, but I think that the longer it sits, the better it tastes, so prepare this first before everything else to ensure this!
  2. Bacon and Tomatoes: Heat a medium size non-stick frying pan over high heat. Add the bacon  strips and cook for about 3-4 minutes per side. Place on a dish lined with paper towels to drain the excess oils. Next add the tomatoes and fry in the bacon fat for about 3-4 minutes per side as well. Set aside in an oven to keep warm before serving.
  3. Balsamic Reduction: Next, pour the 1/2 cup of balsamic vinegar in a small saucepan over medium heat. Bring the vinegar to a boil, then turn down the heat down so that the boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrup-like consistency). If you have impatient tendencies like me when it comes to food, do not increase the heat at this point! Your reduction may burn and you will be left with a stiff, hardened mess.
  4. Hollandaise Sauce: While the balsamic reduction is underway and slowly simmering, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  5. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  6. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  7. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, fresh thyme leaves, and season with salt and pepper.
  8. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  9. Assembly: Spread the smashed avocado on the toasted and buttered English muffin half and top with the crispy bacon strips, tomato slice, and then the poached egg. Top a generous amount of the hollandaise sauce and sprinkle with a bit of chilli flakes to pack a slight kick. Finally, drizzle with the balsamic reduction and chimichurri sauce around the plate. Serve and enjoy!

Bacon Eggs Benedict

BON APPÉTIT

– Ally xx

myTaste.com

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes)

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes)

Hello Everyone! I hope everyone had a much better than weekend than I did! I say this because I got called to work on Sunday for an event; it was towards the end of a Saturday work day and I was excitedly looking forward to a do-nothing Sunday when I got a text from my supervisor asking if I was free to work and help out with an event. I sighed when I saw the message, and was tempted to say “no I’m not free because it’s Sunday”. I probably would’ve gotten an earful on the Monday though, so being the ever so star employee (no not really) that I am, I said “yes I’m free”. So there went my only day off. I’m definitely looking forward to this weekend though for the long weekend; 3 days off (including Sunday) and a short start to next week! I’ll definitely be using this time to experiment in the kitchen.

Anyway, that aside, the recipe that I will be sharing with everyone tonight is a classic favourite in the Geronimo household. Ever since I was a little kid, this dish will always somehow make it’s way to the table either for a delicious lunch, or a warm hearty dinner. Sarciado (sar-shee-ah-doh) is a fish dish from the Philippines that predominantly features tomatoes and eggs. The name sarciado in the Tagalog language means cooked with a thick sauce where the word “sarsa” is derived from the Spanish word “salsa” meaning sauce.

It is essentially a combination of two separate dishes: “piniritong isda”(fried fish), and a tomato-scrambled eggs “sarsa” sautéd in a flavour combination of garlic, onions, ginger, and fresh tomatoes. Traditionally, the dish was developed as a way to make leftover fried fish into a whole new dish that is both appetising and hearty. It may seem strange to put fish and eggs together, but trust me, they do go very well together. Having said this though, the dish does not solely rest its fate on leftover fried fish – there’s not stopping you to whip up this dish using a freshly fried fish of any kind really – mackerel, snapper, grouper, or even tilapia works well. For the recipe that I will be sharing tonight, I have chosen to fry up some beautiful fresh saltwater tilapia.

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes) Ingredients

PREP TIME 20 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

  • 2 whole tilapia (about 500g each), gutted, scaled, and cleaned
  • 1 cup fish stock*
  • 2-3 garlic cloves, minced
  • 2 medium-sized tomatoes, diced
  • Thumb-sized ginger, peeled and sliced thinly
  • 1 large free range egg, lightly beaten
  • 1 small brown onion, halved and then sliced thinly
  • Ground sea salt and black pepper, to taste
  • Fish sauce, to taste
  • Turmeric powder
  • Spring onions, chopped
  • Vegetable oil, for frying

*I have a lot of fish heads and bones left over from the previous two recipes which can be found here and here, so I decided to drop them into a pot of water together with salt, garlic cloves, whole black peppercorns, ginger slices, and some dried bay leaves. Left to simmer for about 45 minutes to an hour and you’ve got yourself a lovely fish broth. Alternatively you can just use water instead of fish stock.

METHOD

  1. Heat about 1/4 cup of vegetable oil in a large frying pan over medium-high. Season the tilapia fish with ground sea salt, pepper, and rub the turmeric powder into the fish. Fry the fish until golden and cooked through, about 4-5 minutes and then flip the fish over and cook the other side for a further 3-4 minutes. Once done, transfer to a plate lined with a paper towel to soak up any excess oil. (If you are using leftover fish, skip this part and move on to step 2).
  2. Remove some of the oil from the large frying pan, leaving about a tablespoon behind. Bring the heat down to medium and sauté the ginger and minced garlic together until fragrant and golden brown, about a minute. Add the onions in and cook until soft, a further 1-2 minutes.
  3. Add the tomatoes, toss and leave to cook until the tomatoes are soft, about 2-3 minutes. Once soft, add the fish stock (or water) and cook for a further 3-4 minutes until the sauce is brought to a simmer. Season with a bit of fish sauce, adjust to your liking, and ground black pepper.
  4. Place the fish in the pan and cover it with the sauce while leaving it to braise (quickly), about 5 minutes. Pour the egg into the sauce and quickly mix until well combined. Turn the heat off before the egg completely solidifies.
  5. Transfer to a serving dish and top with some chopped spring onions (unlike me where I completely forgot, though optional). Serve immediately with hot steamed rice and enjoy!

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes)

BON APPÉTIT

– Ally xx

myTaste.com

Cornflake-crusted French Toast

Cornflake-crusted French Toast

Hello Everyone! I’ve got another french toast recipe with a twist for you again today, but this time there will be no added milo to it. Instead we’re gonna crust our classic french toast with some cornflakes to give it that extra added crunch to an already soggy bread. I came across this idea a couple of months ago back in July when Symmetry Breakfast went viral. They posted a photo of some cornflake-crusted french toast and when I planned for Breakfast/Brunch Month for October, I knew I had to tackle a recipe for that!

I absolutely love their work! If you have been following my Instagram during that month, you would’ve seen that Jialing and I (and Edison) hopped on the #symmetrybreakfast bandwagon for the last remaining week that I was in Sydney. Actually, I might just share the photographs here since I don’t know if I will be posting them on the blog anytime other than now I guess (click on the individual images to view a larger version of them):

Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread; Blueberry & Passionfruit Cider French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte; Orange Sunrise Cocktail Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider
Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa; Russian Earl Grey Tea Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails

L-R: Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread; Blueberry & Passionfruit Cider | French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte; Orange Sunrise Cocktail | Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa; Russian Earl Grey Tea Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails

I know, they’re not quite as symmetrical as the guys from Symmetry Breakfast (we tried to be creative with our symmetry/asymmetry lines), but it still gained a lot of views, likes (especially from Symmetry Breakfast), and new followers! Anyway, yes I realise that I have gone on a bit of a tangent, but I’m pretty sure you enjoyed those photographs (for those who have not seen them that is). So let’s get down to business shall we and get a move on to today’s recipe:

Cornflake-crusted French Toast Ingredients

PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*

*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread

INGREDIENTS

  • 1 & 1/2 cups of cornflakes, crushed
  • 4 thick slices of bread
  • 1/2 cup milk
  • 1 large free range egg
  • 1 tbsp white sugar
  • 1/2 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ground nutmeg

Optional:

  • Green Kiwi
  • Pineapple
  • Strawberries
  • Honey
  • Powdered sugar
  • Vanilla yoghurt

METHOD

  1. Whisk the eggs together with the milk, sugar, spices, and vanilla extract in a bowl.
  2. Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long. The dip the soaked sliced bread into the cornflake crumbs and coat.
  3. Place the bread slice into the frying pan and cook until done, 2-3 minutes per side.
  4. Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
  5. Top with your favourite toppings, and/or serve with your choice of fruits for a fresh salad on the side. Enjoy!

Cornflake-crusted French Toast

Cornflake-crusted French Toast

BON APPÉTIT

– Ally xx

myTaste.com