~ seeking peace spice by spice by spice
This morning I tried a technique I learn from my sister which is to make scrambled eggs using a saucepan. I racked for eggs and just because I had only a tablespoon left of creme fraiche in the fridge, I put that in. Seasoned with salt and black pepper and proceeded to scramble my eggs in a saucepan. I must say, after that, I am so never going to scramble eggs in a pan again.
Today I tried making eggs Benedict for breakfast. I must say that the poached eggs were a disaster. I followed instructions to the T, followed the videos on YouTube halfway through, yet, the whites of the egg persisted in swirling all over the pot and making a big mess.
The hollandaise sauce saved the day. It was still delicious but I wished I could perfect the poached eggs. Anyway, this is a better deal than coffee bean’s eggs as each time I ordered them, the yolks always are hard.
The yolks were still runny.
On the toasted buttered English muffin, I placed crispy chewy fried turkey bacon and then the eggs topped with the hollandaise sauce.
I am so going to make this again when I have the craving for eggs.
I learnt how to make delicious crispy store bought ciabatta from my aunt. She’d drizzle a bit of olive oil on the gut bread and put it on a hot pan till it browns. The result- crispy delicious goodness. So simple yet I never thought I doing that.
For breakfast yesterday, I made this sandwich using leftover sardines from the previous day’s fried sardine egg bread.
I will do this from now on whenever I have ciabatta. The fun now comes from filling ideas!
What makes this a blissful breakfast is the fried mushrooms in garlic and butter. Lots of them! Mmmmm… Make sure to cook the mushrooms till they are dry and then sprinkle good quality sea salt flakes. I used Maldon’s smoked sea salt flakes.
Am still smiling from the lovely juicy garlicky shrooms. 🙂
Here are some ideas for breakfast. I’m a savoury person so very rarely would I make sweet dessert like breakfast e.g. pancakes or muffins. One weekend morning, I had bits of this and that and decided to have a tapas like breakfast. I placed the food on the dining table and you just take what you like. Well, since I didn’t have like a smorgasbord of food, that was like practically everything on the table.
Since I love starters so much, I might just want to host a party and serve only appetisers and finger food. Yumz!
The Occasional Cook 