Bacon, egg and toast cups

 

Bacon, egg and toast cups
Recipe adapted from Martha Stewart
Preparation time: 15 minutes
Cooking time: 15-20 minutes (depending on how you like the doneness of your egg yolk)
Serves 6

Ingredients
3 tbsp butter, melted
7 1/2 slices white bread
6 slices bacon
3 tbsp Parmesan cheese
6 eggs
Salt and freshly ground pepper


1. Preheat oven to 190°C (375°F) - if you are using a convection oven, please turn off the fan setting or your eggs will be overcooked. Otherwise, you may need to reduce the temp by about 15C.

2. In a large frying pan, cook the bacon until almost crisp (85% cooked) over medium heat, flipping once. It will continue to cook in the oven. Remove from heat and leave aside.

3. Lightly butter a 6-standard muffin cup. Alternatively, you can use a 12 cup pan, leaving empty space in between.

4. With a rolling pin, flatten bread slices slightly. Cut off the crust off all the bread, then cut 6 pieces into halves. Cut the other bread into quarters (ie you need 6 quarters for the base).

5. Place 2 halves of bread into each muffin cup, overlapping slightly around the exterior to form a circle - make sure the bread comes up to edge of cup. Use the quarter piece for the base and to patch any gaps. Repeat for other 5 cups, then brush all bread cups with remaining butter.

6. Place a piece of bacon in each bread cup and then sprinkle with some Parmesan cheese (about 1/2 tsp per cup or more if you like). Crack an egg in a bowl and pour into the bread cup slowly, avoiding overspill of egg white. Season with salt and pepper.

7. Bake until egg whites just set, suggested cooking time in Martha Stewart's recipe is around 20-25 minutes however I find that this resulted in a cooked (solid) egg yolk. I prefer my egg yolk runny so I took mine out around 16 minutes, you may need to try this a couple of times til you get the exact timing for your preferred doneness.

8. Run a small knife around cups to loosen toasts. Serve immediately with some fresh cherry tomatoes, which go nicely with the bacon, egg and toast cups.

9. Alternatively, you can also make a "baked egg version" by beating your eggs with some salt, pepper and 1 tbsp milk and then pouring over the bacon and Parmesan. For this, bake for 18-20 minutes. Instead of bacon, you can also substitute with ham if you like.

http://goodyfoodies.blogspot.sg/2012/07/breakfast-recipe-bacon-egg-toast-cups.html

 

 

 

Easy Cabbage & Ham Egg Pancake (Step-by-Step Photos)

Ingredients:
3 frozen prata (I used Fairprice house brand which is smaller and thinner)
¼ - 1/3 cabbage (cut into strips)
2pcs ham (cut into strips)(I used black pepper chicken ham)
1 egg
1 tbsp light soy sauce
Pinch of pepper
Little oil/butter/margarine for frying

Method:
Mix all ingredients (except frozen prata) and set aside. The mixture should be quite “dry”, add more cabbage if you still can see the beaten egg.

Brush a thin layer of oil/butter/margarine on a non-sticky pan (this just need to be done once for the first pancake), add frozen prata (do not thaw) and pan-fry over low heat till semi transparent.
Add cabbage mixture on top.
加入高丽菜等材料在煎饼上。

Using a turner to push any extra beaten egg onto the prata.

Pan-fry over low heat until the side of the prata puffs up.


Turn over and press with a turner.

Pan-fry till the cabbage is cooked (depends on individual preference. I prefer soft cabbage, thus, I fried for longer time).

Serve hot. You may have it plain or eat with your preferred sauce. I served with chili sauce.


http://angelcookbakelove.blogspot.sg/2010/12/easy-cabbage-ham-egg-pancake-step-by.html

Malaysian Banana Pancakes with Lemon Coconut Curd

Malaysian Banana Pancakes with Lemon Coconut Curd
Makes approximately 7 pancakes
Ingredients:
For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:
1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve

Method:
1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.

2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.

3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.



http://rasamalaysia.com/malaysian-banana-pancake-with-lemon-coconut-curd/2/

 

Perfect Scrambled Eggs

Ingredients(serves 2)
- 4 eggs (see cooking note 1)
- 1/2 tbsp crème fraîche (see cooking note 2)
- small knob of butter (roughly 20g)
- chopped chives
- sea salt and freshly cracked pepper

 

Directions
1. Break eggs in a saucepan and add butter. Do not whisk the eggs or season them at this point.
2. Turn on the flame and whisk the eggs in the pan using the spatula.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring.
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy).
5. Take the eggs off the heat, mix in crème fraîche to cool it down, season with salt and pepper and fold in some chopped chives.

Gordon Ramsay’s Perfect Scrambled Eggs Tips:
- Whisk the eggs only when they are in the pan.
- Give the eggs a break from the heat once they get going, so they can combine and avoid drying out.
- Season the eggs right at the end. If you season them in the beginning, the salt will break down the eggs and they will turn watery.

Cooking Tips:
1. The original recipe calls for 3 eggs per person, I reduce it to 2 eggs per person to suit my preference.
2. If you cannot find crème fraîche (I saw it at Cold Storage Centrepoint Singapore, but quite expensive), you can substitute with fresh cream, thickened cream, heavy cream or sour cream.
3. I had my scrambled eggs with parmesan toast. To do this, mix equal amount of butter and grated parmesan cheese, spread the mixture over my baguette and toast it in the oven till its warm.


http://www.noobcook.com/perfect-scrambled-eggs/

Egg Nests Recipe

Egg Nests Recipe

• Prep time: 10 minutes
• Cook time: 10 minutes

Ingredients

• 2 eggs
• 1/4 teaspoon Kosher salt
• 1/4 cup grated Gruyere cheese

Method

1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.


6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.
Serve immediately.
 

Yield: Serves 2.

http://www.simplyrecipes.com/recipes/egg_nests/

Eggs Benedict

Eggs Benedict Recipe

Eggs benedict is also great made with slices of smoked salmon in place of the bacon. If you are in or around New Jersey, try it with Taylor ham.

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Ingredients

• 8 pieces of bacon or 4 pieces of Canadian bacon
• 2 tablespoons chopped parsley, for garnish
• 4 eggs
• 2 teaspoons white or rice vinegar
• 2 English muffins
• Butter

Blender Hollandaise

• 10 Tbsp unsalted butter
• 3 egg yolks
• 1 Tbsp lemon juice
• 1/2 teaspoon salt
• Dash of cayenne or tabasco

Method

1 Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

2 While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3 Make the blender hollandaise. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.

4 Poach the eggs. Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

5 As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

6 To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Yield: Makes 4 one-egg one-muffin servings of eggs benedict.

http://www.simplyrecipes.com/recipes/eggs_benedict/