I have been eating hot rolled oats with banana (banana craze) and nuts for the past few days. I shall have a more filling breakfast today – Buttery ham and scrambled Egg croissant. Just cook some scramble eggs, toast few pieces of honey baked ham in the oven/microwave and apply some butter onto the croissant that you can buy at the nearest bakery or supermarket. Put everything together, add a bit of pepper and you are good to go! Well, I prefer the medium rare kind of scramble eggs. But since i am bringing them to school, i fear they might go bad if i leave them for too long. So i climbed out of bed as early as 630 am just to prepare this. Look at how discipline I am! If only i could be this discipline in studying… Packed them into lunch boxes and I am off to school! On a side note, ONE MORE DAY TO SUMMER. YES YES YES!!
I made Eggs benedict for breakfast for my sis and bro-in-law on a Sunday morng!
Cooking the poached eggs were easier than I thought. As I don’t have a double boiler (saving the trouble of making one too), I bought the pre-made hollandaise sauce from the supermarket. But I don’t rly like the taste. It’s a little mayonish. Prolly home made hollandaise sauce will be much btr. I’m def gna try making hollandaise sauce next time! But I guess if yr egg yolks are runny, you can go without the sauce too. I made some garlic sautéed mushrooms too and they were fantastic.
– 3 eggs
– 2 tbsp vinegar
– Baguette/sourdough/eng muffins/ ( any bread you want)
– Pre-made hollandaise sauce ( i feel that making yr own’ll be btr)
– 1 tbsp Butter
– 1 pkt diced button mushrooms
– 5 cloves of garlic ( I am an avid fan of garlic!! So if you do not like it, you can go easy on the number of cloves.)
-Salt & pepper to taste
Cooking the sautéed mushrooms
1. Add the butter into the saucepan and switch on the fire.
2. Pop the chopped garlic into the saucepan.
3. Add the diced mushrooms when the butter is slightly bubbling.
4. Sprinkle some salt, pepper, herbs if you have.
5. Stirring occasionally to prevent the mushrooms from sticking onto the saucepan. It is almost done when the mushrooms have absorbed most of the water. Add salt and pepper to suit yr own taste.
Note*: do not soak the mushrooms in water for a long time when you are washing the mushrooms. Mushroom absorb water easily. Lightly rinse/wash it will do.
Poaching the eggs
1. Add vinegar and bring the water in the saucepan to boiling then turned down the fire and let it simmer.
2. Spin the water to let it cool down a little. Crack yr egg one at a time in a bowl and carefully drop yr egg into the center of the whirlpool.
3. Yr eggs take about 3-5 mins to be cooked, depending how cooked you want yr yolks to be.
– use fresh eggs
– if you are poaching many eggs at a time, do not spin the water.
– poach an egg at a time to prevent eggs from merging tgt
-serve almost immediately
-click here to get more details about poaching eggs.
Assembling them together
1. Pan-fry your ham/bacon or you can pop them into the oven for a few mins. I used ham as it is healthier but I think bacon will be more tasty!
2. Toast your bread and lightly apply with butter.
3. Stack yr ham/ bacon followed by eggs. Top with some hollandaise sauce.
4. Serve with some sautéed mushroom.
You can use almost anything you have on hand. Tomatoes, asparagus, broccoli, lettuce are good sides too!