Ever since I came across the Baked egg toast on fooodismylife, I promised myself I m gna make this one day. This pretty egg toast definitely starts anybody’s day. The best thing is they are really simple to make. I scooped a few spoons of baked beans to make a complete meal. They taste as good as they look. Ingredients:
2 slices of bread ( i use wholemeal)
Herbs ( any kind of herbs you have on hand)
Cheese ( Slice cheese/ Cheese spread) ( Optional)
Butter ( Optional)
-Use a cookie cutter ( I got mine from Daiso) to cut the shape out.
-For a darker shade of bread toast, apply some butter onto both sides of bread.
-Divide cheese slice into 4 pieces and align them along the sides of the bread and stick the bread together.
-Break an egg into the hole you have cut out using a cookie cutter.
-Sprinkle some pepper and herbs onto the egg and bake in the oven until the desired cookness of your egg at 180 degreesC
These wobbly egg custards that cld be identified on almost every table in a Japanese restaurant-I hated them when I was a kid. I didn’t dare to eat them for a long period of time. But now, (foridkwhatreason) they are my favourite. ^^ Eating homemade chawanmushi is a total different experience. This recipe is v simple to follows. You can serve these hot and delicious chawanmushi within 20 mins.
Ingredients: [Recipe adapted from ieatishootipost ]
1 cup of dashi
1 1/3Tbsp soy sauce
2/3 Tbsp mirin
1. Prepare the dashi stock. You can buy the instant stock from super market or make it on your own. I bought Ajinomoto’s “Hon dashi” granules and make it to stock. Approx 1tsp of granules per cup of water.
2. Break 2 eggs and lightly beat them. Add dashi stock to the eggs and mix well.
3. Sieve the egg mixture. ( vital in obtaining a smooth egg custard as this removes small lumps of egg whites)
4. Add soy sauce and mirin. Stir lightly
5. Spoon the fillings ( ie: chicken, crab meat, mushrooms, ginko nuts, etc…) into the bowl and add the egg mixture.
6. Steam the chawanmushi for 15 mins under low heat. Do not cover the lid fully, Use a chopstick to create an opening. The temperature is too high in the pan which may create air bubbles.
7. Garnish with some spring onions. (optional)
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!