In the magical world of baking, Egg Yolk is a golden element, without which custards and mousses wouldn’t be the same. Not to undermine Egg White, I think I just like Egg Yolk better. In the savouries, Egg Yolk helps Mayonnaise and Hollandaise. But above all, Egg Yolk is simply best when runny, be it soft-boiled in an egg cup, or poached in simmering liquid.
Sausage, Egg & Spinach
Asian-fried spaghetti of pork cubes, sugar snaps and egg, with cumin, oregano and chilli.
- The usual drill. Set the pasta away to boil in a pot.
- In a hot skillet and a little oil, fry minced garlic till fragrant.
- Toss in pork cubes and sugar snaps.
- Add in crushed cumin and oregano.
- When pork is almost done, move all to the side of the skillet. Add some oil in the pan and crack in an egg. Beat it erratically and let it cook in chunks.
- Toss in sliced chilli.
- Mix everything together and season well with freshly ground sea salt and black pepper.
- The pasta should be done by now. Drain and add to skillet. Stir everything together into a party of lovely colours.
No space for full description above.
Poached and pan-roasted leg of chicken, with a steamed spinach omelette, served with a red onion balsamic & honey jus, raw carrot and Jerusalem artichoke crisps.
- Poach for approximated eight minutes. TIP! Poke deep with a skewer of small knife, if juice runs clear and is not bloody, chicken is cooked.
- Drain well and pan-roast with a little knob of butter till golden.
- Remove and let the leg of chicken rest.
Red Onion Balsamic & Honey Jus
- In the skillet of remaining chicken juices and butter, toss in minced red onion and sweat it till almost transparent.
- Add a splash of balsamic vinegar and reduce it by half.
- Remove from heat and stir in a tablespoon of honey.
Steamed Spinach Omelette
- Fill a ramekin with finely chopped spinach leaves.
- Crack in an egg and using a fork, carefully move the spinach bits about to let the egg white flow in and around the greens. Do not break the yolk.
- Steam the egg in a steamer. Remove once egg is cooked, and yolk still runny. Timing is of the essence.
Serve with raw carrot cubes and a garnish of Jerusalem artichoke crisps.
Christmas came early! My sister sent a package in the mail for me and I got it three days ago. One of the things in there was a star-shaped egg ring. I had to try it out right away.
Pretty neat huh?
Remember Sunny Sandwich.
Alright, so it seems I’ve been having lotsa time to have breakfast in the mornings these days. Well, truth is, I’ve been waking late so brunch has become somewhat routine now. In any case, what I’d like to share here is a savoury tomato and mushroom compote. So easy to do, and so good with toast.
Toss everything into a skillet and mix till ready.
- 1 plum tomato, diced into 1cm cubes
- 1 large brown mushroom, diced into 1cm cubes
- 1 small knob of butter
- 1 pinch of dried basil
- 1 small bunch of arugula, finely chopped
- freshly ground black pepper and sea salt
Have it with egg, ham, and toast. Lush.
Two mornings ago, I woke up from a dream; one about breakfast.
This is what I dreamt about:
Poached egg on pan-seared honey baked ham and toast, sitting on a mash of garden peas. With butter glazed mushrooms and basil tomatoes.
Perfect way to start the day.
Photography: Sarah Lee
Inspired greatly by the film ‘V for Vendetta’, I decided to make this for breakfast.
Okay, I didn’t make this. Sarah did.
It features her meticulous nature, her love for rocket leaves and a slice of her super-seeded loaf of bread.
- Gather what you need to do this: a slice of bread, an egg and an empty glass. Oh, and a little bit of veggie oil.
- Make a hole in the slice of bread with the glass, not too big, not too small. Take care not to break the hole after making it. Handle gently.
- Heat a skillet and add a tablespoon of vegetable oil.
- Spread the oil about fairly evenly and lay the holed slice of bread gently on.
- Crack the egg into the hole. If you’re particular, like Sarah, crack the yolk on at the end so it’s in the middle.
- Put the lid onto the skillet. If your skillet doesn’t come with a cover, use a plate. We do this because we don’t like eating raw eggs; the heat generated in the skillet will cook the top of the egg.
- Cook till you’re satisfied with the doneness. Sarah thinks part-cooked-part-runny is the best way egg yolks should be done.
- And of course, have it with fresh (or not-so-fresh) rocket leaves.
Happy mornings, forever.