4 Cheese Frittata

I have always been a fan of eggs.  Even when it had a bad rep (in the 90s and early  2000s) I always had an egg (sometimes even 2) for breakfast.  In fact, one my fondest memories is of me and my brother J, vying to be first to use the frying pan for breakfast.  We would have 2 eggs each, cooked sunny side up.  But while I liked mine with a soft white and a less runny yolk, my brother liked crispy-edged whites with runny yolks.  In either case, we placed our respective eggs on top of a (huge, as it seemed then) mound of rice after which we heaped tomato ketchup on top and mixed everything into a red, messy, gooey breakfast!

To this day, I still eat an egg with my breakfast.  It is mostly the same soft-edged white with a cooked yolk, with a sprinkling of fresh ground pink salt and black pepper.  Once in a while though, I vary the manner of cooking of the egg.  This is one of my favorite variations… hubby is a fan as well.

1 medium onion, minced
2 cloves garlic, minced

100 grams lean ground pork
1 pinch each sea salt, ground black pepper and Italian spice

4 eggs
2 tablespoons milk
1 pinch each of sea salt, ground pepper and Italian spice

1 medium tomato, cleaned and sliced
a handful of kangkong leaves, cleaned and torn into bits

2 tablespoons grated parmesan
2 slices sandwich cheese (the melty kind)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella

The very thing I do (after preparing all the ingredients) is to preheat the oven, and preheat a 6 or 7-inch cast iron pan.  The one I have is not a frying pan per se, but what is referred to as an eared pan.  Instead of a long handle on one side, the pan has 2 “ears” or handles, much like a casserole.  I use an eared cast iron pan because it is one that fits in my tiny electric oven.

Anyway, as both the oven and pan is heating up, I prepare everything…. mix the spices and the ground pork, then beat the eggs and the spices together…

As soon as the cast iron pan is hot, I sauté the onions and garlic, followed by the ground pork.  When the meat has given up most of its liquid, pour in the beaten eggs.  Stir lightly so that the egg goes underneath.  Scatter the sliced tomatoes and torn leaves, press down slightly.

Sprinkle with the grated parmesan.  Top with the sandwich cheese.  Sprinkle the shredded mozzarella and cheddar cheese on top.

Place the pan in the preheated 375*F oven and bake about 18 minutes, until the egg is fully cooked and the top is lightly browned.

Serve and enjoy hot!

 

Advertisements

“Benedict Muffinbatch”

Reposting a favorite…

Friend T has christened this recipe – Benedict Muffinbatch.

I suppose the inspiration came from it being similar to Eggs Benedict, but that it is radically not… combined with a wonderful play on the name of a favorite British actor playing the character of Sherlock Holmes.

But, yes, it is a variation on the same theme… something on top of an English muffin!

This time, I got inspiration from one of the breakfast items of my favorite coffee and tea cafe… Salmon Scramble… although their version is on a rosemary focaccia.

Toast an English muffin and spread lots of cream cheese over the top. Layer on 2 to 3 pieces of smoked salmon (or as many as you like!) then top with scrambled eggs. Drizzle dill sauce over and sprinkle cayenne pepper on top.

Enjoy! Hubby sure did!

Soy Sauce Fried Eggs

Anyone for a fancy breakfast?

Hubby was.

His favorite breakfast item?  Eggs.

So that’s what he had… fancy eggs…

2 fresh eggs
1 piece century egg, cut up
1 tablespoon good quality light soya sauce
1 tablespoon water (or more, to taste)
1/2 teaspoon sesame oil

Fry the fresh eggs, sunny-side up.  Transfer to a serving dish (not a flat one!).  Top with the chopped century egg.

Add the soy sauce and water to the pan.  Heat until just boiling.  Add sesame oil.  Pour over the eggs.  Serve hot!  Fantastic with rice!

 

 

Breakfast Frittata

I grew up on eggs for breakfast.  All throughout my childhood, I remember the breakfast staple – 1/2 cup of Sanka coffee, 1 soft boiled egg, pandesal or sinangag (garlic fried rice), and sometimes, sausages or hotdogs.  To this day, it is extremely rare that my breakfast (or that of hubby’s) skips the egg.  For my sweetie, however, I make an extra effort to gussy up the eggs.

The fastest and easiest way to make eggs fancy is to make a frittata.  If we happen to have leftovers, I simply use them as the filling.  Otherwise, the combination of onions, potatoes, peppers, and of course, cheese (!) do quite well!

2 xl eggs
1 egg white
2 tablespoons milk
1 medium onion, sliced
1 medium potato, cubed
1 green bell pepper, julienned
120 grams cubed cheese
salt and pepper, to taste

As always, start by sautéing the onion and peppers in a 6-1/2-inch cast iron pan.  Add the cubed potatoes and stir fry a couple of minutes.

Meanwhile, stir the eggs, milk, salt and pepper together until thoroughly combined.  Pour into sautéed vegetables.  Stir lightly.  When the sides are set, scatter the cubed cheese on top then transfer the skillet to a preheated 350*F oven.  Bake 10 to 12 minutes, until the center is cooked through.

Enjoy!

Lyon Frittata

Since I found some book bugs on the shelf the other day, I’d been on a cleaning frenzy!  I haven’t finished even a third of the shelves!

Anyway, as I took books off the shelves, I browsed the pages briefly.  I had to make some hard choices and decide which books needed to stay and which ones to put in the donation box… certainly wasn’t easy!

One of the books I looked at was the Epicurious Cookbook, and the recipe I saw was for Kitchen Sink Frittata.  It got me wanting to make it for breakfast the next day.

I went online to search for the recipe to link to for this entry.  What I found instead was this –

freestyle-frittata
image lifted from Epicurious website

The first variant – Lyon – was perfect!  I had all ingredients in the fridge.  So what did hubby have this morning?  Frittata, of course!  I scaled the recipe to a quarter though.

My solo version –

1 small onion, sliced
1 small zucchini,sliced into thin rounds
1 small red pimiento pepper, diced
2 eggs
2 tablespoons milk
pinch of salt and pepper
1/4 cup mixed shredded cheese
several basil leaves, cut into strips

Sauté the onion and pimiento in a 6-1/2-inch cast iron pan.  Add the zucchini and stir fry a couple of minutes.

Meanwhile, stir the eggs, milk, salt and pepper together until thoroughly combined.  Pour into sautéed vegetables.  Stir lightly.  When the sides are set, transfer the skillet to a preheated 350*F oven.  Bake 10 to 12 minutes, until the center is cooked through.

Sprinkle finishing salt lightly on the top.  Serve hot.

Enjoy!

 

 

Chawan Mushi, Bastardized version

Chawan Mushi is simply a steamed egg custard, Japanese style.  It is similar to the Chinese steamed egg.

Anyway, I based my bastardized version on a recipe I found in this book:

00_chawan-book

And I say bastardized because I skipped a lot ingredients… and (oh the horror) used instant dashi to make the dashi stock!

Here is my bastardized recipe:

1 tablespoon rice wine (sake originally)
1 tablespoon light soy sauce
12 shelled prawns, cleaned
6 fresh shitake mushrooms, sliced

1 tablespoon rice wine (sake originally)
1 tablespoon light soy sauce
600 ml dashi stock
1 teaspoon salt
4 eggs

Marinate the shrimp and mushrooms in soy sauce and rice wine, for about 10 minutes. Drain and set aside.

Meanwhile, break the eggs into a bowl and stir gently (do not create bubbles). Add the rice wine, soy sauce, dashi stock and salt into the eggs.

Divide the shrimp and mushrooms into 4 heatproof bowls. Pour egg mixture over the shrimp and mushrooms. Steam, covered, over medium-low heat for 15 minutes or so. Garnish with sliced leeks.

 

 

Chili Tahong Scrambled Eggs

Leftovers are inevitable.  Most of the time we just eat it the next meal. Once in a while though, a remake is a good idea!  The easiest, and fastest, by far is an omelette (or scrambled eggs).  Besides, it is hubby’s favorite for breakfast!

Tahong Omelette 2

The recipe –

2 eggs
2 tablespoons mussel broth
salt and pepper, to taste
chili flakes and/chili oil
12 to 18 pieces of mussel meat

Mix together eggs and broth (or plain water) until combined.  Season with salt and pepper, as preferred.

Heat oil in a small, non-stick pan.  Sauté the chili flakes (or oil) the pour in the egg mixture.  Push cooked edges of the egg into the center, letting the uncooked center slide out to the sides.  Keep pushing the cooked portions into the center until almost cooked (still wet though).

Add the mussel meat and swirl lightly.  Serve immediately.

 

 

Steamed Eggs with Shrimp

This is not the soft type of steamed eggs.

This is the type of steamed eggs – the firm type – that I grew up on!  My mother’s version had dried shitake mushrooms (rehydrated of course) and ground pork.  My take on it, this particular time, is with with shrimp.

It really is an easy dish, even if our guests were impressed by it!

5 eggs
1/3 cup water
1 tablespoon light soy sauce
salt and pepper, as desired or to taste
about 8 fresh shitake mushrooms, cleaned and sliced into strips
about 12 pieces of medium-sized shrimp, cleaned and trimmed
dash of sesame oil

Begin by readying a 9-inch pie plate and the steamer.  Bring the steamer pot to a gentle simmer.

Place the eggs in a bowl and add the water (or stock, if you prefer).  Stir gently (so that air will NOT be incorporated into the eggs).  Season to taste.

Place the mushroom slices on the bottom of the pie plate.  Pour the egg mixture in, through a sieve (this is the secret to a smooth, bubble-free dish).  Arrange the shrimp decoratively.

Steam for about 15 to 22 minutes.  Keep the heat low to low-medium. If a toothpick inserted in the center comes out clean, it is done.

Right before serving, splash the steamed eggs with a little sesame oil (a little really goes a long way!)

Serve immediately.