Gg’s Eggs Benedict

Although this method of poaching eggs is very forgiving, please use the freshest eggs you can find. You do not have to watch your eggs constantly and you are guaranteed success. Poach your eggs for longer if you prefer a firmer yolk or for a shorter period if you like a soft, gooey yolk like me. I use eggs still cold from the fridge so the yolk doesn’t overcook.

Gg’s Eggs Benedict Recipe:
(serves 2)

Ingredients

Directions:

  1. Bring a medium pot of water to the boil and turn the heat down so the water is barely simmering.
  2. Place a sheet of clingfilm (roughly 10cm by 10cm or bigger) over a small bowl and push it in so the clingfilm sits in the bowl with the edges hanging over the sides of the bowl.
  3. Coat the portion of clingfilm in the bowl with a thin layer of Canola oil. I use a spray bottle filled with oil for this.
  4. Crack egg into the bowl.

  1. Gather the over-hanging edges of the clingfilm and twist them together tight to envelop the egg. You may use a rubber band to secure the egg in the clingfilm. Repeat for all eggs.
  2. Immerse eggs into the pot of barely simmering water with the twisted portion of the clingfilm hanging over the side of the pot.
  3. Eggs should take about 5 to 10 minutes depending on the how done you would like your yolk to be.

Gently poaching

  1. While eggs are poaching, spread muffins with mayonnaise and toast in a pan or in the oven.

Using mayonnaise gives a beautiful golden crust

  1. Once muffins are done, plate and top with smoked salmon.
  2. Remove egg from clingfilm and place on top of smoked salmon.

  1. Top with Hollandaise sauce and garnish with greens.
  2. Season with salt & pepper, and serve.

Get Eggcited!!!

There’s something about a poached egg that is so posh. Don’t you think? Poached eggs equate Eggs Benedict, which ranks amongst the top three of my best brekkie list. I can’t decide if I prefer scrambled over poached yet since I do both very well. Scrambled is easier to whip up only because I do not have to be as fussed about the freshness of the eggs used. Of course I only use the freshest eggs I can find but it is impossible to get still-warm-from-a-hen’s-bum-type fresh since I do not own chickens. And in my opinion, that type of fresh is the type of fresh that yields the ideal poached egg.

Making poached eggs is actually really easy so long as the eggs are very, very fresh. It’s the sort of fresh where the white is thick and clings tight to a perky yolk. These days, I only manage to source fresh eggs which although still cling to the yolk; do so with less fervour and spread out more.

The epitome of a really, really fresh egg

I was discouraged for awhile but My DCM & I adore poached eggs so much and you know how much I strive to pander to my DCM. Hence, I devised a method which although requires clingfilm and more effort, allows me to get away with using the sort of eggs I grudgingly have to settle for. See recipe here.

Gg's Eggs Benedict

Such a pretty plate!

Marks & Spencer sells soft and springy muffins which when spread with mayonnaise and toasted makes the perfect base for Eggs Benedict. I also bought some delicious Danish smoked salmon, pretty baby greens and Maille Hollandaise sauce. Yes I cheated with the Hollandaise… I promise I will make it from scratch one day very soon but until then, Maille makes very good bottled Hollandaise and I love their mustards too.

I love that it's thick-cut

Bottled but good.

My DCM was impressed with the presentation and loved his Eggs Benedict. Always remember it’s very important to plate your dishes as aesthetically as you can. Food should always look as good as it taste. I wish I had more interesting plates and serving dishes as well as a more artistic flair… But I make do with what I have now to always present as pretty a plate as I can muster to my DCM.

Make some Eggs Benedict using my fool proof method for that special someone over the weekend to brighten up their morning. Cooking is loving!

I Like My Eggs Scrambled, Not Murdered Please

Scrambled eggs and poached eggs are my DCM’s two favourite ways of having his eggs done for breakfast. I was having one of those mornings where I was feeling a little bleary and hadn’t made breakfast plans. But I had to feed my man. So scrambled eggs it was.

I am extremely fussy when it comes to scrambled eggs. Then again, I am extremely fussy when it comes to all food… I like my scrambled eggs creamy, velvety and buttery and not cooked all the way through. There may be those of you who do but I think if you like your eggs well-done, have an omelette. It’s a sin against scrambled eggs to murder them by overcooking.

I’ve found the best way to cook scrambled eggs so it’s creamy and velvety, yet not mushy and runny. The only thing as bad as overcooked scrambled eggs is undercooked scrambled eggs.

I only use good butter (no oil) and you have to be very careful as you scramble the eggs to make sure they do not overcook. I do not beat the eggs first as that toughens the proteins. This means you do not get that soft, creamy, almost ricotta type texture. When scrambling in the pan, be gently but quick. Also do not salt and pepper your eggs until you serve them. Adding salt draws moisture from raw food. Adding cold full fat milk at the very end slows down the cooking process to ensure eggs do not overcook and creates the velvety effect I love. It takes practise but once you get the hang of it, making perfect scrambled eggs is very easy. See recipe below.

Also the best way of cooking bacon is really to just pop it on some baking paper and throw them into the oven (200 degree Celsius, centre rack), Even crisping, there’s no flipping involved and all the fat is rendered without any splattering. When your bacon is almost done, throw in some bread for a bit of a toast.

And then voilà! Breakfast is served! In bed or otherwise.

 

I’m generous with my bacon. In fact half of my golden mound of perfectly scrambled eggs has been buried under the avalanche that is bacon!

Gg’s Scrambled Eggs Recipe:
(serves 2)

Ingredients

  • 4 large eggs
  • butter (as much or as little as you like)
  • ¼ cup cold full fat milk

Directions:

  1. Heat non-stick pan over medium-low heat and add butter.
  2. Crack all eggs into a bowl. Do not beat.
  3. Add eggs to the pan once butter is melted. Do not let butter burn.
  4. Scramble eggs in the pan with a wooden spoon. Keep stirring gently until all the eggs are scrambled but still wet.
  5. Turn heat to low and be very careful not to let any bit of the eggs overcook.
  6. Add cold milk and stir to incorporate.
  7. Take pan off heat and stir gently till eggs are set to your desired doneness.
  8. Plate immediately.

Gg’s Bacon Fried Rice

Fried rice is something the Mumsy cooks when she is tired, has leftover cooked rice and wants to make a meal fast. You can add almost any ingredient to create a fried rice that is as simple or fancy as you like. Just make sure they complement each other. There aren’t any concrete rules to making fried rice. You add as much of anything as you like. I prefer more ingredients, less rice.

It is important to use rice that is drier when cooking fried rice so you do not end up with mushy fried rice. This also allows you to use a wider variety of seasonings.

Bacon fried rice is probably the simplest to make yet does not compromise on flavour. I mean, bacon anything is good right? No additional oil is added as the bacon renders off enough fat to fry the rice and vegetables. You may pour away the fat if you’re squeamish about bacon fat. I don’t. It’s what makes bacon fried rice so tasty. I used Maple bacon as that was what I had in the fridge but ordinary streaky bacon will do too. I buy the leanest streaky bacon I can find. If you prefer back bacon, you may use that. I am not a back bacon sort of girl. If you have prawns, you may add some to your bacon fried rice. Peel, de-vein and add them after the garlic, just before the cabbage.

My DCM and I really like cabbage and bean sprouts in fried rice. I didn’t add bean sprouts in bacon fried rice as I don’t think the flavour of bean sprouts suits this particular fried rice. Corn and asparagus would be great additions to bacon fried rice. It’s really up to your own personal preference.

Gg’s Bacon Fried Rice Recipe:
(serves 2)

Ingredients

  1. 1 tablespoon vegetable oil
  2. 3 eggs (beaten)
  3. 6 rashers Maple bacon (or more if you like)
  4. 2 cloves garlic (finely minced)
  5. ½ head of small cabbage (roughly shredded)
  6. 2 servings cooked rice (fluffed with a fork)
  7. few sprigs spring onions (chopped)

Seasoning

  1. 2 tablespoons soya sauce
  2. Salt and white pepper powder (to taste)

Directions

  1. Heat vegetable oil in a pan over medium fire.
  2. Add eggs to pan.
  3. Let eggs set into an omelette.

  1. Use a fork to break up the omelette into small pieces.

  1. Leaving the fire on, dish egg and set aside.
  2. Add bacon to pan and mix around.

  1. Let bacon crisp and render some of its fat.
  1. Once bacon is crisp, add garlic and fry till fragrant.

  1. Add cabbage and rice. Mix well.

  1. Turn fire to high.
  2. Add cooked eggs.
  3. Season and fry till cabbage is cooked.
  4. Dish and garnish with spring onions.

Gg’s Danish Croque-madame

Egg in a basket met Croque-madame and fell in love with a Danish boy. 

Danish Croque-madame Recipe:
(serves 2)

Ingredients

  • 2 large eggs
  • 4 slices of Danish bread or any bread of your choice 
  • 8 rashers Danish streaky bacon (cooked)
  • 8 slices of Danish Brie (as thin or thick as you like)
  • butter
  • oil
  • salt and pepper
  • 4 sausages 
  • a handful of cherry tomatoes (garnish, optional)

Directions

  1. Set the oven to the conventional cooking setting () at 150 degrees Celsius. Lay a piece of baking paper on a baking tray and set aside.
  2. Heat a non-stick pan over a low fire.
  3. With a round cookie cutter, cut a hole out of two slices of bread (tops). Save cut out rounds.
  4. Top the remaining 2 slices of bread (bottoms) with two slices of Danish Brie followed by 4 rashers of cooked Danish streaky bacon and another 2 slices of Danish Brie. Set aside on the prepared baking paper.
  5. Add a little butter and oil to coat the pan.
  6. Place the tops in the pan and crack an egg into each hole. Turn heat up to medium-low.
  7. Once the whites of the eggs are slightly set (about 2 to 3 minutes), remove carefully from the pan and place on top of the prepared bottoms.
  8. Turn fire up to medium-high and cook sausages in the same pan.
  9. Pop the sandwiches and the cut out rounds into the oven on the center rack and bake till the eggs are just set on top. The sausages should be cooked by the time the eggs are done.

Ja-Oui

Breakfast together on the weekends (or holidays) is a treasured luxury. The weekend brings about a better-rested, more relaxed DCM whom I am more than happy to indulge. I try to think of as many ways as possible to make weekend breakfasts interesting. 

This is a little restricted when my DCM does not have a sweet tooth. He’ll have one or two cupcakes I make, some chocolate with almonds as a snack, a bit of birthday cake or try a dessert I’m having if I ask nicely but that’s about it. 

So Gg says “bye-bye” to pancakes and sweet french toasts… I love pancakes… And pancakes are something that you cannot make just for one.

Our breakfasts therefore consists a lot of bacon, eggs and sausages. I’m not complaining (much). I love bacon, eggs and sausages.

Here’s one of my bacon, eggs and sausages variations I call Gg’s Danish Croque-madame which combines the concept of an Egg in a basket with that of a Croque-madame. What makes it Danish is the use of this bread I found at GWC’s CS called Danish bread (a bread version of croissant), Danish brie instead of Emmental or Gruyère and Danish streaky bacon. See recipe here.

Egg in a Basket meets Croque-madame

Danish Brie melts beautifully and its subtle flavour brings out the salt of the bacon. The egg is perfection with the yolk still a little runny; perfect for dunking the toasted cut-out circle of bread. The Danish bread’s crumbly crispness is messy but so nommy. Cherry tomatoes add a fresh sweetness and are good for the prostate.

It sure takes more time and effort than just frying up eggs, bacon and sausages, and toasting some bread but it’s for my DCM so it’s worth it. He liked it plenty and so did I.