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.
Advertisements

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.

Leftover Makeover

I made Enchiladas in Hotdogs & Enchiladas For Danish Boys and had some of the chicken filling as well as tortillas leftover. Now, I may be an extravagant cook but not a wasteful one. Even though fridge space is scarce, I wasn’t about to just toss my leftovers into the trash. I knew exactly what I was going to do with them the next day.

There was just enough chicken to fill one quesadilla which wasn’t going to feed the both of us. Fortunately, I had some fresh spicy beef sausages. Deceptive these sausages… They look like skinny regular beef sausages but they pack a fiery punch! Love them! I sliced them, fried them and filled another quesadilla.

Quesadillas are very versatile. They do not have to be purely Mexican. You may fill your quesadilla with anything you want. I like to think of them as Mexican grilled sandwiches. I’ve done a breakfast version with scrambled eggs, bacon/ ham, tomatoes and cheese. My DCM liked that plenty. Veer from the Mexican route and use leftover curry or a stew as filling as well. Go crazy!

Quesadillas are a lot easier to put together than Enchiladas. Place tortillas on baking paper on an oven sheet, layer on cheese and filling of your choice then more cheese, maybe some tomatoes, re-fried beans or salsa, top with more tortillas, and pop in a pre-heated oven (175 degree Celsius). I place a sheet tray on top of the quesadillas to weigh them down as the top tortilla has a tendency to curl. This does not happen when you cook them in a pan. So there is that for another option. I prefer to just chuck them all into the oven as it saves time and effort.

Serve with some salad on the side and guacamole.

Gooey cheese...

Gg’s Chicken Enchiladas

Enchiladas do take quite some effort and time but they are well worth it. I’ve made a simple and non-traditional version here but it is very good nonetheless. If you cannot be bothered making your own guacamole or salsa, use store-bought versions. I highly recommend El Paso. Substitute chicken for beef or even prawns. If you do use prawns, do not cook them all the way through first, make sure the enchilada sauce is hot when you spoon over the tortillas and crank the heat of your oven to the highest temperature to melt the cheese faster. You do not want to overcook the prawns.

I found what I now deem as the best cheese for making Mexican food (funny it’s made by a Danish company). Arla Finello® Tex Mex cheese is cheesy. gooey, spicy awesomeness! There are bits of chilli flakes and other spices mixed into the cheese which added a real kick to my Enchiladas!

Make these as spicy or mild as you like and eat them with excessive amounts of guacamole and sour cream. It’s not diet food by the way 😉

Gg’s Chicken Enchilada Chicken Filling Recipe:
(serves 4 – 6)

Ingredients

  • 3 sides of big chicken breasts (cut into 1.5cm slices)
  • 2 large white/ purple onions (roughly chopped)
  • 1 tablespoon vegetable oil (reserved for frying)

Chicken seasoning –

  • 1 tablespoon dried oregano
  • ½ tablespoon dried chilli powder (or to taste)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 pinch ground cinnamon
  • 4 tablespoons vegetable oil

Directions:

  1. Combine chicken breasts, onions and seasoning; mix well to coat.
  2. Marinate for a minimum of an hour up or overnight.
  3. Heat pan with reserved oil, add a little more if you prefer.
  4. Add chicken and onions.
  5. Toss well and cook through.
  6. Leave to cool to warm.

Gg’s Chunky Salsa Recipe:

Ingredients

  • 1 regular can diced tomatoes
  • 2 big green chillies (roasted – prick chillies randomly with tip of a small knife, brush chillies with a little vegetable oil, roast in a pre-heated oven (200 degree Celsius) until the skin of the chillies turns black, pop chillies in a zip lock bag to steam for 5 minutes, remove skin, de-seed and roughly chop)
  • 1 white onion (roughly chopped)
  • handful fresh cilantro (roughly chopped)
  • 2 tablespoons lime juice
  • 1 clove garlic (finely minced)
  • salt and pepper (to taste)

Directions:

  1. Drain tomatoes and combine with remaining ingredients.
  2. Allow flavours to meld in the fridge for at least 20 minutes before serving.
  3. Allow flavours to meld for at least 20 minutes at room temperature if cooking with it.

Gg’s Simple Chunky Guacamole Recipe:
(serves 4 – 6)

Ingredients

  • 3 ripe avocados (cubed – halve avocado, remove stone, use knife to slice avocado flesh vertically and horizontally; use a teaspoon to scoop flesh out)
  • zest of 1 big lime
  • juice of 1 big lime
  • salt and pepper (to taste)

Directions:

  1. Combine all ingredients; mix well to coat.
  2. Refrigerate until ready to eat.

Gg’s Chicken Enchilada Recipe:
(serves 4 – 6)

Ingredients:

Enchilada Sauce

  • 1 regular can diced tomatoes (do not drain)
  • Gg’s Chunky Salsa

Tortillas –

  • Gg’s Chicken Enchilada Chicken Filling
  • cheddar cheese (as much as you like)
  • 6 regular corn tortillas
  • Arla Finello® Tex Mex cheese (or any cheese of your choice)

Directions:

Enchilada Sauce –

  1. Combine canned tomatoes and Gg’s Chunky Salsa in a saucepan and cook over a low flame for 10 minutes; stirring occasionally.
  2. Remove from heat and set aside.

Enchiladas –

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix Gg’s Chicken Enchilada Chicken Filling with as much cheddar cheese as you like.
  3. Spread a thin layer of Enchilada sauce on the bottom of a baking dish.
  4. Place one to three tablespoonfuls of the chicken mixture in a straight line in the centre of a tortilla and roll it up.
  5. Place in baking dish and repeat until all six tortillas are done.
  6. Cover the tortilla rolls well with the remaining sauce.
  7. Sprinkle with Arla Finello® Tex Mex cheese
  8. Place in the oven and cook for 15 to twenty  minutes, or until cheese is bubbly and a little golden.
  9. Serve with Gg’s Simple Chunky Guacamole and sour cream.

Top with sauce and cheese, bake and Si Señor!

Gg’s Japanese Salad

You may add whatever you like to your Japanese salad. This combination just happens to be a favourite of mine.

My perfect medium-boiled egg

Gg’s Japanese Salad Recipe:
(serves 2)

Ingredients:

Directions:

  1. Place all ingredients nicely in a dish.
  2. Drizzle with dressing and serve with extra dressing on the side.

Gg’s Tuna-Mayo

Tuna-lovers, you will love! Top your salads, fill your sandwiches or just eat it on its own. This is a simplified version as I used it for topping my salad. I also like adding sweet corn kernels, shredded cucumber and finely minced onions as well as smoked salmon or peeled shrimps to jazz it up. Do use Japanese mayonnaise. It’s just better

Try it and taste the difference.

Gg’s Tuna-Mayo Recipe:
(serves 1 to 2)

Ingredients:

Directions:

  1. Break up tuna.
  2. Combine all ingredients. Mix well to combine
  3. Chill in fridge until ready to use.

Previous Older Entries