 Baked eggs are things that sound fancy, when in fact, they are absolutely not and it is hard to screw them up. If you're somebody who enjoy half-boiled eggs, you'll definitely enjoy these herby baked eggs, which allow you to also dunk and soak toast in them, with the added bonus of buttery taste and the fresh herby addition to the entire dish.
You can use either an air fryer or an oven for the job, and fresh herbs are definitely recommended, although dried are not so bad either. This recipe makes 2 small ramekins/baking dishes of baked eggs. What You Need: 6 eggs 2 tbsp butter 8 tbsp of fresh milk Herbs - all or anything between chopped coriander, parsley, rosemary and/or thyme 2 cloves garlic, chopped 2 tbsp grated parmesan Salt, pepper What You Do: 1. Heat the oven at 200-220 degrees (very hot!) 2. In 2 small ramekins or baking dishes, place the milk and butter equally in each (each ramekin: 1 tbsp butter, 4 tbsp milk) 3. Place the ramekins in the oven or air fryer, heat until the butter melts and the milk bubbles. 4. Take the ramekins out, crack 3 eggs in each ramekin, top with a sprinkle of salt, chopped garlic, chopped herbs, black pepper and parmesan. 5. Place the ramekin back into the oven, for about 8 mins, or until the eggs whites are a set but the yolks still runny. 6. Eat with some crusty toasts to dunk into.  The avo toast! You either love it or hate it, but if you love it, then this recipe might give you some ideas on how to take your normal avo toast up a notch. Although I like the simplicity of mashing the avo with a little salt just fine, some mornings I need a little bit of a kick (it's the Malaysian in me).
This is hardly a 'recipe', but merely an addition to the traditional avo toast assembly. What You Need: 1 ripe avocado 1/2 tsp grated fresh ginger 1/2 tbsp lemon juice Sea salt flakes Chili flakes What You Do: 1. Mash all of the ingredients, except the chili flakes together. 2. Spread on a piece of toast, and sprinkle the chili flakes, and a little bit more sea salt flakes. 3. Sometimes, I also enjoy a tiny drizzle of extra virgin olive oil in top.  Imagine this: A thick, crusty, toasted piece of warm bread. On top of it, a dollop of creamy, buttery, silky scrambled eggs. Almost runny but not really, buttery curdles of eggs piled and topped with cracked black pepper.
There is an art to making the perfectly creamy scrambled eggs. My feelings are hurt when I go to a cafe and am served dry, overcooked scrambled eggs. It's easy to make at home, although for perfect results, you'll need the correct tools. The first, a small, non-stick pot. If it's too big, the heat will be too much and it will cook the eggs almost too immediately. If it's not non-stick, you'll lose a lot of the eggs stuck on the pot. Secondly, the heat trick. You need a low fire, and be prepared to remove the pot occasionally from the direct heat so that you don't cook the eggs too quickly. It's a relaxing act of slowly stirring the eggs until you get it slightly cooked, and removing it onto the toast while it is still runny - because yes, eggs will continue to cook even as they're sitting on that toast. What You Need: 2 eggs 4-5 dice-sized cubes of butter 1 tbsp fresh milk Salt Pepper 1 thick slice of sturdy bread, toasted to your liking What You Do: 1. In a bowl, whisk the eggs until the white and yolk are well mixed together. Add the butter cubes, salt and fresh milk. 2. Heat a small pot until it gets very, very hot. Once it does, pour in the eggs, and very quickly remove the pot from direct heat. Using a spatula, stir the eggs consistently, using the residual heat of the pot to slowly cook and curdle the eggs. 3. In a case where the pot seems to have cooled down too much and there is no more heat but the eggs are still too undercooked, place the pot over heat for a few seconds, while continuing to stir the eggs. 4. The eggs are done when they are still runny and slightly curdly. REMEMBER that the eggs will still continue to cook even on that toast. 5. Dollop the eggs onto your toast. Sprinkle over some cracked black pepper (freshly cracked black pepper makes all the difference, people). 6. Enjoy hot, with a cup of morning tea.  Pancakes, but make them healthy.
I love treats like pancakes on Sunday mornings especially, but sometimes a girl just needs to eat healthier, and this fulfills my pancake cravings without all that butter, white sugar, and white flour. This pancake only uses 3 main ingredients, and only requires a blender, which in many ways makes this a lot easier to do than traditional pancakes. If you're feeling extra, you can make the quick berry compote to eat them with, but otherwise, a dollop of peanut butter, or yoghurt, or plain maple syrup will do just fine. This recipe makes 1 stack of 3 small pancakes. What You Need: 1 ripe banana 1 large egg 4 tbsp quick/express oats Pinch of salt Optional (for the syrup); 1 handful frozen berries 1 tbsp maple syrup, or honey 2 tbsp water What You Do: 1. In a blender, whizz the banana, egg, oats and salt until you get a smooth batter. 2. Heat a large flat pan, with a tiny drizzle of oil. 3. Pour the batter into the pan to make 3 small pancakes. 4. Turn pancakes aftet 2 mins, or browned. 5. If making the quick compote, in a small, non-stick pot, heat the frozen berries, honey/maple syrup and water until you get a syrupy consistency, and pour on top of the stacked pancakes in your plate. 6. Enjoy without feeling an ounce of guilt. |
