Featured Slider

Tom Yum Fried Rice with Sunny Side Up Egg

Tom Yum Fried Rice with Sunny Side Up Egg (serves 1)
1 large clove of garlic, thinly sliced
1/2 tablespoon butter
1/2 cup cooked rice (I used leftover short grain sticky rice but you can use any)
1 small tomato, cut into large chunks
2 tsp fish sauce, may want more to taste
1/2 tsp granulated sugar
1 green onion, sliced, use green parts only
1 egg
salt & pepper
fresh lime, to serve
sausage(optional, to serve alongside)

1. Heat a small skillet over medium heat. Add butter then sliced garlic. Cook until fragrant(don't let it brown!), about 1 minute.

2. Add rice then toss to coat. Add half of your tomatoes to cook down to impart color. Add fish sauce and sugar, stir to coat rice. Allow to fry for 3-4 minutes until tomatoes begin to break down.

3. In a separate frying pan, cook your egg(however you want!). I cooked mine at a medium-low heat for sunny side up perfection. Season with salt and pepper. Use a biscuit cutter to make a perfectly round egg, if you're feeling fancy. :)

4. Taste your rice to see if it needs seasoning. Add salt or more fish sauce as needed. Remove from heat and add green onions and remaining tomatoes. Toss through and plate.

5. Serve with egg atop the rice and a fresh lime wedge for squeezing over the top.

Full English Breakfast Pizzas

Guys, I did something crazy. This were ridiculously good but quite possibly the messiest thing I've ever attempted to eat. Against my initial judgement, these are fork and knife kind of pizzas. You and your shirt/pants/cat will thank me later.

Full English Breakfast Pizzas(makes 2-3 individual pizzas)
Prepared pizza dough, my go-to is Bobby Flay's recipe (you can also use store-bought, I really like Trader Joes' pizza dough)
olive oil
1 13.7 oz can Heinz Beans (we get them by the case on Amazon... or individually at World Market)
1/2 a large portobello, thinly sliced
2 strips of bacon, cut into large chunks and cooked until crispy
3 small breakfast sausages, cooked
2-3 small-medium sized tomatoes, cut in half then flash grilled in the bacon grease :)
3 ounces aged English cheddar (again, TJ's has an amazing one called English Coastal Cheddar from Dorset, aged 15 months)
2-3 eggs, depending on how many pizzas you make
chives, for garnish

Preheat oven to 425 degrees(220 C). Roll or stretch your pizza dough into individual pizzas(you determine how hungry you are!), make sure your dough is about a quarter inch in thickness. Drizzle the dough with olive oil then throw into the oven to par-bake for about 8 minutes, until crust begins to become dry and puffed.

To assemble, put a generous layer of beans as your 'sauce', add mushrooms, bacon, sausages, tomatoes, and cheddar. Place into the oven for another 6-8 minutes until the crust just barely begins to brown. Pull out one more time and carefully crack an egg into the center of each pizza. Return to oven for another 3-5 minutes until the egg white is just set. Allow to cool for at least 5 minutes before eating. Use a fork and knife...

Moroccan Baked Egg (for 1)

While the husband was off playing cricket all weekend, I decided to sleep in and enjoy an individual skillet of yumminess. I was mainly trying to use up some heirloom tomatoes before they went off and baked eggs always hit the spot. This recipe is seriously adaptable so long as you have tomatoes and eggs. I eyeballed the spices so feel free to adjust to your taste.

Moroccan Baked Egg (serves 1 hungry person)
1 tbs olive oil
1/4 onion, diced
2 cloves of garlic, minced
1 tsp sweet paprika
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1 pinch chili flakes (or to your taste)
1 1/2 cups cherry tomatoes
1/4 cup water
1 or 2 eggs(depending how hungry you are)
freshly ground pepper
kosher salt 
crusty bread for dipping

Preheat oven to 375 degrees Fahrenheit(190 Celsius). In a small oven-proof saute pan over medium high heat, add olive oil and onions. Saute until onions are becoming brown around the edges and translucent, about 5 minutes.

Add garlic, paprika, cumin, coriander, cinnamon, and chili flakes. Cook over medium heat until the spices become fragrant. Season with salt and pepper. 

Add tomatoes and water. Lower the heat to a simmer. Simmer until tomatoes are 80% broken down, you can help them along by squishing them with the back of a spoon. Taste for seasoning and add more salt as needed. 

Make a well in the center as best you can then crack an egg into the middle. Let cook for about a minute on the stove top then place into the oven. Bake until the egg white is just set and yolk is still wiggly, about 3 minutes. Serve with crusty bread or pita. 

Watermelon 'Cake' with Honey-Greek Yogurt Frosting

Last weekend we celebrated both my mom's 60th and my sister's 33rd birthdays. Naturally, I made a huge brunch spread and decided since cake might be a little ridiculous for breakfast(not to mention, all of the other indulgent things I made), I decided on a watermelon 'cake'. It's fairly straight forward and doesn't require much time at all. For how easy it was, it definitely looked quite impressive!

Watermelon 'Cake' with Honey-Greek Yogurt Frosting (inspired by Pinterest)
1 small to medium sized watemelon
1 cup 0% Fage greek yogurt (if you have a larger melon, you may need more)
1 tablespoon honey
1/2 cup slivered almonds
fresh berries for garnish

Slice the skin off of your watermelon, getting rid of all white areas. Next, cut off the ends until it's an even cylindrical shape(similar to a cake layer). I opted not to make a middle layer for fear of it sliding around. Mix yogurt and honey until combined. Frost your watermelon in a generous layer. Using the cup of your hand, press the slivered almonds up the sides. Decorate the top with fresh berries then watch everyone's surprise when you cut into the finished product to reveal the fruit center!

Hazelnut & Fig Financiers

Recipe: Hazelnut & Fig Financiers (adapted from Melissa Clark on NY Times)
1/2 cup butter (1 stick), and additional for greasing the pan
1 1/4 cups powdered sugar
12 cup toasted hazelnuts(or hazelnut flour)
1/3 all-purpose flour + 1 tablespoon(for hazelnuts)
Pinch of salt
4 large egg whites
1 teaspoon vanilla extract
3 ripe figs

Heat oven to 400 degrees. In a small saucepan, melt butter, letting it cook gently until it turns nut brown and smells toasted, about 5 minutes. Let cool.

In a food processor, add hazelnuts and 1 tablespoon of flour. Pulse until it resembles a coarse meal(do not let it turn into butter!).

In a large bowl, combine sugar, hazelnut flour, 1/3 cup all-purpose flour and salt. Using an electric mixer fitted with the whisk attachment and set on low speed (or use a whisk and a strong arm), beat in egg whites until flour mixture is damp. Add browned butter(do not scrape up any black bits from the bottom of the pot) and beat on medium-high speed (or vigorously by hand) until smooth, about 2 minutes. Mix in vanilla.

Trim stems off figs and slice each one crosswise into 3 rounds; you will have 9 fig rounds. Eat one. :)

Butter and flour eight 1/2-cup muffin cups. Divide batter between cups and top each with a slice of fig. Bake until financiers are golden brown and the tops spring back when lightly pressed, about 15 minutes. Cool on a wire rack before unmolding gently.