Poached Eggs on Toast

Wanna have some classic breakfast? Then this is the simple and perfect breakfast that you can have!

I love my weekend breakfast as I will have more time to make myself some good breakfast and more time to read my novel while having my yummylicious breakie.

Here I presented you poached eggs on toast! = ) Enjoy~

To view the video on how to make poached egg, please click here

Ingredients

4 free-range eggs

5tbsp white vinegar

4 thick slices crusty stick, toasted

Salt and pepper, to taste

What to do

(1) Place a pan, half filled with water, on a medium heat. Add the vinegar. Place the metal rings in the pan and bring to a simmer.

(2) Crack one egg on the side of the ramekin and then carefully break it in. Repeat with the remaining 3 eggs.

(3) Carefully pour each egg into each rings and leave to cook for 3-4 minutes.

(4) Remove the metal rings from the pan, leaving the eggs still in.

(5) Take the pan off the heat and serve the eggs immediately on some toast, seasoning to taste just before serving.

Breakfast Wrap

Our weekend breakie… scramble egg wrap. I always like to have my breakfast with eggs so this is rather simple and quick breakfast to prepare. All you need are:

Ingredients

4 tortillas
2 bacons, thinly sliced crossways
Salt and pepper
1tsp butter
4 eggs, lightly whisked
80ml cream
80g cheese cheddar


What to do

1. Preheat oven to 160°C. Wrap the tortillas in foil. Place in preheated oven for 10 minutes or until hot.

2. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook for 5 minutes or until crisp.

3. Whisk together egg and cream in a bowl. Season with salt and pepper. Melt butter in the saucepan over medium-low heat until foaming. Add egg mixture and gently push the egg mixture until the egg mixture is cooked, but is still creamy and slightly liquid. Stir in the bacon.

4. Serve immediately with hot tortillas and the cheese cheddar.

Scrambled Eggs with Herbs and Smoked Salmon

I’ve prepared a wonderful breakie to start our weekend; scrambled eggs and delicious smoked salmon served on a toasted white bread! Erm… yummy!!! =D

Ingredients (serve 2)

4 eggs, at room temperature
125ml thin cream
Salt and cracked black pepper
40g butter
2tbsp herbs (parsley, chives, dill leaves)
4 white toasted bread
100g smoked salmon, flaked into pieces



What to do

1. Whisk eggs, cream, and salt and pepper in a bowl.

2. Melt butter in a non-stick frying pan over medium-high heat until foaming. Add egg mixture, sprinkle with herbs and cook for 3 minutes. Gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set. Remove from pan and keep warm.

3. Meanwhile, place white bread into toaster or oven grill and toast until golden brown.

4. Spoon eggs onto toasted bread and top with flaked salmon.

Country Fruit Cake

I admit that I have a “bad” habit which is whenever I come across nice looking baking recipe books, I will definitely “grab them home” with me. Hehe…

There are a few sitting in my bookshelf and I hardly give them a look as yet. Last night I was flicking through one of the recipe books and I decided to give this cake a go.

I was running of out light brown sugar so I replaced it with castor sugar instead. This is why you can see my cake is not as brown as in the recipe book. :D

Ingredients

375g cake flour
2tsp baking powder
½ tsp ground nutmeg
180g unsalted butter, softened
180g light brown sugar
3 eggs, beaten
1tsp vanilla extract
1tsbp milk
200g mixed dried fruit (I used apricot, sultana and cherry)
1tbsp raw brown sugar


What to do

(1) Preheat the oven to 160 degree. Grease and line a round cake pan.

(2) Sift the flours, baking powder and nutmeg into a large bowl. Set aside.

(3) Beat the butter, light brown sugar, eggs and vanilla extract till well combined. Add in the flour mixture and beat well until the mixture us smooth, then stir in the milk and mixed dried fruit.,

(4) Spoon the mixture into the prepared pan and smooth level with spatula. Sprinkle the raw brown sugar evenly over the surface.

(5) Bake for 30 minutes at 180 degree.

Marble Cake

This is one of the cakes listed in my “To do” list for quite some time and finally I gave it a try on Sunday morning so that we can have it for our tea later on the day.

The texture of the cake was buttery, moist and smooth.

I like the aroma while the cake was in the oven. The cocoa powder smells so good! It make me mouth –watering while waiting for it to cook. =P

I’ve eaten 2 slices at once as they taste really yummy! What a sinful craves…

 
Ingredients


250g butter
220g castor sugar
5 large eggs
250g cake flour
2tbsp choco powder
2 - 3 tbsp milk


What to do

(1) Sieve cake flour and salt together. Set aside.

(2) In a big bowl, cream butter and sugar until it's pale and creamy.

(3) Add in egg one at a time, mix until it's well combined.

(4) Fold in the cake flour slowly and mix well.

(5) Spoon 4tbsp of the cake batter into another smaller bowl. Mix the cocoa powder and milk until it's fully dissolve.

(6) Scoop the vanilla batter into the baking pan and follow by the cocoa batter and repeat this action again.

(7) Use a chopstick to draw zic-zac on top of it to get some nice marble pattern for the cake.

(8) Bake the cake at 160c for 30 mins or until it's golden brown and the toothpicks inserted came out clean.

Butter Raisin Muffins

Happy 2010! My first baking for year 2010 is this simple yet delicious Butter Raisins Muffins.

All you need is:

Ingredients

140g butter, softened
110g castor sugar
3 eggs
200g cake flour
2tsp baking powder
pinch of salt
45g raisin



What to do
(1) Sieve cake flour, baking powder and salt. Set aside.
(2) Cream butter and castor sugar till its pale and light (Approx. 2 minutes)
(3) Add in egg one at a time and mix till it's well combined.
(4) Preheat oven at 180 degree.
(5) Fold in flour mixture slowly until finished all the flour.
(6) Lastly, add in raisins and mix well.
(7) Spoon the batter muffin pan and bake for 30 minutes or till its turn golden brown color.

Enjoy Baking~

Chocolate Butter Cake

Well, this is my last baking for year 2009! This is a simple yet delicious chocolate butter cake for my colleague whose birthday is on 1 Jan 2010.

I’ve used some colorful sprinkles and smarties for decoration. I love the color; they look so beautiful and so tempting to me! Hehe...

Ingredients

120g unsweetened chocolate, chopped

28g unsweetened cocoa powder

240ml boiling water

315g plain flour

2tsp baking powder

1tsp baking soda

1/4tsp salt

226g unsalted butter, room temperature

400g castor sugar

3 eggs

240ml milk

Frosting

140g unsweetened chocolate, chopped

80ml milk

113g unsalted butter, softened and cut into pieces

440g icing sugar

What to do

(1) In a heatproof bowl, place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

(2) In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

(3) In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy. Add in eggs, one at a time, mixing well after each addition. Add the melted chocolate mixture and beat to combine.

(4) Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

(5) Divide the batter evenly into the prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes. Cool the cakes completely before frosting.

Frosting

(1) Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool.

(2) Place the melted chocolate, milk and icing sugar in the bowl.

(3) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth.

(4) Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.