egg casserole breakfast

A few people have brought an egg casserole dish for brunch and congregational dinners. I love those dishes, and very much wish that I can make them. Here is my first attempt, with my homemade cereal bread.

Recipe: Cereal bread egg casserole (for 1)

Ingredients:

- 1 to 2 slices of cereal bread

- 1 TB fried fresh sausage

- 1 tp pepperoni

- 3 TB shredded cheddar cheese

- 1 egg

- about 1/4 to 1/2 cup whole evaporated milk

- 1 tp honey

Procedure:

1. Cut cereal bread into 1/8" thick pieces.

2. Line a small baking dish with bread pieces.

3. Add a layer of sausage and pepperoni. Then sprinkle a layer of cheese.

4. Cover the top with a layer of bread pieces.

5. Beat egg with evaporated milk and honey. Pour onto the bread.

6. Swirl the liquid around the pan until the bread has absorbed most of the liquid.

7. Use a fork to press the bread down.

8. Chill overnight.

9. Bake at 350F until cheese is melted.

Results:
Day 1, 10:31pm, most of the ingredients;

Day 1, 10:34pm, bread sliced to thin strips:

Day 1, 10:35pm, bottom layer:

Day 1, 10:35pm, layered with meat:

Day 1, 10:37pm, layered with cheese:

Day 1, 10:37pm, top layer:

Day 1, 10:41pm, egg, milk and honey:

Day 1, 10:46pm, egg mixture:

Day 1, 10:48pm, wet ingredients added:

Day 1, 10:50pm, additional milk needed:

Day 1, 10:54pm, bread pressed hard to get soaked:

Day 1, 10:55pm, topped with cheese and ready to chill:

Day 2, 10:12am, baked 30 minutes at 350F in toaster oven, first covered, then uncovered for the last 15 minutes:

Observations:
The crumb is a little tough. Maybe there is just not enough egg and liquid.

Beef zucchini egg pie

I am having a lot of fun exploring the varieties of ingredients in an egg pie. In this experiment, I have zucchini, minced beef, and egg.

Recipe: beef zucchini egg pie (for 4)

Ingredients:
- 4 egg, beaten
- 4 oz lean minced beef
- 2-3 TB medium dried shrimps, soaked
- 1 medium zucchini, sliced very thinly
- 3 TB sweet corns from can or defrosted
- 3 cloves garlic, finely chopped
- dash of oregano flakes
- dash of extra strong chili pepper
- dash of cumin
- dash of salt to taste
- 2 TB oil
- mixed herb oil (rosemary, sage etc)

Procedure:
1. Fry beef, dried shrimps and garlic along with all the spices and oil in a non-stick sauce pan until the meat is cooked. Add zucchini and fry lightly.
2. Beat eggs with salt.
3. Grease a baking pan with shortening.
4. Pour beef and vegetables into greased pan. Then add the egg. Flatten the solid ingredients to fully immerse under the egg.
5. Top with thin slices of zucchini. Then brush the top of zucchini with herbed oil.
6. Bake at 350F for about 30 minutes.

Ingredients prepared:

Toppings made:

Baked and cooled:

Veggie pies

I love veggie pies. They make such great meals. Here are my two recent experiments. One thing that I've always wanted to try out is to use herbed oil to roast vegetables. So I try this out on my latest vegetable pies.

Recipe 1: Zucchini pie (make 1 9" by 1/2" thick pie)

Ingredients:
- 1 small yellow squash
- 1/2 large zucchini
- 2 eggs
- 2 TB cottage cheese
- 2-3 TB flour
- 2-4 TB water
- 1/4 tp salt
- 1/4 tp of celery seeds
- 1/4 tp dill weeds and lemon peel flakes
- handful of shredded mozzarella and asiago cheeses
- 1/4 tp dried rosemary
- 2-3 TB olive oil

Procedure:
1. Slice the yellow squash and the zucchini thinly. Safe some for topping. Cook the remaining in a non-stick pan heated with oil. When the squashes are soft, add celery seeds, dill weeds and lemon peel flakes. Then allow to cool.
2. Beat egg lightly. Add cottage cheese and mix well. When the cooked squashes are cool, add in the egg and cheese and mix. Then sprinkle flour and mix well. Pour the mixture into a pan greased with butter.
3. Sprinkle shredded cheeses on top. Place thin slices of yellow squash and zucchini on top.
4. Sprinkle rosemary on top. Brush the squash toppings generously with olive oil.
5. Bake at 350F for about 20-30 minutes.
6. Allow to cool before serving.

Recipe 2: Eggplant tomato pie (1 small 6" pie)

Ingredients:
- 1 medium eggplant, sliced
- 1/4 cup fresh or canned diced tomato
- 2 TB cottage cheese
- 1 egg
- 1 tp oregano flakes and some more for topping

Procedure:
1. Save some slices of eggplant as topping. Mix the remaining with tomato cheese, egg and oregano flakes.
2. Pour the mixture into a baking pan. Top with eggplant slices.
3. Apply olive oil generously. Then sprinkle oregano flakes.
4. Bake at 350F for about 20-30 minutes until the pie consolidate.
5. Serve when cooled.

In the making of these two pies, the most exciting part is when the herbs release their aromas during the baking. That aroma, blended with the vegetable toppings, makes the pie very tempting.

double-boiled egg and milk

When I was growing up, my parents frequently made an egg dish for me. It's simply egg, evaporated milk and sugar, beaten together, and steamed until it forms a custard. My parents have done it so many times that they are able to make it very tender, without too many bubbles. One morning, I thought of this childhood favorite, and decided to make it for my own breakfast.

Recipe: Double-boiled egg and milk (for 1)

Ingredients:
- 1 large egg
- 1/3 cup evaporated whole milk
- 1 strawberry
- 1/4 tp honey

Procedure:
1. Beat egg and evaporated milk in a souffle dish until the two are well blended. The liquid should come up to about 3/5 or 2/3 the height of the souffle dish.
2. Boil a pot of water, with a steaming stand in it. The water level should almost reach the level of the egg mixture when the souffle dish is placed on the stand. Bring the water to a boil.
3. Place the souffle dish in the pot, about half submerged in the boiling water. Be careful to remove any bubbles trapped under the souffle dish. Turn heat down to medium.
4. Allow the water to simmer in the pot for 5-10 minutes. Do not bring to a boil in case the water may spill over into the souffle dish.
5. If it is desired to cover the pot with a lid, then place a lid on the souffle dish before doing so. This prevents condensed water vapors from falling onto the egg and marring the top.
6. The surface of the egg mixture will slowly solidify. Shake the dish gently to detect the thickness at the center of the dish.
7. When the egg at the outer half of the radius of the dish has solidified, turn heat off and cover lid. Allow the warmth to slowly diffuse to the center of the dish. Done when the center has hardened.
8. Serve with a strawberry and a drop of honey.

Just started double-boiling:

Edge of the egg started to solidify:

Egg half-done, turn heat off and allow to cook slowly in the warmth of the water bath:

Egg done:

Interior of the egg:

Large bubbles may come from the stirring. Does the edge look overcooked?

almond meal pancake breakfast

I was curious with almond meal and so purchased a pack of it for making cookies. After that, I am left with so much of it that it becomes a challenge to find a way to consume it. Today I tried to make an almond pancake for breakfast.

Recipe: almond pancake

Ingredients:
- 1 egg
- 3 TB almond meal
- dash of salt
- dash of cinnamon
- cooking spray

Procedure:
Beat egg with almond meal to form a batter. Add salt to taste. Spray a pan with cooking oil and heat on med-high setting. When the pan is hot, pour the batter into the pan. Turn heat down to medium and allow to cook until the fine bubbles on top have almost solidify. Flip the pancake once to cook the other side for just a little while. Sprinkle cinnamon on top and serve.

The almond flavor is not that strong in this pancake, but the savory taste of it is excellent. It's quite an interesting twist.

Chinese chive egg pie

Vegetable pies are wonderful dishes, that can serve in all meals. My skill in making them has gradually improved with time. Here is one recipe that has rather nice composition.

Recipe 1: Chinese chieve pie (one 6"x6" pan)

Ingredients:
- 1 bunch (0.7lb) Chinese chives, finely chopped
- 1/2 cup (5) baby bella mushrooms, chopped
- 1/4 cup dried shrimps
- 1/2 cup celery leaves, finely chopped
- 1/3 cup flour
- 1/3 cup water
- 2 eggs
- 1/2 tp kosher salt
- dash of pepper

- 1 TB oil

Procedure:

1. Heat 1 TB oil in a non-stick skillet. Add all the vegetables into the skillet and allow to cook until soft. Add the dried shrimps and cook for a little longer. Then pour all the vegetables from the skillet into a baking pan.

2. Mix flour with about equal amount of water until the flour fully dissolves. Beat in 2 eggs. Add salt and pepper. Mix well. Then pour into the pan and mix with the vegetables. The liquid mixture should come just right at the same level as the vegetable mixture.

3. Bake at 350F until done.

Recipe 2: Chinese chieve pie (one 6"x6" pan)

This time, I have more water in the flour mixture and bake it for a shorter time. When the pie cools down, the vegetables still become brown.

Ingredients:

- 2 bunch (1.2lb) Chinese chives, finely chopped

- 2 TB canned mushrooms, chopped

- 1/4 cup dried shrimps

- 1/2 cup flour

- 3/4 to 1 cup water

- 2 eggs

- 1/2 tp kosher salt

- 1 TB oil

Procedure:

1. Heat 1 TB oil in a non-stick skillet. Add all the chives and mushrooms into the skillet and allow to cook until they have shrunk, but not too soft. Add the dried shrimps and cook for a little longer. Then pour all the vegetables from the skillet into a baking pan.

2. Mix flour with water until the flour fully dissolves to form a paste. Beat in 2 eggs. Add salt. Mix well. Then pour into the pan and mix with the vegetables. The liquid mixture should come just right at the same level as the vegetable mixture.

3. Cover with foil. Bake at 350F for about 35 minutes until the top has risen. Turn heat off. Allow to sit in the oven for about 15 minutes. Remove from oven. Stick in a knife to test for doneness. Let cool at room temperature.

Egg congee

Porridges and congees are great for breakfast, especially before charging out of the house into a cold winter day of work. I once improvised on an egg congee that warmed my stomach so much that it simply made my day! 


Recipe: Egg congee (for 1)


Ingredients:
- 1-2 oz cooked pork or ham or sausage, cut to bite size
- 1/4 cup cooked rice
- 1/2 cup fresh sweet corn kernels
- 1 egg
- dash of paprika powder and parsley flakes
- 1 teaspoon olive oil
- 2 cups water


Procedure:
Boil meat with rice in 2 cups of water for 10 minutes on medium heat. Add corn kernels and olive oil. When the mixture boils again, beat an egg and stir into the liquid to form a cloudy fluid. Turn heat off and serve right away, with a sprinkle of paprika and parsley.

Mushrooms egg soup

A good meat stock goes a long way in making a winter evening warm. In one of the stormy snow weekends, when we find ourselves short of appetite after being locked in for too long, nothing satisfies us half as much as a light savory soup. In today's soup, our theme is mushrooms. The black shitake mushrooms have a bold aroma and strong flavor, while the enoki mushrooms have smooth and white, noodle-like texture. They go well with white meats such as chicken/turkey. Along with them, I add a few other ingredients to build a complex composition to the soup. The cabbage, in particular, gives the soup a solid feel, while the egg drop makes it a little thicker. Silken tofu gives a smooth bite. Sweet pea add some small packages of sweetness to it. The sesame and black pepper brings forth a different dimension of comfort.

Recipe: Mushrooms egg soup (for 2)

Ingredients:
- 3 large dried shitake mushrooms, soaked to rehydrate
- 1 pack (about 4 oz) fresh enoki mushrooms
- 1/4 cup wild rice
- 1/4 package of silken tofu
- 2 cups cabbage, thinly sliced
- 4 oz cooked turkey white meat
- 1/4 cup frozen sweet peas
- 1 egg, beaten
- 4 cup turkey/ham stock (salty)
- 1 teaspoon red pepper for garnishing
- dash of black pepper
- 1/4 teaspoon sesame oil

Procedure:
1. Cook wild rice and cabbage in stock for 1/2 hour on medium heat. Add shitake mushrooms and allow to simmer on low heat for about 15-30 minutes. About 15 minutes before serving time, add sweet peas, enoki mushrooms, tofu and turkey meat. Bring to boil again. Add egg and stir gently for a few seconds. Turn heat off. This gives very thick egg drops. If a fine egg drop texture is desired, then add egg after turning heat off, and stir more, but not over vigorously.  Place in serving bowl, and garnish with red pepper, black pepper, and sesame oil.

Turkish poached egg!

Food from central and west Asia fascinates me for their use of spices and herbs. I simply love the fineness of flavor and aroma characteristic of that region. I found a Turkish egg recipe called Cilbir from a lady called Burcu (I really love her food blog!) That recipe seemed so simple that I decided to try it out someday with homemade yogurt. After the experiment, I concluded that the dish is indeed simple. But the taste is so lovely and so perfect, it's unbelievable. So I decided to jot it down for my memory.

Recipe: Turkish poached egg, from Burcu (for 1)

Ingredients:
- 1 egg
- 2 tablespoon (TB) homemade yogurt
- dash of garlic powder
- about 1/2 teaspoon butter
- dash of mint flakes, finely mushed
- dash of paprika
- water
- 1 TB vinegar

Procedure:
1. To poach the egg, prepare a sauce pan of water. Bring to boil and add 1 TB vinegar. Then turn it down to stop the boiling, but keep the water hot and steaming. Break an egg in a small bowl. Do not break the yoke. Glide the egg carefully into the water. The egg will sink to the bottom. Do not allow it to stick. The water temperature is just right if there are small bubbles at the bottom. Allow to stay in this temperature for about 3-4 minutes, moving the egg ever so gently every now and then. After 3-4 minutes, the egg white will become a soft solid while the yolk is still liquid. Take out the egg.
2. Mix 2 TB yogurt with garlic powder. Pour onto the egg. Then sprinkle mint and paprika on top. Melt butter and pour onto the egg. Serve right away with low-salt wheat crackers.

Chinese chive omelette

Unlike the small chive that is typically used as an herb, the Chinese chive is eaten as a vegetable. I'm among those who like its strong flavor. This love for it gives me the motivation to find different ways to combine it with other types of ingredients. Here is one experiment, in which the Chinese chive is combined with spring onion to make an omelette. The spring onion is used in this dish only to offer a sharp crispy feel. Since both greens do not have that much water in them, frying them in an omelette is a quick job.


Recipe: Chinese chive omelette (for 2)


Ingredients
- 1.5 cup Chinese chive, finely chopped
- 1 stem of spring onion, finely chopped
- 1 to 2 medium eggs, beaten
- 1 tablespoon (TB) rice flour
- 1 TB water


Procedure:
Place Chinese chive and spring onion in a bowl. dissolve rice flour in water and mix with eggs. Add to the greens. Mix thoroughly to make sure the greens are moist with the liquid. Coat a flat frying pan with a very thin layer of oil and set on high heat. Add the egg mixture and spread the greens uniformly over the pan. Lower heat to medium. When the bottom side of the mixture starts to harden, very gently detach it from pan. Flip to cook the top side. Shake to prevent sticking. Serve hot.

I love the aroma of the Chinese chive with egg when the omelette is sizzling on the pan!

Frying Persian mixed herbs and wheat bran

I like herbs and fiber. But it's not until recently that I discovered many of the fibers, spices and herbs I like actually have medical values. For example, wheat bran helps lower blood pressure; bittermelon and fenugreek are effective in lowering blood sugar; ginger is used as a remedy for nausea. The list goes on. In any case, I like herbs and spices. Here is a recipe of mixed herbs and wheat bran that tasted pretty good.


Recipe: Fried Persian mixed herbs and wheat bran with eggs (for 2)


Ingredients:
- 1/2 cup dehydrated Persian vegetable mix (parsley, leek, cilantro, fenugreek, dill)
- 1/4 cup wheat bran
- 1 tablespoon (TB) refried beans
- 2 eggs
- 1 TB turmeric powder
- dash of salt
- 1/2 cup water
- 3 TB oil


Procedure:
1. Mix dehydrated vegetables and wheat bran in a bowl. Add 1/2 cup water and mix well. Let sit for 15 minutes to re-hydrate. Then squeeze out excess water.
2. Beat 2 eggs with salt, turmeric powder and refried beans. Then mix into the hydrated mixture of vegetables and bran. Stir well.
3. Heat oil in a flat non-stick pan on medium heat. When oil is hot, pour mixture into the pan and spread evenly on pan to cook until the bottom side is crispy. Break into small pieces, flip and stir the pieces to cook all sides. Serve hot.

Leafy greens egg roll

It's fun to cook egg rolls. The most fun part is to fold the egg from a sheet to a roll and keep the toppings wrapped up. I succeed only half the times. The comfort is that an poorly folded egg roll tastes just the same! Still, I keep practicing the folding whenever I cook egg rolls. I've found that egg rolls with tender green leafy vegetables need to go with a stronger seasoning. It's because the green leaves tend to be watery, and thus dilute the taste of the egg. So with leafy greens, I season my egg roll with a Vietnamese fish sauce that is mixed with chili and vinegar.

Recipe: Leafy greens egg roll (for 3-4)


Ingredients:
- 3 stalks baby kappa cabbage, very finely chopped to 2 cups
- 3 eggs
- 2 teaspoons dried shrimps
- 2 tablespoons (TB) oil
- 1 TB Vietnamese fish sauce


Procedure:
Squeeze water out of chopped kappa cabbage. Beat eggs and mix with chopped cabbage. Mix very well to soften leaves. Heat oil in flat pan. Pour mixture into pan and let cook undisturbed on med to med-high heat. When bottom side is cooked and detached from bottom, fold left and right sides to form a roll. Flip. Let surface cook to golden yellow. Sprinkle fish sauce. Serve hot.

Sauteed red Swiss chard with egg

One day I saw some large vegetable on sale. It had red stems and green leaves. So I decided get some and find out what it was. At dinner, my husband took an interesting look at the dish of dark red and dark green. He asked me what it was, I told him I didn't know anything about it apart from its name, the Red Swiss Chard. He took some bites. It was definitely a nice vegetable, though we both did not know how to characterize the taste. It was good when cooked with a sweet and sour fish sauce.


Recipe: Sauteed red Swiss chard with egg


Ingredients:
- 2 cups chopped red Swiss chard, leaves and stems separated
- 1 clove garlic finely chopped
- 2 tablespoons (TB) oil
- 1 TB Vietnamese sweet and sour fish sauce (or mix fish sauce with rice wine, vinegar and sugar)
- 1 egg, beaten


Procedure:
Heat pan on medium heat with 1 TB oil. Add chopped garlic. When garlic sizzles, add chard stems and turn up heat to med-high or high to cook for 1-2 minutes. When stems are half cooked, add leaves and fish sauce. Mix and stir well. Turn heat down before pan dries out. Take out chard. If pan has more than 1 TB liquid, then drain liquid until 1 TB is left. Add 1 TB oil and fry egg in pan on med-high heat. When egg is cooked, cut into pieces and mix with chard. Serve hot.

An unusual breakfast with bitter melon

You can tell that I really love bitter melon. It's just something special, with no parallels among all vegetables. Here is a bitter melon omelette, made with 1 small melon (very thinly sliced) and 3 eggs, plus a dash of salt, pan-fried in 2-3 tablespoon oil. It makes an exciting breakfast treat to start a good day!