Expat’s Breakfast Recipes

One of the perplexing aspects of living in S.E. Asia is that breakfast seems to be the “forgotten meal.” In locations where lunches, snacks and dinners are extrardinarily good, finding a “proper” breakfast can be a bit of challenge… For those who like to tackle such challenges head-on in their own kitchen, we provide some options…

Eggs Benedict Simplified

expat-breakfast-recipes

One of my favourites to start a day is poached eggs but with a touch of class to dress them up. Traditional Hollandaise sauce is a mission for  a solo breakfast but here is a simple alterative that produces a tasty and attractive meal… Poaching an egg is a task fraught with great mystery and uncertainty – mine always seemed to disintegrate into shapeless gooey blobs no matter what I tried!  The recommended dash of vinegar only served to make them even less visually appealing…. but here’s my solution.

Ingredients:

  • 2 eggs
  • 2 slices of wholemeal bread
  • 2 slices of ham
  • 1/2 cup of Grated Cheese – from your  block of “Tasty” chedder

Condiments:

  • Mustard
  • Black Pepper
  • Rock Salt

The Process:

Take two small bowls, and cover these with plastic food wrap, pushing the plastic into the bottom and leaving 3 – 4 inches of overlap. Break an egg into each bowl, pull the edges of the plastic up and fold together tightly so no egg can escape.

  1. Bring a pan of water to the boil, and drop the wrapped eggs into the water for approx 4 – 5 minutes
  2. Toast your two slices of wholemeal bread and leave to stand in the toaster to crisp while eggs are cooking
  3. When the eggs are done, turn off the heat and drop the 2 slices of ham into the hot water to warm them up
  4. Place the toast on your serving plate.
  5. Place a piece of kitchen paper towel on the bench and one by one place the ham on those to remove the water
  6. Place the ham slices on the toast slices
  7. Take your mustard bottle and shake it, then squeeze out a nice spiral of mustard from centre to edge of the ham slices
  8. Take your eggs out, drain off excess water and place in the crentre of the ham slices.
  9. Grind a liberal dusting of black pepper and add a dash of grated rock salt
  10. Sprinkle the grated cheese over the eggs…

Ok, so the Hollandaise sauce would have been nice but it adds significantly to the  preparation time and is really only worth the effort if you’ve got company that appreciates your culinary genius…  This gives your otherwise plain poached eggs a flavour-filled and appetising variation in less than 10 minutes!

 

No tags for this post.