August 2017 Recipe Redux
Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?!
I squinted, studying the small piece of paper in my hand. I tried to make out the lines of bold colors and tiny words using my finger to trace the path. I was officially lost. I had no idea which train station we were at or whether we were going east or west.
In exasperation, I turned and shrugged at my younger sister who was also looking intently at her phone. I could see her dark eyes darting back and forth, scanning the bright screen. Looking up, she pointed forward.
Thank goodness for phones and technology. Maps were useless. Or should I say that I was useless at reading maps.
Strolling along the pavements, we came across restaurant after restaurant. Lebanese food, Thai food, Italian food, Pides, Traditional Pubs, Tea shops, Cafes, Bakeries, Patisseries filled with gorgeous displays of extravagant cakes and dainty macarons. Block after block, the tiny streets were lined with vintage 1900 style brick buildings, red telephone boxes, tall black lampposts…
After sitting down in a retro cafe, we waited for our order, as I flipped through a cookbook. I jolted, looking up to see the waiter placing down 2 plates on the table next to ours: Thin seeded bread with a chunky layer of avocado mash, flaked salmon & teriyaki sauce.
I nudged Zoe immediately. We both watched in awe at how tasty it looked. I definitely regretted ordering the egg white frittata.
Toast with anything tastes amazing (of course with good quality bread) especially with avocado. In fact, after tasting the vast selection of gluten free breads in London it just confirmed my love for toast. Cafe after cafe, I simply couldn’t get it out of my mind, so much so Zoe and I decided to make toast for this month’s challenge!The key to the best breakfast toast lies in the quality of the bread and of course your toppings! For a dinner twist to it, we have included some of our favorite dinner items from all over the world – hummus, mushroom stir fry, soft boiled eggs, guacamole and of course our ABSOLUTE CHILDHOOD favorite – my dad’s famous Cantonese Eggs and Tomatoes stir fry. This is a classic that every Chinese kid grows up with and I have to say my dad’s one is the best. Whenever we are on vacation all of us and my cousins beg my dad to make it. And finally the bonus recipe is here too!So today we present not 1 but 3 of OUR FAVORITE Cafe-style Breakfast TOAST:
- Mashed avocado and runny soft boiled egg
- Cantonese Scrambled eggs and tomatoes (My dad’s recipe)
- White Bean Hummus and Mixed Mushrooms
They all taste fabulous! It is honestly so hard to choose which was our favorite. You have a rich runny yolk paired with creamy avocado – making an extremely exquisite, rich, creamy breakfast. The cantonese scrambled eggs and tomatoes was total comfort food for us growing up and a favorite of the whole family! As for the white bean hummus and mushroom stir fry – it is a delicious vegan option with the perfect harmony of fresh rosemary, earthy mushrooms and smooth hummus.Don’t they all look so pretty? Perfect to instagram to make your friends jealous! All vegetarian, super inexpensive and gluten free! How can you say no to that?
- 1 slice of GF Bread (or your favorite bread)
- 1 egg
- ½ avocado
- Lime Juice
- Salt & Pepper
- Chili Flakes
- Mash avocado with a fork. Season with salt, pepper and lime juice. Set aside.
- Fill a small saucepan with water and bring to boil over high heat. Reduce water to a rapid simmer (medium heat) and slowly lower in your egg.
- Cook for 6 minutes. Immediately remove with a slotted spoon and run under cold tap water.
- Tap the egg against the table and gently peel the egg.
- Toast a slice of bread. Spread your avocado mash. Place your egg on top and using a sharp knife slice in half.
- Sprinkle chili flakes to garnish.
- 1 slice GF bread (or your favorite bread)
- ¾ cup mixed mushrooms (shiitake, oyster, button)
- 1 clove garlic
- 1 sprig of rosemary
- ¼ cup Navy Beans
- Lemon Zest and juice
- salt and pepper
- Mash your beans with a fork. Season with salt, pepper, lemon juice. Grate a little lemon zest and mix well.
- Heat a non stick skillet over high heat. Add in your minced garlic and rosemary leaves. Stir fry until fragrant.
- Add in your mushrooms. Season with salt and pepper. Saute till cooked (5 minutes).
- Toast your bread, spread the mashed beans and arrange the mushrooms on top.
- 1 slice GF bread (or your favorite bread)
- ½ cup chopped tomatoes (Roma)
- 1 egg
- ½ tsp coconut sugar
- Salt and pepper
- Finely dice your tomatoes.
- Heat a non stick pan over high heat. Add in your egg. Season with salt.
- Scramble and cook for 1-2 minutes till just set. Transfer onto a plate and set aside.
- In the same pan, add in your diced tomatoes and sugar. Press down onto the tomatoes to release the juices. Cook until soft and mushy for about 4-5 minutes. Be patient because the mushier your tomatoes the tastier it is.
- Add your eggs back in. Crack some black pepper.
- Toast your bread, arrange the scrambled eggs & tomato. Top with sprouts.