材料：
两片厚片土司
4颗鸡蛋
葱花
鸡粉
胡椒粉
做法：
打四颗蛋，加入葱花和适量的鸡粉，胡椒粉，搅拌均匀。
将厚片土司放进蛋汁里沾一沾（两面都沾满）
热锅后放油，煎土司至金黄色，要注意火候，适时翻转土司两面，避免变焦。土司两面都煎好后，可以煎一煎土司侧面。
煎好后起锅，将土司切成厚条状，完成。
Ingredients:
2 Toasts
4 Eggs
Green Onion
Chopped Ginger
Chicken Flavoring
Pepper
Method:
1. Break eggs into a wide, shallow bowl, beat lightly. Stir in green onion, chicken flavoring and pepper to taste.
2.Place the toasts, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
3.Heat a pan over medium-low heat, put in oil. Transfer coated toast to pan, heating slowly until bottom is golden brown. Turn and brown the other sides.
4.Cut into slices and ready to served.
Source : Ho Chak Recipe
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, September 21, 2009
Wednesday, September 16, 2009
Potato & Smoked Salmon Stacks
Serves : 6
Preparation : 5 mins
Cooking : 15 mins
Ingredients :
2 x 375g pkts of frozen Birds Eye Hash Browns
1/2 cup light sour cream
2 tsp horseradish cream
150g smoked salmon
1 bunch snipped chives
50g baby rocket leaves
olive oil to drizzle
Method:
Preheat oven to 200'C or 180'C fan. Line 2 baking trays with non-stick baking paper.
Arrange hash browns on prepared trays and cook according to packet directions. Meanwhile, mix together sour cream and horseradish cream. Divide between 6 cooked hash browns.
Divide salmon between the hash browns, and top with snipped chives, rocket and a drizzle of olive oil. Sandwich together with remaining hash browns and serve stacks immediately.
Source : Spring Coles Magazine 2009
Preparation : 5 mins
Cooking : 15 mins
Ingredients :
2 x 375g pkts of frozen Birds Eye Hash Browns
1/2 cup light sour cream
2 tsp horseradish cream
150g smoked salmon
1 bunch snipped chives
50g baby rocket leaves
olive oil to drizzle
Method:
Preheat oven to 200'C or 180'C fan. Line 2 baking trays with non-stick baking paper.
Arrange hash browns on prepared trays and cook according to packet directions. Meanwhile, mix together sour cream and horseradish cream. Divide between 6 cooked hash browns.
Divide salmon between the hash browns, and top with snipped chives, rocket and a drizzle of olive oil. Sandwich together with remaining hash browns and serve stacks immediately.
Source : Spring Coles Magazine 2009
Bacon, Egg & Cheese Breakfast Muffins
Makes : 4
Preparation : 5 mins
Cooking : 5 mins
Ingredients :
Olive Oil Cooking Spray
175g pkt shortcut bacon
20g butter
4 eggs
4 tasty cheese slices
4 soft English muffins
barbecue sauce to drizzle
50g mesclun lettuce leaves
Method:
Spray a large non-stick frying pan with oil.
Cook bacon on medium heat for 2-3 mins, until brown. Remove
Place 4 egg rings to grease pan.
Carefully crack eggs into rings, cook for 1-3 mins, until done as you like.
Top each egg with 1 slice of cheese and bacon.
Reduce heat to low and cook for 1 min, until cheese melts.
Meanwhile,split and lightly toast muffins.
Top base of each with an egg stack, a drizzle of sauce and lettuce.
Sandwich together with top of muffin to serve.
Source : Spring Coles Magazine 2009
Preparation : 5 mins
Cooking : 5 mins
Ingredients :
Olive Oil Cooking Spray
175g pkt shortcut bacon
20g butter
4 eggs
4 tasty cheese slices
4 soft English muffins
barbecue sauce to drizzle
50g mesclun lettuce leaves
Method:
Spray a large non-stick frying pan with oil.
Cook bacon on medium heat for 2-3 mins, until brown. Remove
Place 4 egg rings to grease pan.
Carefully crack eggs into rings, cook for 1-3 mins, until done as you like.
Top each egg with 1 slice of cheese and bacon.
Reduce heat to low and cook for 1 min, until cheese melts.
Meanwhile,split and lightly toast muffins.
Top base of each with an egg stack, a drizzle of sauce and lettuce.
Sandwich together with top of muffin to serve.
Source : Spring Coles Magazine 2009
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