breakfast · Savory · Uncategorized

Easy Breakfast Sandwich

Hi all! Sorry I’ve been MIA. Life hit me pretty hard, but I am now back in full force. Today, I’m going to demystify the breakfast sandwich.

Let’s talk about a bad breakfast sandwich for a second. Do you recall the ones that are rubbery? Maybe you remember something that was falling apart because the bread would not hold together and you would try to use a spoon instead to eat it? I’ve been there.

The key to making a fantastic breakfast sandwich is the bread. Whatever bread you use (e.g. whole wheat, white bread, rolls, etc.), toast the bread first and separately from everything else. If you want to toast the bread with butter, use at most half a tablespoon for both pieces of bread. Otherwise, you will have soggy, buttery bread which does sound good but is not suitable for our purposes here. Toasting the bread separately ensures that it will be fully “hardened” before you add eggs and veggies.

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To address rubbery eggs, I suggest keeping an eye out for them. A big problem I face in the kitchen is multi-tasking. It’s possible but you are more likely to overcook something that way because you are paying attention to something else. Depending on how you want your eggs, the techniques will vary. If you like scrambled eggs, you will need to lower the heat to medium and take it off the heat just as all the liquid is gone. If you wait too long, it will be rubbery.

For sunny side up eggs, if you are using a scratched up nonstick pan like me, add about a tablespoon of oil. This will make your life easier and it will crisp up the edges of the egg. This is because of the hot oil. In order to fully cook the egg without burning the bottom, crack the egg into the hot oil (watch out for oil splatters) and let it solidify and crisp a little on the bottom first. Then, cover it with a lid. Open the lid every 30s to let out heat and to check if the eggs are done. This will cook the tops quite quickly. Remove your eggs and now let’s start on veggies.

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For me, I usually like bell peppers in my breakfast sandwich. I’ll chop up some bell pepper (dice) and use the same pan that I cooked the eggs in. Then, I’ll add a little more oil to cook them.

Now assemble everything together. If you like cheese, put it on top of the egg or underneath it. The residual heat from the egg will melt the cheese. And there you have it! The perfect breakfast sandwich! Top it off with any of your favorite condiments and enjoy it with a big mug of coffee.

-Grace

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Savory · Uncategorized

Tamagoyaki- Japanese Omelet

Finally! Here we go! Another recipe is here. Tamagoyaki is a Japanese omelet that is super delicious and tasty. In general, this dish can be consumed in the morning for breakfast along side a bowl of rice and some miso soup (which is a great probiotic by the way). I have also seen some Japanese izakyas (bars) serve this as well. In the case of bars, I do think that tamagoyaki goes well with sake or beer.

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One of my favorite aspects of this dish is that it is made from a very fine egg mixture. What I mean is that the egg is beaten very well. In some cases, I have also seen people take a sieve and strain the egg mixture to make sure it is extra fine. Unfortunately, when I took the pictures for this recipe, I did not strain the egg, but if you have the time, I would highly recommend doing that.

Another part of this recipe which I really enjoy is the flavor. The combination of mirin, sesame oil, and soy sauce creates a very different flavor than omelets that I am normally used to. The addition of Japanese mayo, sriracha, yakisoba sauce, and bonito contributes to a plethora of dimensions which makes this dish so interesting.

A thing to note is that most recipes for tamagoyaki do not use yakisoba sauce in the dish. However, I thought that the combination of yakisoba sauce and mayo fused together very will and produced a savory and creamy dimension to the egg.

Overall, I hope you try this recipe. It is very different, but if you like trying new things, then this recipe is the way to go.

P.S. I have also seen people add shredded mozzarella cheese and chasu (a melt-in-your-mouth pork that is used in ramen), and these will also add to this delectable dish.

Tamagoyaki-Japanese Omelet Recipe

Ingredients:

-3 large eggs

-1 tablespoon of mirin

-1 tablespoon of soy sauce

-1 tsp of sesame oil

-2 tsp of bonito flakes

-Japanese mayonnaise (to taste)

-Sriracha (to taste)

-1 tablespoon Yakisoba sauce (drizzle)

-green onions to garnish

Directions

1. Crack eggs into a medium size metal bowl.

2. Whisk egg along with mirin, soy sauce, and sesame oil.

3. Chop green onion and set aside.

4. Heat up a skillet and spray with a nonstick baking/cooking spray.

5. Spread a thin layer of egg and let it bubble up and cook.

6. Once the egg looks semi-cooked (30 seconds), roll up the egg with a spatula.

7. Add another layer of egg, connecting the rolled up egg to the new layer.

8. Once the next layer is semi cooked, roll it into the other layer.

9. Continue the process until you have used all of the egg mixture.

10. Garnish with bonito flakes, mayo, sriracha, yakisoba sauce, and green onions.

Desserts · Uncategorized

Healthy Banana Oat Muffins

These were inspired by my commutes to LA, studying for the GRE, training for a suicide hotline, and working out my arms. Hope you enjoy!

Healthy Banana Oat Muffins
Photo credit: Grace Nguyen

These muffins are a little crunchy on top but soft on the bottom. They are totally healthy yet satisfy that sweet tooth at the same time. If you would like to amp them up a little more, you can sprinkle a little brown sugar on top before baking. However, I opted for no sugar this time.

Healthy Banana Oat Muffins (makes 12 muffins)

Ingredients:

-1 tsp baking soda

-1 tsp baking powder

-1 tsp cinnamon

-1 cup of oats

-1 cup of flour

-3/4 of maple syrup

-4 tablespoons of coconut oil (not melted)

-2 ripe bananas

Instructions:

  1. Preheat oven at 400 degrees F.
  2. Mash the bananas in a bowl
  3. Mix all of the ingredients together.
  4. Sprinkle extra oats on top.
  5. Place in the oven for 8 minutes.
  6. At 8 minutes, lower the temperature to 350 degrees.
  7. Finish baking for 10 minutes.
  8. Take out of the oven and let them sit.