Eggs in the Basket

Unsure of what to have for breakfast this morning, I asked Jamie and she suggested that I make eggs in the basket, but the way that she usually makes it. Normally, eggs in a basket is a slice of bread with a hole punched out of it. The slice is then placed on a frying pan with some butter, lightly toasted, flipped and then an egg is cracked in the middle of it and is cooked sunny side up.

Jamie’s method is to simply press an indent in the centre of the bread (so that no bread is wasted), spread butter around the indent, crack the egg in the indent and bake. This method gives you baked eggs, which are much softer and fluffier than a fried egg. Just remember to keep track of the yolk so that it doesn’t get overcooked and solidify!

Toast and Eggs with Soy Sauce and Pepper

Back when I was young, every Saturday morning my dad would always make toast and eggs with soy sauce and pepper. A really simple dish, but one I always loved because I loved the runny egg yolk and it was fun to eat since you get to dip the bread and soak it all up. These days my dad doesn’t make it for me anymore, since it is so simple, so I just make it myself. Instead he now makes congee with vegetable medley (frozen), century egg, and regular egg. These two dishes will forever be my Saturday morning comfort foods.

For lunch, I prepared mango fried rice. Fried rice is one of those dishes that you can pretty much make with anything in your fridge. I bought mangoes with the intention of making mango fried rice, diced them up and added tofu, mushroom, green onion, egg and vegetarian Vietnamese sausage. With a bit of salt (or soy sauce) and pepper for seasoning it’s a great combination of savoury flavours and the sweet flavour of mango.

Diced Ingredients

Adding the Egg

Mango Fried Rice