Sunday Brunch @ Home

Aside from lazing around on Sunday, it's also a great day to test out your cooking skills. Some how brunch always seems appropriate during that day probably because you had slept in till late and will wake up with lots of energy.

One Sunday, since we had gotten sausages from a friend, I decided to try them out. I made a typical cooked breakfast you get in the restaurants with scrambled eggs with mushrooms. Since the shop had only shitake mushrooms that day I had used them versus button mushrooms. Although the shitakes has a stronger woody taste, nevertheless they were still tasty. I also experimented with baking an egg in the oven. That was a great idea as you used less oil and didn't need to bother much since it cooks in the oven while you do other things. Do try the scrambled eggs recipe as it makes perfectly creamy and just cooked ones. Just remember patience and a slow fire is needed for creamy scrambled eggs.

Scrambled Eggs with Mushrooms (adapted from Flavours Magazine)

1 tablespoon butter or oil

8 fresh button mushrooms, quartered and sliced (you can also use other mushrooms but button mushrooms taste better)

8 eggs
25 grams butter, softened (use real butter and not a spread to get a buttery taste)

8 tablespoons cream (use UHT cream)
30 grams extra butter softened or 50 ml UHT cream

salt and pepper to taste

Cook the mushrooms first by heating the butter or oil in a saucepan. Saute the mushrooms till brown. Dish and set aside while you cook the scrambled eggs.

To cook the scrambled eggs, crack an egg in to a small dish and tip it into a bowl. Do this one at a time to check the freshness of the egg. Fresh eggs have nice plump egg yolks. Discard those which don't look fresh. Once you have eight eggs in the bowl, beat with a fork and season to taste with salt and pepper.

Heat up a frying pan and place butter over low heat. Add the bowl of beaten eggs in the pan. Cook while stirring continously with a spatula to scramble the eggs until the eggs are just cooked and have a creamy consistency. Remove from heat and stir in cream. Then add mushrooms and stir to mix.

Baked Egg in a Dish (adapted from Flavours Magazine)

Preheat oven to 150C. Butter a heat safe dish (use a ramekin as it's nice to serve each individual a portion) and sprinkle with salt and pepper. Crack in 1 egg and bake for 5 to 6 minutes or until the white has set and the yolk is still soft. Add a teaspoon of hot cream or flavoured oil and chopped herbs.