五種材料 - 2分鐘微波芝蛋小鍋 / 5 Ingredients - 2 minute oeuf cocotte

一日之計在於晨. 這款芝蛋小鍋早餐只需幾分鐘就食得, 有happy food 雞蛋又有鮮甜蕃茄吞拿魚配搭, 而且清理簡單. 一於在家吃個靚早餐再開始smart的一天!

材料 (一人份):
1隻       雞蛋
3 湯匙   法式鮮奶油 (法文叫 crème fraîche, 在西式超市如Fusion, Citysuper, Great等有售)
3-4顆    車厘茄
1/3 罐   水浸吞拿魚
2湯匙   香草蒜忌廉芝士

做法:
1. 在小鍋依次放入2匙法式鮮奶油,  切片車厘茄, 吞拿魚, 蛋白, 1匙法式鮮奶油, 香草蒜忌廉芝士, 放入微波爐用800瓦叮1分鐘
2. 撒上鹽及黑胡椒, 輕放上蛋黃, 再放入微波爐用800瓦叮40秒即成. 配多士蘸著蛋黃吃好好味!!

食材其他用法: 香草蒜忌廉芝士直接塗麵包也很美味; 法式鮮奶油則可加入西湯, 或做其他菜式如法式蛋批, 焦糖布丁等

Breakfast is most important meal of the day. This oeuf cocotte is nutritious, delicious yet take only few minutes to make and few dishes to clean! Let's start your great day with this lovely breakfast!

Ingredients:
1          Egg
3tbsp    Crème fraîche
3-4       Cherry tomatoes
1/3 can  Tuna in salt water
2 tbsp   Garlic herb creme cheese

Method:
1. In this cocotte, place in order, 2 tbsp crème fraîche, sliced cherry tomatoes, tuna, egg white, 1 tbsp crème fraîche, creme cheese. Microwave for 1 minute with 800W.
2. Take out the cocotte. Season with salt and pepper and carefully place the egg yolk on top. Microwave for another 40 second and serve immediately. With a toast would be perfect!

Other usages of ingredients:
Garlic herb creme cheese is great spread on toast directly; crème fraîche can be used to make soup, quiche, crème brûlée etc!

五個"字"搞掂 - 班尼迪蛋 / Cooking 5x5min - Egg Benedict

趁著週末, 我們一起做精彩的班尼迪蛋, 過一個有格調的星期天吧!

材料 (2人份):

2隻           雞蛋, 室溫

4湯匙       白醋 

1               蕃茄 / 5-6 車厘茄
50g           莫扎里拉芝士
1個           英式鬆餅
3片           巴拿馬火腿
1 1/2湯匙 橄欖油
1/2湯匙    意大利黑醋

15g           牛油
巴馬臣芝士 (如有) 

做法:
1. 用大火燒熱鍋. 準備一鍋熱水.
2. 將英式鬆餅橫切一半. 放熱鍋上烘烤至一面脆身 (如用多士爐烘烤此步驟可省略)
3. 鬆餅烘烤時快速將蕃茄及莫扎里拉芝士切小粒. 撒上橄欖油, 意大利黑醋, 鹽及黑胡椒拌勻
4. 鬆餅烘烤好上碟, 將蕃茄及莫扎里拉放在上面.
5. 將熱水倒入鍋中, 加入醋
6. 將雞蛋分別放入杯子裡. 當水滾時用匙攪拌水成漩渦. 將蛋輕手放水中間煮2分鐘, 然後輕輕撈起, 用同一方法處理第二隻蛋.
7. 將煮好的蛋放在蕃茄及莫扎里拉芝士上, 然後用巴拿馬火腿圍邊
8. 倒去熱水, 放入牛油, 煮至變咖啡色, 淋上蛋上.
9. 撒上巴馬臣芝士, 鹽及黑胡椒即成

Ingredients (2-3 portions):

2              Eggs, room temperature

4 tbsp      Vinegar 

1              Big tomato / 6 cherry tomatoes
50g          Mozzarella cheese
1              English muffin
3 slices    Prosciutto / parma ham
15g          Butter
1 1/2 tbsp Olive oil
1/2 tbsp    Balsamic Vinegar
Parmesan cheese, optional

Method:
1. Heat the pot with high fire. Prepare a kettle of hot water.
2. Slice English muffin into half. place on the pot to toast one side to a bit brown (you may use the toaster as well)
3. Meanwhile cut tomatoes and mozzarella cheese into small dices. toss them with olive oil, vinegar, salt and pepper.
4. place muffin on the plate and top with tomato salad.
5. pour kettle of water in the pot and add vinegar.
6. Put the egg into a small bowl. When the water is boiled, stir the water to create spiral. Carefully pour the eggs in the centre. Cook for 2 minute and take it out. Repeat for the second egg.
7. Put eggs on top of tomato salad. Surround the egg with ham.
8. Empty the pot,melt butter in the pot until turns brown.
9. Garnish the egg with the melt butter, Parmesan cheese, salt and pepper.

Photo reference:

 材料 / Ingredients

2. 將英式鬆餅橫切一半. 放熱鍋上烘烤至一面脆身 (如用多士爐烘烤此步驟可省略)

2. Slice English muffin into half. place on the pot to toast one side to a bit brown (you may use the toaster as well)

3. 鬆餅烘烤時快速將蕃茄及莫扎里拉芝士切小粒. 撒上橄欖油, 意大利黑醋, 鹽及黑胡椒拌勻

3. Meanwhile cut tomatoes and mozzarella cheese into small dices. toss them with olive oil, vinegar, salt and pepper.

4. 鬆餅烘烤好上碟, 將蕃茄及莫扎里拉放在上面.

4. Place muffin on the plate and top with tomato salad. 

6. 將雞蛋分別放入杯子裡. 當水滾時用匙攪拌水成漩渦. 將蛋輕手放水中間煮2分鐘, 然後輕輕撈起, 用同一方法處理第二隻蛋.

6. Put the egg into a small bowl. When the water is boiled, stir the water to create spiral. Carefully pour the eggs in the centre. Cook for 2 minute and take it out. Repeat for the second egg.

7. 將煮好的蛋放在蕃茄及莫扎里拉芝士上, 然後用巴拿馬火腿圍邊

7. Put eggs on top of tomato salad. Surround the egg with ham.

8. 倒去熱水, 放入牛油, 煮至變咖啡色, 淋上蛋上.  / 9. 撒上巴馬臣芝士, 鹽及黑胡椒即成

9. Garnish the egg with the melt butter, parmesan cheese, salt and pepper.