When we often stay away at big hotels we request the breakfast buffet in the morning. Although I don’t eat bacon or eggs and I’m not into sweet pastries. So I really look forward to morning veggies such as sautéed mushroom, grilled tomatoes, home made style baked beans on toast and hash browns. This sautéed mushroom is not like the ones served at the hotels but it satisfy my cravings.
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
Adaptation of a recipe I saw on a cooking show a few years ago. I’ve listed exactly what I used on this occasion but of course a lot of variations are possible and different styles of cheese may be used.
My mate Barb makes this wonderful dish brilliantly, even after half a bottle of white wine:) you can add tomato paste if you like, or even chopped capsicum or mushrooms. This dish is fine with just wine and water, but much much better with well flavoured chicken stock. I like to use about 1/2 cup of stock that I get when I do chinese chicken wings. You can use lite sour cream for this dish, but the sauce with most likely seperate, still tastes great though.
A simple and delicious way to transform fried eggs into a substantial one-dish brunch or snack dish. I read the basic idea for this recipe somewhere recently, then couldn’t find it again, but I added to the original idea – which just had garlic sautéed in the oil before adding the eggs – when I made this for brunch yesterday. I used some wonderfully orange-yolked free range eggs which certainly added to the visual appeal! Everyone loved it, and I’ll be making this again! The proportions used could, of course, easily be varied.
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