LOCKDOWN BREAKFAST ANYTIME

I tend to wake up a little later since lockdown because I go to sleep quite late.  Since I have to cook 3 meals a day - or at least prepare 3 meals a day, this means I also have to clean up after!

I bought myself my gym mat, roller, weights, and blocks hoping I could continue the exercises I have been doing in my gym when it was open.

I can tell I do not do it 4 times a week lately but 3 and I used to walk an average of 7000 steps whereas now if I reached 2000, I’d say hooray!

If I were just brave enough to be out and do some walking further I would.  But the airborne virus scares me inspire of my wearing a full protective looking outfit.

Given this condition, I attend office meetings between my cooking and laundry and choosing ingredients to be delivered on line, it pretty much sums up my day.  Not to mention the meticulous sanitizing of shoes, outer gear and groceries that arrive at my door.

The one comfort I have is creating delicious food I would have liked if I could eat at a restaurant.  It gives a relief that all things look fine and forget what is going on around me.

It starts off with breakfast!  I like breakfast because it usually contains food I like.  I love eggs, sweetened rolls or biscuits, fruits, juice  and coffee and tea!  Yes, I pretty much have my breakfast complete with Matcha tea and freshly ground coffee made using French press and sometimes with my Nespresso machine.

This is the base of the sauce I will mix with my egg with.

First you crack 2 eggs on a buttered dish

Then you pour the Morrell mixture on top and bake in a preheated oven of 375F degrees for about 10
minutes and serve.

Here is one of my favorite egg dish for breakfast. 

Ingredients:

1 TB softened Butter

Morels (approximately 2-3 per person)

1 shallot, minced 

About 1/3  cup Cream

1 Eggs

Butter

Soak the Morrell in water if you are using dried Morrell for about 20-30 minutes.  Slice lengthwise and set aside.

Mince the shallot and sauté in butter in a small pan.  Add the morellos and cream and stir.

Butter a small bowl or oven proof dish and crack an egg in it.  Add the milk mixture in too and season with salt.  Place in a baking pan and out in preheated oven for about 20 minutes and serve immediately.

While cooking, prepare your toast and butter them.  Cut them in triangles. 

Have a hearty delicious breakfast!

HOME CHEFFING while LOCKDOWN

I have been posting my food in Instagram only because staying home and working has really kept me super busy at home!

Between attending office meetings by Zoom, doing laundry, cleaning and cooking 3 meals a day I have found this 4th week going 5th finally able to catch up with other things I like doing such as sharing what’s new with me - which may be the same with you!

One of the breakfasts requested of me to make is Huevos Rancheros.  Which I now make with canned retried beans and salsa sauce which can evolve into a Shakshuka sauce.

All you do is buy a can of received beans - of your choice, and a salsa of your choice.  The seasoning on top do change it from Huevos Rancheros (Mexican dish) into Shakshuka - a middle eastern dish.

 Above is the 2 eggs which I fried in oil I’ve oil, poured the same sauce I used for the Huevos Rancheros below.  The above is the Shakshuka satyoe eggs.  I like using my print photo of a French restaurant to inspire me to think I was eating in a restaurant.

Above is Huevos Rancheros made with the same salsa sauce above without the Shakshuka spices in it.  And the Huevos Rancheros is served with regrows beans - the mushy mixture on either end plus some cheese on top of your choice.  

The Shakshuka style eggs pair well with Moroccan lamb sausages and some harissa as spice sauce on the side.

#Shakshuka. #HuevosRancheros  #homechef #homecooking #lockdowcooking

#NYWCA