Baked buns with egg and Bavarian frankfurters

Baked buns with egg and frankfurters

Here is my breakfast idea. Something different and might be just a thing for an Easter breakfast or brunch. Hope you all will enjoy it!

Baked buns with egg and Bavarian frankfurters.

2 fresh burger buns or white crusty bread rolls
2 medium eggs
1-2 frankfurters, diced into bite-size chunks, Unearthed Bavarian Frankfurters are delicious
2 thin slices cheddar cheese
1/2 small red onion, thinly chopped
chive, for sprinkling
1 tbsp butter
1 tsp oil
black pepper
optional: chopped mushroom, pancetta or few baby spinach leaves

Preheat oven to 160°C.

Cut off the tops of the buns and scoop out the insides. Well it might seem like a waste so why not to dry them for a breadcrumbs.

In a small frying pan heat the butter. Add frankfurters and onions and fry for 3 minutes.

Place the buns in a lightly oiled baking tray. Arrange all ingredients starting with slice of cheese, then onions and frankfurters and tiny bit of chive. Crack an egg into each and sprinkle with salt and black pepper. Bake in the oven for about 15 minutes, then place under the hot grill for 2-3 minutes until the whites are set and yolks are done to your liking.  Pierce the white to ensure that  it is done. If required put back under the grill for another 1-2 minutes but keep grill door slightly open to ensure that the buns won’t get burned.

Sprinkle remaining chive and serve immediately.

Bon breakfast!

For featured delicious Bavarian Frankfurters  in this recipe please visit:

Creamy Chicken, Mushroom and Sage Fricassee

Creamy Chicken, Mushrooms and Sage Fricassee

Happy Valentines All! Here is my Valentines Treat.

Creamy Chicken, Mushroom and Sage Fricassee

6 thigh chicken fillets
2 tbsp fresh sage, chopped
1 tsp dried sage
200 ml rose wine or dry white wine
500 ml water
4 tbsp soured cream
1 chicken stock cube
1 onion, cut into wedges
1 clove garlic, finely chopped
150 g baby button mushrooms
2 small turnips, cut into wedges
black pepper, freshly ground
6 tbsp oil
6 cocktail sticks

Season chicken pieces generously with salt, pepper and dried sage. Place fresh sage in a centre of each thigh and fold.
Heat a frying pan. Drizzle 3 tbsp of oil into the pan and allow to heat through. Place chicken pieces in pan and cook for few minutes until brown and golden on both sides.
When golden brown remove from a frying pan and use a cocktail sticks to secure each piece of chicken and arrange in a casserole dish.
Clean frying pan, reheat, add remaining oil and fry onions, mushrooms and garlic for about 3 minutes. Transfer all into casserole dish, add wine and cook until evaporated (about 4 minutes). Add water, chicken stock cube, turnips and simmer until reduced by half. Then remove from the heat and stir in the sour cream.
Serve with plain rice.
Remember to remove cocktail sticks just before serving.

Bon appetit.

Mangalica Spicy Salami Cassoulet with adzuki beans

Mangalica Spicy Salami Cassoulet with adzuki beans.

Mangalica Spicy Salami Cassoulet with adzuki beans.

100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
black pepper
500-700 ml water

Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C)  If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.

Bon appetit.

Pork with Miso Soup, Pak Choi and Mushrooms

Pork with Miso Soup, Pak Choi and Mushrooms

There’s something magical about Chinese food. Chopsticks, soy sauce, noodles!!! Yes noodles – looooove it! So I eat them in laaaarge quantities.  (see my recipe) Enjoy!

Pork with Miso Soup, Pak Choi and Mushrooms


pork, 12-16 thin slices, marinated in soya sauce
200g rice noodles
2 spring onions, trimmed and finely shredded
3-4 medium mushrooms, sliced
1 small carrot, thinly sliced or shredded
50-60g pak choi
4-5 tbsp soy sauce
600 ml stock
1 sachet (10g) instant miso soup

If you have some pork leftovers it is great to use them up. Slice thinly and place with 1 tbsp of soy sauce in a little bowl for 5-10 minutes. If necessary prepare pork from scratch. Marinade for a few minutes in soy sauce and then fry  till tender. Chill and cut into thin slices.

In a large saucepan place stock, carrots, mushrooms and half the spring onions and simmer for 3 minutes. Add noodles, pork slices and pak choi and simmer for a further 4-5 minutes till noodles are fully cooked. Add soy sauce and whisk in miso soup. I used Sanchi instant sachets. Simmer for 2 minutes.

Pour into warm soup bowls and garnish with remaining spring onions.

Bon appetit.