Mexican Huevos Rancheros

When looking for traditional Mexican breakfast recipes, it was always mentioned about their Huevos Rancheros.

I found this nice recipe here.

Ingredients

• Olive oil


• 1/2 medium onion, chopped (about a half cup)


• 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)


• 1/2 6-ounce can diced green Anaheim chiles


• Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)


• 4 corn tortillas


• Butter

• 4 fresh eggs


• 2 Tbsp fresh cilantro, chopped (optional)

Method

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired. Serve either one or two tortillas per plate depending on how much you want to eat.

Makes 2-4 servings depending on your appetite.

Enjoy ! I think I know what I am going to have for breakfast on Sunday !

Traditional Japanese Breakfast

A traditional Japanese breakfast is based on rice, seafood, and fermented foods. A typical Japanese restaurant breakfast presentation would be miso soup, rice with toasted nori, (dried seaweed), or other garnishes, natto (a type of fermented soybeans), rice porridge, grilled fish, tamagoyaki (omelette roll) or raw egg, tsukemo (mixed vegetables) pickles and green tea. Pickles form an important part of the breakfast menu and the Japanese prefer the very salty ones.

Traditional Japanese breakfast is served in a unique way. Japanese food is served in bowls, wherein the bowl of rice is placed to the left of the person and the miso soup to his/her right. Westernization has influenced the Japanese cuisine. But, even today, most of the Japanese love to have their breakfast made in a traditional way.


Traditional Miso Soup

Miso soup is one of the common dishes that is served with steamed rice for breakfast. Miso is a soybean paste that is used in many Japanese dishes. The type of miso and the type of ingredients used in the soup will change the way it tastes. Here it's a recipe of miso soup made with tofu but it can also be made with other vegetables like Chinese cabbage, Japanese pumpkin, mushrooms, natto, potatoes and daikon radish.

Ingredients

• 1 block of tofu
• 2 green onions
• 3-4 tablespoons miso paste
• 3 cups of dashi soup stock

Preparation

Chop the tofu cubes and the green onions into small pieces. Take a heavy bottom pan, put in the dashi soup stock and heat it on medium flame. When it starts boiling, lower the flame and add the tofu pieces and let it cook for some time. Take some dashi soup stock in a small bowl and mix it with the miso till it dissolves well in the liquid. Pour this mixture back into the pan and stir it slowly. Put off the flame before it starts boiling and add in the chopped green onions.

Tamagoyaki



Tamagoyaki is a rolled Japanese omelette and is very sweet to taste. Here is the procedure to make this delicious omelette. A rectangular pan is the best to make rolled omelette; however, you can also use a normal non-stick pan.

Ingredients

• 6 large eggs
• 4 teaspoons of sugar
• 2 tablespoons of mirin (similar to sake, but contains less alcohol content)
• 1/2-1 teaspoon of salt or as per taste
• 3 tablespoons of dashi soup stock
• 1 teaspoon of soy sauce
• vegetable oil

Preparation

Take a large mixing bowl and beat the eggs in it. Add sugar, mirin, soy sauce, salt and dashi soup stock and mix till it blends well. Heat the pan with some oil and pour a part of the egg mixture into the pan. When it starts settingm roll it and shift it to one side of the pan, Again pour a part of the egg mixture in the remaining part of the pan and let it spread under the first roll. When this is half-cooked, roll it over the first one. Continue doing this until all the egg mixture is used. After the omelette is fully cooked, take it from the pan and cut it into pieces. If you are using a normal frying pan, place the rolled omelette onto a bamboo sheet and cut the edges that come out.

Bon appétit !

Full English Breakfast

For a traditional English Breakfast (for 2 serves) you will need :

- 6 good quality pork and leek sausages
- 4 field mushrooms, wiped
- 2 small tomatoes - scored on top
- 250g smoked dry cured back bacon
- 170g blqck pudding, sliced
- 1 x 420g can of baked beans
- 2 knobs of butter
- 6 eggs, preferably free-range or organic, cracked into a bowl and beaten
- sea salt and freshly ground black pepper
- 1/2 a loaf of thick-sliced bread, for toasting

Preparation :

Preheat the grill to high. Set the oven to its lowest heat and pop 2 plates in it to keep warm. Put the sausages, mushrooms and tomatoes, scored-side up, on to a large grill and place under the grill, about 5 cm from the heat. Cook for about 10 minutes, turning thesausages once or twice.

Add the bacon and black pudding to the pan and grill for 5 minutes, turnong halfway through cooking, until they are cooked crispy. Put the baked beans in a saucepan and warm gently for 2 to 3 minutes, stirring occasionally.

Place a non-stick saucepan over a low-heat. Melt 1 knob of butter in the pan, add the eggs, season to taste and stir gently until scrambled. Remove from the heat. Put the bread in the toaster, and arrange the sausages, mushrooms and tomatoes with the bacon, black pudding and beans on the warm plates. When the toast pops up, butter it, then put a slice on each plate and top with scrambled egg. serve HP sauce or tomato ketchup on the said, and a pot of tea.

Have a Break, Have a Breakfast!

It is well-known that breakfast is the most important meal of the day.

Sadly, I barely have any time in the morning to sit down and enjoy my breakfast with all the rushing around any busy parent could relate to…

This is where this blog comes in… I would like to bring more excitement to my breakfast. I thought I could use this blog to post breakfast recipes from different countries. Whenever I could, I would try the recipes myself and use this blog to give my impression on the experience.

I have found a few recipes while doing some research about the subject, but as I would like this blog to be convivial and interactive I also count on you to give me your breakfast recipes from around the world and from your local areas. Every breakfast passionate is welcome! You could comment whether you are posting your country dish or not, whether you have found the recipe in a book or on the internet, whether you have tasted it while on a trip abroad, or at your neighbours house. You are also welcome to try the recipes yourselves and to give your feedback here.

I hope you will enjoy the experience as much as I will do!

Let us take our taste buds to far away horizons with our breakfast recipes from around the world!