Masak Masak Ala Emak

  Buckwheat pancakes with mushrooms and egg This recipe comes from the town of Salers, famous for its cheese. Salers cheese is similar to Cantal but is made only from the milk of the cows grazing on its mountain pastures in the summer. The town itself is extraordinary. 

Eggy bread Rachel Phipps' quick and cheap eggy bread is great for breakfast or an afternoon snack. Serve with your favourite sauce. Each serving provides 372 kcal, 19g protein, 47g carbohydrate (of which 3g sugars), 12g fat (of which 2g saturates), 3g fibre and 1.3g salt. Ingredients 1 large free-range egg ½ tbsp milk vegetable oil 2 thick slices of bread, halved salt and freshly ground black pepper tomato ketchup or brown sauce, to serve Recipe tips Method Beat together the egg, milk and a generous amount of salt and pepper in a shallow bowl. Heat enough oil to just cover the bottom of a large frying pan over a medium heat. When the oil starts to shimmer, dip the bread into the egg mixture and add it to the pan. Cook for 5 minutes on each side, or until golden-brown. Serve with tomato ketchup or brown sauce. https://www.bbc.co.uk/food/recipes/eggy_bread_11076

Cheese and ham omelette   Try this classic omelette for brunch or serve with lots of green salad for a quick and satisfying dinner. Each serving provides 492 kcal, 39g protein, 0g carbohydrates (of which 0g sugars), 37g fat (of which 17g saturates), 0g fibre and 3.3g salt. Ingredients 3 free-range eggs 10g/½oz unsalted butter 30g/1oz cheddar, preferably Montgomery cheddar 1 thick slice ham, finely chopped salt and freshly ground black pepper Method Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centr...

  Boiled egg with rye bread soldiers Go to work on an egg, they say. We agree that a simple boiled egg makes a great filling breakfast. For a little more fibre make rye bread soldiers.

Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. Ingredients 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter How-to-videos Method Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as ...

Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend.( link ) Ingredients 8 thin rashers smoked streaky  bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach For the hollandaise 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy....

Eggs Benedict is the perfect weekend breakfast. Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop-bought variety. Ingredients 6 eggs, at room temperature 2 tbsp white wine vinegar 6 English muffins, halved butter, for spreading 6 slices ham or smoked salmon 1–2 tbsp finely snipped fresh chives For the hollandaise sauce 225g/8oz butter, cubed 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, very finely chopped 10 black peppercorns 1 bay leaf 3 fegg yolks pinch sea salt pinch caster sugar Method Fill a small pan just over one third full with cold water and bring it to the boil. Add the vinegar and reduce to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Poach for 2–3 minutes. Remove with a slotted spoon and plunge into iced water, then remove the eggs and place them on a k...