Perfect Breakfast

Inspired by Jaime Oliver, to make healthy yet delicious food for my family.  To be honest cooking doesn't take much time if you plan properly what you want to cook.  I come from a family passionate about food; everything that we prepared filled with love and my mom made anything and everything. 

Today, my parents came over for breakfast. The house filled with joy, laughter and fun as we'll get together..Its all about food, family and togetherness.

This morning, we had Baked eggs in a bowl, Soft Baked Potatoes and  Dark Root Cake. I will share 3 recipes at one for this Perfect Breakfast. 

Baked Eggs

Recipe:-

7 Loaf White Bread

7 small eggs

1/2 grated mozzarella 

Method : 

Preheat oven to 375F.

1. Butter your muffin tin. Butter the bread slices. Press each slice gently into the bottom of the muffin cup and make enough room for the egg. 
2. Season with salt and pepper and cover with cheese to your liking. Place the muffin tin back into the oven and bake for 10 to 14 minutes until the whites are just set, or to your desired consistency.

Baked Roasted Potato

Recipe:-

1/2 pound  potatoes, scrubbed clean

Cilantro

Salt and pepper

Olive oil

Method :

Heat the oven to 375 degrees F.

Cut the potatoes in half or in quarters. Place all potatoes and cilantro on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.

Place the potatoes in the oven and roast for about 20 minutes,until the potatoes are nicely browned and fork tender and caramelized.

Dark Root Cake

Recipe adapted from http://faroutbrusselsprout.blogspot.com/2011/05/chocolate-beetroot-cake.html:-

250g beetroot

200g dark chocolate, in small pieces

200 butter

135g plain flour

1 teaspoon baking powder

5 eggs

190g caster sugar

Set the oven to 180C.

Cook the beetroot, whole and unpeeled, in a pot of boiling and salted water. Large beetroot will take up to 40mins, small beetroot about 20mins. Check tenderness by piercing with a knife. Drain them and leave to cool under running water. Slice off the stem and root and then peel them. The skin should slide off easily. Blitz them in a blender to a rough puree.

Melt the chocolate in a small bowl resting over a pot of simmering water. Leave to melt without stirring. When the chocolate looks almost melted, pour the hot coffee over it and stir to combine. Cut the butter into small cubes and add to the melted chocolate and leave to soften.

Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.

Remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Leave for a few minutes then stir in the egg yolks. Do this quickly and mix firmly and evenly so the yolks blend in to the mixture. Fold in the beetroot. 

Whisk the egg whites till stiff, then fold in the sugar. Firmly but tenderly fold in the beaten egg whites into the chocolate mixture using a large metal spoon; work in a deep figure of eight motion being careful not to overmix and lose the air from the egg whites. Lastly fold in the flour and cocoa.

Transfer to the prepared cake tin and put in the oven, turning the heat down to 160C. Bake for 40 minutes. The rim of the cake will feel spongy and the inner part should wobble a little when shaken.