14th March 2019 – (Hong Kong) We are going to teach you today to make the ultimate big breakfast at home using slightly different ingredients besides the usual suspects of scrambled eggs, baked beans, tomatoes and bacons. To create a visually stimulating breakfast platter, you need to use a round wood cutting board to serve.
For scrambled eggs, beat 4 eggs, cooking cream, salt and pepper in a bowl before cooking the egg mixture in a large nonstick skillet in butter. Stir it regularly until thickened before serving.
Wrap six chicken breasts (marinate the chicken with Rosemary, salt and black pepper one hour before cooking) with bacon before frying them in a skillet over low heat with oil. Turn them over regularly until they are perfectly cooked. This should take around 15-20 minutes.
Grill 3 Portobello mushrooms, asparagus and 6 cherry tomatoes for around 8-10 minutes and grill five pieces of Pumpernickel bread. Cook a can of baked beans for 5 minutes.
To serve, lay the mushrooms in the middle of the board and pour the baked beans, asparagus and tomatoes over them. Put the chicken breasts wrapped with bacon on top of Pumpernickel bread around the mushrooms and pour some cottage cheese on top of each chicken breast. Garnish with some salad greens. Drizzle some Balsamic vinegar over the chicken breasts. Scoop the scrambled egg and put them in between the chicken breasts. Season with black pepper and drizzle some extra virgin oil over the dish.
Difficulty : 3/5
Time required : 30 minutes
Ingredients (Serve 4)
Pumpernickel bread or other rye bread, 4 eggs, cooking cream, 6 bacon streaks, 6 chicken breasts, 1 can of baked beans, 6 cherry tomatoes, 3 Portobello mushrooms, cottage cheese, salad greens, asparagus, black pepper, salt, Balsamic vinegar and extra virgin olive oil.