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Stir-fried Shrimp and Eggs

Stir-fried Shrimp and Eggs

  • 6 oz. shrimp, shelled and deveined
  • 4 large eggs (at room temperature–very important)
  • 1 teaspoon garlic
  • 1 teaspoon sesame oil
  • 2 scallions, chopped
  • ¼ cup canola oil

Salt and white pepper or to taste

Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. 

Chop the scallions. 

Add the canola oil to a hot pan. Add the garlic and stir for 30 second (be careful not to burn).

Add and toss in your shrimp until they just turn pink. This will be very fast. Add the egg to the shrimp.

Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you’re making scrambled eggs. 

Once the eggs look done transfer to a plate, garnish with scallion and serve with steamed rice.

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Broccoli, Ham and mozzarella baked with eggs

Broccoli, Ham and mozzarella baked with eggs

4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.

1-2 cups diced ham (1/2 – 1 lb.)

1 cup grated Mozzarella

1/3 cup thinly sliced green onion (optional, but good)

8-10 eggs, beaten well

Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)

fresh-ground black pepper, to taste

sour cream, for serving (optional)

Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.

Layer broccoli, ham, Mozzarella, beaten egg, salt and pepper in casserole dish. 

Use a fork to “stir” the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)

Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.

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The easy recipe of French toast with brioche

The easy recipe of French toast with brioche

1 long brioche

20 cl of milk

20 cl of liquid cream

3 eggs

50 g of powdered sugar

1 teaspoon of vanilla extract 

20 g of butter

50 g of chocolate

Cut the brioche into slices 2 cm thick.

In a salad bowl, whisk the eggs with the cream and the milk. Add vanilla extract and sugar and mix. Pour the mixture into a shallow and wide dish.

Arrange the baguette slices in the dish.

Preheat the oven on the thermostat 6. Pour the mixture into the dish and let the baguette slices soak for 20 minutes.

Sprinkle top with chocolate and butter. Bake for about 30 minutes.

Enjoy warm or warm with or without accompaniment: crème fraîche, jam, compote …

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  • 1 bananas (medium)
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking powder
  1. Mix all the ingredients together 

  2. Heat up a non-stick skillet on medium heat. Using 1/4 cup as a measure, scoop the batter onto the skillet. 

  3. In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter.

  4. You should have 6 pancakes.

  5. Garnish with fresh bananas and drizzle with maple syrup. Enjoy!

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Egg and Toast Cups

Egg and Toast Cups

6 slices of bread
6 teaspoon dijon mustard
6 slices of ham
6 eggs
Pinch of salt
6 tablespoons mozzarella , shredded

I used a cupcake pan. I was only able to make 6 because my slice of bread was so big I needed to space them.

Bake for 20 mins if you like runny egg or 40 at 350 for well done 🙂