Avocado Toast with Egg

Each time i typed it "healthy breakfast" on the internet, images of avocado on toasts almost always appears. I had to try it.

Avocado Toast with a sunny side up

Avocado Toast with a sunny side up

There is no right or wrong in avocado toasts. U can pretty much top them with whatever u want. Anything from bananas to bacon. I went ahead with a sunny side up.

avocado toast with runny sunny side up

avocado toast with runny sunny side up

Because runny eggs are one of my favourites.

Happy Monday Everyone!

Avocado Toast on Egg

1 piece of toasted bread

1 extra runny sunny side up

Avocado mash;

1/2 avocado

1/2 tsp minced onion

a squeeze of lemon, to prevent avos from browning

salt to taste

Spread avo mash on the toast, top with sunny side up.



One Sheet Pan Dinner

While u can technically dump everything on your sheet pan and call it a day, I did take the extra step of browning my chicken in a skillet first. Because extra crispy chicken skin is my husband's thing. But if crispy skin ain't your thing, or if you are concerned about the damage chicken skin might do your arteries, you probably would discard the skin. I am a skin discard-er.

One sheet pan roasted chicken

One sheet pan roasted chicken

I think the key to roasting a juicy chicken is using bone-in chicken thighs , WITH skin. Like i said, u can discard the skin later, but keep it for now. It seals the moisture in the chicken.

bone in, chicken thighs with skin

bone in, chicken thighs with skin

The seasoning can't be any easier too, a drizzling of oil, a rub of paprika, seasalt and black pepper on the chicken.

As for the vegetables, it was just garlic and salt.

Put everything into the oven and 40 minutes later, dinner is served.

Oh, and do roll out a piece of aluminum foil before u dump your ingredients on your sheet pan. Because one less dish to wash is always welcomed.

One Sheet Pan Dinner (serves 1)

  • One bone in, chicken thigh with skin
  • 2 potatoes
  • 1 carrot
  • French beans
  • paprika
  • seasalt
  • black pepper
  • 2 cloves of garlic
  1. Preheat oven to 200 Degree Celcius.
  2. Season chicken with salt, paprika and black pepper
  3. While the oven is heating, place a skillet (I am using a cast iron) over your stove with a thin film of oil. When the skillet is heated, gently lower the chicken skin side down and cook for about 5-7 minutes. Once the skin has turned a beautiful golden brown, flip the chicken and continue cooking for another 3-5 minutes. Lift up chicken and set aside
  4. Put minced garlic into about 2 tbs of oil. Set aside
  5.  Wash potatoes and carrot and cut into cubes. Drizzle garlic oil over the vegetables and work it in with your fingers.
  6. Place potatoes and carrot onto the aluminum lined baking sheet, and time oven for 40 minutes. *Note: do not put the french beans in just yet. Check every 10 minutes and give the vegetables a good toss to get even browning
  7. At the 20th minute mark, place the french beans AND the browned chicken in the oven. Continue baking. *My chicken was done after 20 minutes in the oven. If your chicken is bigger, it may take a longer time.



Mongolian Beef

I had to google to find out whether Mongolia was part of China. YES, i was that clueless.

Mongolian Beef with Scallions

Well, turned out that Mongolia is NOT part of China.

Well Chinese or not, this Mongolian Beef dish turned out delicious. It made a nice weekday dinner for our Chinese family. :)

Mongolian Beef with Scallions

Mongolian Beef with Scallions

Recipe adapted from Rasa Malaysia
(serves 2)
1 tablespoon oil
100 grams beef tenderloin, thinly sliced
1 cloves garlic, minced
1/2 inch peeled ginger, thinly sliced
1stalk scallions, cut into 2-inch strips
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
1/2 tablespoon water
1/2 teaspoon Chinese rice wine or Shaoxing wine
1 teaspoons oyster sauce
1 tablespoons soy sauce
1/4teaspoon dark soy sauce
ground white pepper
1/4 teaspoon sesame oil
1/2 tablespoon sugar or to taste
Salt to taste

In a bowl, mix the ingredients for the marinade and marinate the beef slices for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half done. Dish out and set aside on a plate.
In the same wok, heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Stir till the scallions are somewhat wilted and coated with the sauce. Serve hot with steamed rice.