Posted in On the menu

Homemade Double Decker BURGER!

In addition to my endless passion for breakfast, I’m also quite the burger fanatic. I’m one of those people that keeps adding or removing things from my burger to get the taste I want exactly, which inspired to start making my burgers at home 🍔😋

Speaking of which, I made this juicy burger from scratch the other day and I’m not gonna lie, I’m super proud of it 😂

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Here’s how you can make your own 🙂

Step 1 (seasoning):
Starting off with the key ingredient, the MEAT! The fresher the better of course, if you’re defrosting the minced beef, make sure there aren’t any residual frozen bits as this can ruin your entire burger when you start eating it. I don’t like to overdo it with seasoning the minced beef, I just add garlic & onion powder, salt and pepper and use my hands to mix it all in.

Step 2 (Patties):
Start shaping your patties (gently), you can use a cookie cutter to make perfect round patties, I like to use my hands as I like my burgers to look a bit more chunky than perfectly symmetrical. Whichever way you go with, don’t squeeze or press as you shape the patties to guarantee all the juices stay out when cooking.

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Step 3 (Add-ons):

  • Bread:
    Start buttering & toasting (or just roasting) your burger buns, using soft buns as they are will eventually result in a soggy burger when you start piling everything up.
  • Toppings:
    The choices here are ENDLESS! If you’re looking for classic toppings, I’d say go with lettuce, tomatoes & onions). This time I sautéed some spinach (washed and well-dried then tossed around a frying pan with a little butter), beef bacon & a fried egg!
  • Sides:
    Fries always seem like the appropriate side dish when it comes to burgers. This time I thought I’d try actually frying sweet potato fries, instead of roasting or baking them. Pretty much the same process of making regular fries. Peel the sweet potatoes, put in a bowl of water so it doesn’t change color, then start cutting them into whichever size and shape you want your fries to be in. Heat up the oil till it’s nice & sizzling, take the sweet potatoes out and make sure they’re dry before tossing them in the hot oil, and just fry them till they’re all gold & beautiful 🙂

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Step 4 (Cook):
Start heating your pan (or grill) over high heat, and once it’s all hot & sizzling add a little oil. It’s best to lightly brush it across the pan that it evenly covers the entire area. Gently place your patties and let cook for 3-4 minutes per side (or until the sides start to change from pinkish red to a brownish color). Flip and cook the other side for the same time, and in the last minute top the burgers with your cheese slices to melt as the burgers finish cooking.

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Step 5 (Enjoy):
Now that everything is done cooking, bring your toasted buns and lay down the toppings with your cheese-topped patties and enjoy this incredibly juicy, homemade burger!

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Ingredients (Burger only):

  • Minced ground beef (250gm)
  • Garlic powder
  • Onion powder
  • Handful of fresh spinach
  • 1 Burger bun
  • 4 American cheese slices
  • 1 Egg
  • 2 Bacon strips
  • 1 Tbsp butter (for toasting the burger buns)
  • 2 Tbsp oil (for cooking the patties)
  • Salt & pepper
Posted in On the menu

Toast party! Take your pick for breakfast

Went a little overboard with my breakfast today. In an attempt to change my usual breakfast options, I thought I’d add more variety, flavors and COLOR!

First round of toasties was all savory, with stuff like eggs, bacon, salmon and cheese. Second round was all fruit-based, which were more on the healthy side.IMG_2361IMG_2365

Of course there are endless ideas to go with here, but here is what I came up with, using what we had in our fridge basically 🙂

Smashed avocado, topped with smoked salmon, died onions and capers.IMG_2368

Cottage cheese with a little olive oil, topped with fried bacon bits.IMG_2369

Dijon mustard topped with arugula, tomato slices and emmental cheese.IMG_2372

A soft boiled egg on smashed avocado, with salt & pepper seasoning.IMG_2373

Fried bacon as a base, topped with a fried egg and drizzled with sriracha.IMG_2371

Cream cheese topped with smoked salmon and walnuts.IMG_2370

You could always add different options for the base, another one of my faves is olive paste, or a sun-dried tomato pesto! Same thing for dressings & sauces that you can drizzle your toast with. However, I always find myself using avocados and sriracha when I go on a toast frenzy, whether together or not 🙂

Now for the sweet stuff! Round TWO!IMG_2606

First one in this round had a base of ricotta cheese, topped with mixed berries (blueberries, raspberries and blackberries).IMG_2601

Next up, I put a little avocado (I know, I overuse it, its a problem I’m willing to live with) and topped with pomegranates.IMG_2603

Last, but most definitely not least is the peanut butter & bananas one. Topped with some chopped walnuts and honey. This has got to be my absolute favorite of all the sweet ones.IMG_2598

Posted in On the menu

Baked Potatoes for Breakfast!

I’m back to my favorite kind of breakfasts, BAKED!

I was actually in the mood for baked potatoes, and realized I was out of bacon (which I liked to fry, cut into pieces and top my potato with); so I decided to make it more of a breakfast dish instead 🙂

This is a really simple, easy and pretty quick way to make a baked potato.

Ingredients (2 servings):

  • Medium sized potato
  • 2 eggs
  • 1/4 cup shredded cheddar
  • 1/4 cup shredded red cheddar
  • 1 tbsp grated parmesan
  • 2 tbsp butter (soft, not melted)
  • 1 tbsp olive oil
  • Salt, pepper & thyme for seasoning
  • chopped parsley for garnish

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First, pre-heat your oven to 220 °C (425 F), then you’ll need to bake the potato to soften it until its fork tender. Now there are 2 ways of doing so, either in the pre-heated oven for 45-50 minutes OR in the microwave for like 8 minutes. I went with the latter 🙂 You’ll need to poke some holes with a fork all around the potato, drizzle it with the olive oil, and some salt & pepper.

8 minutes later, you have a baked potato (fork tender). You’ll need to let it cool for a minute or two. Then slice that baby into two halves (vertically) and start scooping out some of the potato filling to create your potato cup, gently so you don’t cut through the peal.Photo Jul 28, 3 47 40 PMPhoto Jul 28, 3 47 14 PM

Now, use 1 tbsp of butter on each potato cup, it should start melting as you spread it on the bottom of the cup, as the potato will still be hot. Then add a dash of salt & pepper, and a tbsp of the shredded cheddar (mix of both).

Crack your eggs (making sure your yolk don’t break), and gently pour 1 egg into each potato cup. Now, you might need to take out some of the egg whites with a spoon, so not to overflow your cup (depending on the size of potato and size of egg you’re using), but if you do, make sure you don’t take out all the whites.

Now your cups are ALMOST ready to bake, just sprinkle some more salt & pepper, some thyme. And place on a baking sheet and straight to the oven! Take them out after 5 minutes to add the mixed cheddar and parmesan, then put them back in right away.

Bake your potato cups for a total time of 10-15 minutes, depending on how runny you like your yolks. And SERVE!Photo Jul 28, 4 48 07 AM