True friends

sarah the baker yoon: Look, I know it's been a while. I've missed you a lot, you know that. And I'm really really sorry that I've been so unavailable and all I've been really saying is "I'll be back" and that I'm so sorry and.. and I –

reader: I'm gonna stop you there. C'mon Sarah, don't worry about it. I gotcha. No hard feelings, just glad you're back. Now where's the food?

s: ...What? Really? You're not mad that I haven't had a proper post in a year?

r: Nope, that's silly. So what did you make today?

s: Wait, you don't want me to sulk and grovel at your feet for being such a bad blogger? That I haven't kept you updated properly?

r: Not at all. I just want you to pick up where you left off. We're good, Sarah. That's what true friends are like. You might have not seen them in years, but when you meet once again, you know exactly where you both stand – in a good relationship as always. No need for long explanations or some sort of silly act of redemption.

s: Oh wow. Aw geez. You're the best.. So.. I didn't have to feel all worried all this time? And super pressured to create the most magnificent come-back post (which actually prevented me to come back sooner)? I could just come back with a really simple post and catch up as we go?

r: Exactly. So, what have you got here now?



So like I've mentioned above, this isn't a blog shattering come-back post, but it's just a really simple story on something I've always wanted to make/shoot/blog about. And it's a delicious breakfast! I've blogged about breakfast food before as I'm one strongly rooting for delicious breakfasts in our lives but this one is the most decadent by far! Who doesn't love a good 'Eggs Benny' on a Saturday morning?

I've always wanted to make homemade Eggs Benedict with fresh Hollandaise sauce, but was always scared to. Maybe because it involved poaching eggs and double broiling and lots of whisking. But I was wrong for being so scared! I mean, these eggs weren't perfect and I've got a long way to perfecting the poached egg, but if I did it - ANYONE can do it. And it tasted heavenly! I know so many of my friends call Eggs Benedict their most favourite brunch food so I believe in y'all that you can do it at home too!



But what made this breakfast real special was the people I got to share it with. I served this brunch on a sunny Saturday to my husband Andrew and his younger brother. We invited his younger brother the night before, shared a wonderful dinner and watched some late night movies and after sleeping-in til our heart's content, we woke up to share brunch together around our small dining table. And it was a special moment for me because I've been praying for this for so long! Best friends reunited at last. :)

Andrew and his brother have been best friends always always. They know each other so well inside out and the loyalty and love they share for each other is intense. I know the most ridiculous (and perhaps dangerous) things Andrew would do for his brother, and how protective he is for him. But sometimes friendships can get hurt and damaged. Even the closest ones. And so for a year or two, the two of them didn't speak with each other. It was really painful to see but I knew that soon enough, they'll restore the intimate and special relationship they had.



And then, time passed, wounds healed, and hurts were forgiven. And it was like nothing happened. They were back, sharing meals together, laughing at each other and sincerely enjoying each other's presence once again. Just where they left off. His brother was the best best-man to Andrew, just as we've always expected. And he's more than a brother-in-law to me – he's the most generous, loveable and sweet little brother to me. And so we're back and I couldn't be any more grateful. So, here's to reunited friends, unconditional love and darn good food!

Eggs Benedict

for 4 portions

ingredients

hollandaise sauce
3/4 cup unsalted butter (1 1/2 stick)
3 egg yolks
1 tablespoon water
1 tablespoon lemon juice
pinch salt
pinch pepper

8 eggs
1 tsp vinegar

4 english muffins
8 pieces of Canadian back bacon or Smoked Ham
pinch cayenne (optional)

directions

make hollandaise sauce
1. Remove 2 tablespoons of the butter and keep cold. In small saucepan, melt remaining butter; keep warm.
2. In double-boiler bowl or in heat-safe stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon of the cold butter.
3. Place bowl over saucepan of1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
4. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
5. By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter. Season with salt and pepper.

set up eggs benedict
1. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.

3. Place 2 muffins on each place and spread toasted muffins with softened butter. Top each one with a slice of bacon or ham, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with cayenne pepper and serve immediately.

I ♥ MY BF (aka Breakfast)

Breakfast is like ignition to your car. The strike of a match. The momentous take-off of a high jump into the air. It's the most happiest morning alarm. And the only answer to the roaring growl of my stomach.



I like breakfast. Breakfast means so much to me. I can't function properly without food in my belly. It is impossible for me to understand breakfast-skippers. Especially when breakfast can be so easy and delicious. Breakfast sandwiches for example. Or Buttermilk Pancakes. Or how about French toast? French toast is even more awesome because it gets rid of your impossible stale bread. The French are geniuses!



My friends, let us have breakfast! According to wikipedia, "Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight." Take a few moments in the morning to treat your body and your mind. Maybe share this time with your loved ones and start off on a sweet note.

Classic French Toast

makes 4 servings

ingredients

8 pieces of sliced french baguette or any other bread
2 eggs
1 cup of milk
1 tsp of vanilla extract
1 tsp of ground cinnamon
1 tbsp of sugar
dash of salt

butter or canola oil for cooking
powdered sugar, optional

directions

1. In a shallow baking dish, whisk eggs, milk, vanilla, cinnamon, sugar and salt.
2. Place pieces of bread onto the dish. Soak at least 5 minutes and flip over. (The longer the soak, the more flavourful. But this is usually good for really stale bread. The fresher the bread, the more soggy it might be. So maybe not too long!)
3. Heat butter or oil on a pan on medium heat. Place soaked bread and cook about 2 minutes on each side, or until golden brown.
4. Set cooked toasts on plates and dust with powered sugar, if desired. Serve with syrup and enjoy breakfast!

Red as a strawberry

Guess what? I'm sick again. And it ain't pretty. Comparing my nose to a strawberry might be stretching my ability to look at things on the bright side, but seriously, it's SO red it looks silly. My cold came from no where with no warning and no introduction. It just came to me last night as I was sleeping and BAM there's my nonstop runny nose and sore throat and piles of tissue and annoying nasal voice.



I think these pictures are way too pretty to be describing the state I am in right now, but these golden rounds are what got me out of my bed. After waking up to a miserable fever in my nose, I decided to put my buttermilk to some good use and whip up some pancakes. And I must say, I was impressed at how quickly and easily I did this, despite the woozy head. And I was even more impressed when it went in my mouth! Heehee!



I used the same recipe I posted HERE, but this time I used buttermilk instead of substituting with the yogurt. And it was SO delicious I was bubbly with glee! I looove pancakes and they're the best when you're not feeling so 100%. Or 55%. Not even. But anyways. With the fresh strawberries on top, I think these were one of the best pancakes I've ever had. I swear. Even if I made it myself. Soo fluffy, soo soft, slightly chewy, and soo perfect.



You have GOT to do this at home. For those of you who are scared of pancakes (as I was before) there are a few tips I write in the original post. So check it out. Oh, I wrote there that I separated the egg whites before folding it into the batter, but I found out that you don't really have to.. It's really fluffy enough, and it's too much work. Just quickly whisk the whole eggs and dump it in there. Be creative with your toppings too! Fruit is so great but you can make it a bit dessert-y too if you want, by adding chocolate chips or cinnamon. Yum! Sorry for not using new recipes, but this recipe is the bomb! :D

Best Buttermilk Pancakes

Makes nine 6-inch pancakes
from marthastewart.com

ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. Serve warm.

McMake-it-yourself

This has got to be the easiest breakfast in the world. Breakfast sandwiches are so tasty and so easy and, despite the greasy appearance, it's actually not all bad for you. I remember hearing somewhere on the radio that from the scary calorie, fat, carb-laden menu of McDonalds, the egg McMuffin isn't such a bad choice: lots of protein, calcium and fibre while relatively lower in calories (310 calories compared to the 650 calorie burgers..) Anyways. I write a blog on baked goods, so it is a bit funny that I'm measuring calories, no? :P



My point, however, is the fact that while a quick drive-thru at McDonald's seems as easiest as it gets, making it at home is just as painless. If you know how to toast bread and fry an egg, that's all the skills ya need. The result is a warm, tasty and fresh meal for breakfast. It's quite filling too! As for the side, instead of sodium crazy hashbrowns served at the fastfood chain, I like to compliment it with some fruit and some orange juice. Get some vitamins in there, ya know?

Bacon Egg & Cheese Breakfast Sandwich

for one sandwich

ingredients

1 whole wheat english muffin (130 calories)
2 slices Canadian back bacon (25 calories)
1 slice processed cheese (60 calories)
1 egg (70 calories)
1 tsp butter (35 calories)
black pepper, to taste

directions

1. Toast english muffin in a toaster and lightly butter it. Set aside.
2. Heat remaining butter on a frying pan. Fry egg until well set. Heat slices of bacon beside the eggs.
3. Assemble: On the bottom layer of the muffin, place sliced cheese, egg, then bacon. Sprinkle with black pepper, if desired. Top with remaining muffin half. DONE.

Was that not the easiest thing ever? I don't think it even needs a recipe.

Best Buttermilk (Yogurt) Pancakes

Guess what I had for brunch today? Yes! Blueberry Pancakes. I've borrowed the recipe from Martha Stewart, but I had to make some revisions. First off, I didn't have any buttermilk in my fridge, so I substituted with plain yogurt and in order to make it super fluffy, I separated the egg white from the egg yolk and beat it separately until stiff. Then I folded the egg white at the end, which gave me a really super fluffy and soft pancake while the butter gave it a great crispy and golden top! Also, instead of big pancakes, I like homemade ones small and cute.




A few key things about pancakes.
1. Don't over beat your batter. Make sure you see medium lumps.
2. Make sure the pan temperature isn't TOO piping hot or it will burn it. Electric griddles are AWESOME. If you don't have one, just make sure your skillet or pan isn't too hot.
3. As I mentioned above, if you want super fluffy pancakes, separate the egg whites, while you put the yolk with the buttermilk and butter. Beat the egg whites until you get stiff white peaks. At the very end, fold the egg whites in. This will make it very very fluffy.

Best Buttermilk Pancakes

Makes nine 6-inch pancakes
from marthastewart.com

ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. Serve warm.