Breakfast by Issac 10 Jun 2020

Due to Malaysia Government has replace the Movement Control Order (MCO) with Conditional Movement Control Order (CMCO) as the Covid-19 cases become lesser, the school still not allow to open yet.

Both Alvin and I has started work, thus we have no choice but leave both children Issac and Annabelle at home as they are schooling through online class with the teachers in the school.

So both of them have to cook their own breakfast and lunch sometimes if I am not free to go back home from office during lunch time. I had bought some vegetables, sausages, meats and eggs if they would like to cook anytime while they are at home.

Here is the breakfast cooked by Issac. It kind of something that both of them looking forward too, as they can try whatever recipe or dishes that they want at home.

This Covid-19 global pandemic in another way has strengthen our family bond and everyone of us has learned something new during this time.

Breakfast by Annabelle

These 2 days Annabelle in charged of our morning breakfast. All these photos were taken during she was on work.

Here are some photographs of the breakfast she prepared for us whole family!

She improves her skills a lot from her first try on her new developed cooking skills.

Breakfast with Kids 9 Oct 2017

We were having steamed glutinous rice and steamed yam cake as our breakfast this morning.

I usually will have breakfast together with the kids at the restaurant near the home school centre before they go up to their class. Then only I will leave to office.

Hash Browns Egg Nests #OTH

I saw this recipe on the internet, and thinking of want to try it out. I purposely went to shop for the ingredients and some gadget too, such as muffin pans and a silicone pastry brush. I was so excited in want to make this egg nest. It looks so tempting and delicious! Finally, I tried it and the outcome is so nice. Especially Issac loves it very much! I feel so satisfying and fulfilling as a Mum ^^

 

Preparation Time : 10 mins

Cooking Time : 30 mins

Serves: 6 nests

Ingredients:

• 15 oz. frozen shredded hash browns, thawed
• 1 cup Cheddar cheese, shredded
• 1 tablespoon olive oil
• 6 medium eggs
• Salt and pepper to taste
• 2 slices cooked bacon, crumbled
• 1 tablespoon Cheddar cheese, shredded
• ½ tablespoon parsley, chopped

Preparation:

1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4. Crack a medium egg into each nest and season with salt and pepper to taste
5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan

We love it so much ^^