Sausage and Eggs Sandwiches

Ingredients:
4 tsp. olive oil, divided
2 thin slices red onion
12 oz. sweet Italian sausage
2 oz. extra-sharp cheddar cheese, coarsely grated
4 large eggs
4 English muffins, split and toasted
6 sweet piquante pepper, sliced Procedure:
¼c. flat-leaf parsley

Emulsifier
Procedure:
STEP 1:
Heat 2 tsp oil in large cast-iron skillet on medium. Add onion and cook 3 minutes.
With wet hands, shape sausage into four 1/4-inch-thick patties, add to skillet with
onion, and increase heat to medium-high. Flip onion and cook until just tender, 2
to 3 minutes more. Cook patties until browned, 2 to 3 minutes, then flip.

STEP 2:
Separate onion slices into rings and arrange on top of patties, then top with
Cheddar and continue cooking until sausage is cooked through, 2 to 3 minutes
more.

STEP 3:
Meanwhile, heat remaining 2 teaspoons olive oil in large nonstick skillet on
medium and cook eggs to desired doneness, 4 to 5 minutes for runny yolks. Top
bottom halves of muffins with sausage, then eggs, pepper slices, and parsley
 MEATLOAF

Ingredients:
1. 2 lbs ground beef, 85% or 90% lean.
2. 1 med onion, finely chopped.
3. 2 large eggs.
4. 3 garlic cloves, minced.
5. 3 Tbsp ketchup.
6. 3 Tbsp fresh parsley, finely chopped.
7. 3/4 cup Panko breadcrumbs.
8. 1/3 cup milk.
BINDING
Procedure:
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease
a 9x5-inch loaf pan.
Step 2
Combine ground beef, onion, milk, bread crumbs and egg in a large
bowl; season with salt and pepper. Transfer into prepared loaf pan.
Step 3
Mix ketchup, brown sugar, and mustard together in a small bowl
until well combined; pour over meatloaf and spread it evenly over
the top.
Step 4
Bake in the preheated oven until no longer pink in the center, about
1 hour.
 Jammy Egg Toasts

Ingredients:
2 tbsp. white wine vinegar
1 small shallot, finely chopped
½ tsp. fresh thyme, plus more for sprinkling
Kosher salt and pepper
4 large eggs
1 tbsp. olive oil
2 tsp. whole-grain mustard
1 tbsp. chopped parsley, plus more for sprinkling Aerating
4 thick slices country bread, toasted
Mayonnaise for spreading
Procedure:

Step 1
In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each
salt and pepper. Let sit, tossing occasionally, 10 minutes.

Step 2
Meanwhile, heat medium saucepan of water to a boil and fill medium
bowl with ice water. Reduce heat so water is at rapid simmer, gently
add eggs and simmer 6 minutes. Immediately transfer eggs to ice water
to stop cooking. Drain and peel eggs.

Step 3
Stir oil, mustard and parsley into shallot mixture. Spread bread with
mayo, then coarsely chop eggs and arrange on top of bread. Spoon
shallot vinaigrette over top and sprinkle with more thyme, parsley and
cracked pepper if desired.
 MAYONNAISE
Ingredients:
2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar or lemon juice

Procedure:
EMULSIFYING
Step 1

Tip the egg yolks and mustard into a bowl, season with salt and
pepper and whisk together until completely combined. Whisking
constantly, add a small drop of oil and whisk until completely
combined, then add another drop and continue a drop at a time until
the yolks and oil combine and start to thicken. Once you’re
confident the oil and eggs are coming together you can add the oil a
bit more at a time, but be patient, as adding the oil too quickly will
cause the mayonnaise to split and curdle.
Step 2

Once all the oil has been whisked into the eggs and you have
a thick, spoonable mayonnaise, whisk in the vinegar or
lemon juice and season to taste. Will keep in the fridge for
two days.
 LECHE FLAN
Ingredients:
10 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract THICKENIN
Procedure: G
 Using all the eggs, separate the yolk from the egg white (only egg yolks
will be used).
 Place the egg yolks in a big bowl then beat them using a fork or an egg
beater
 Add the condensed milk and mix thoroughly
 Pour-in the fresh milk and Vanilla. Mix well
 Put the mold (llanera) on top of the stove and heat using low fire
 Put-in the granulated sugar on the mold and mix thoroughly until the
solid sugar turns into liquid (caramel) having a light brown color. Note:
Sometimes it is hard to find a Llanera (Traditional flan mold) depending
on your location. I find it more convenient to use individual Round Pans
in making leche flan.
 Spread the caramel (liquid sugar) evenly on the flat side of the mold
 Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
 Cover the top of the mold using an Aluminum foil
 Steam the mold with egg and milk mixture for 30 to 35 minutes.
EGG ROULADE
 After steaming, let the temperature cool down then refrigerate
Ingredients:
 Serve for dessert. Share and Enjoy!

5 tablespoons butter
6 tablespoons flour
11/4 cups milk

Procedure: ENRICHIN
G paper. (If you have a
1 Preheat oven to 350 degrees. Line a 10- by 15-inch jellyroll pan with parchment
different size, just shape the batter on the pan accordingly.) Either butter or spray pan with cooking oil.

2 Melt butter in a medium saucepan. Add the flour and cook, stirring, for 3 minutes. Increase heat to high,
whisk in the milk and bring to a boil. Reduce heat to medium and simmer for 5 minutes, stirring often.

3 Transfer flour mixture to a large bowl. Whisk in the egg yolks 1 at a time. Season with pepper. Beat egg
whites until soft peaks form. Stir a third of the whites into yolk mixture and fold in the rest.

4 Pour the batter onto the parchment paper and smooth it out. Bake for 15 minutes, or until firm to the touch.
Meanwhile, prepare any filling that needs to be warmed. Increase oven temperature to 375 degrees.

5 Cover the egg surface with another oiled or buttered piece of parchment. Invert onto the counter, and peel
off the parchment on the top.

6 Sprinkle the egg surface with whatever filling is to be used. Starting on the long side of the egg surface, and
using the parchment on the bottom to help, roll up the egg, jellyroll fashion. Place the roulade back on the
jellyroll pan, with parchment underneath, and return it to the oven. Bake until any cheese in the filling has
CHALLAH BREAD
melted, about 10 minutes. To serve, cut into 1/2 inch slices.
Ingredients:
1 cup lukewarm water
2 teaspoons active dry or instant yeast
4 to 4 1/2 cups all-purpose flour
1/4 cup granulated sugar
 GLAZING
PROCEDURE:
1. Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a healthy pinch of sugar, and stir to
combine. Let stand until you see a thin frothy layer across the top, 5 to 10 minutes. This means that the yeast is active
and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase
new yeast.)
1. Mix the dry ingredients. Place 4 cups of the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine.
(Alternatively, use a large bowl and knead by hand.)
1. Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk to form a
slurry, pulling in a little flour from the sides of the bowl.
1. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a
wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.
2. Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and knead on low speed for 6 to 8
minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the
dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough
has finished kneading when it is soft, smooth, and holds a ball-shape.
1. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a
wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.
2. Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and knead on low speed for 6 to 8
minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the
dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough
has finished kneading when it is soft, smooth, and holds a ball-shape.
1. Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere
warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.
2. Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces, depending on the type of braid
you'd like to do. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll
them, let them rest for 5 minutes to relax the gluten and then try again.
3. Braid the dough. Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid
Smashed Avocado toast with Egg
the ropes together like braiding hair or yarn and squeeze the other ends together when complete. If making a 6-
stranded challah, the directions are below.
4. Let the challah rise. Line a baking sheet with parchment paper. Place the braided loaf on top and sprinkle with a little
flour. Cover with a clean kitchen towel. Let rise in a warm place away from drafts until puffed and pillowy, about 1 hour.
Ingredient:
2 tomatoes, halved
½ tsp rapeseed oil
2 eggs
1 small ripe avocado
2 slices seeded wholemeal soda bread 
(see goes well with)
2 handfuls rocket

Procedure:
AERATING
STEP 1:
Heat a non-stick frying pan, very lightly brush the cut surface
of the tomatoes with a little oil, then cook them, cut-side
down, in the pan until they have softened and slightly
caramelised. Meanwhile, heat a pan of water, carefully
break in the eggs and leave to poach for 1-2 mins until the
whites are firm but the yolks are still runny.

STEP 2:
Halve and stone the avocado, then scoop out the flesh and
smash onto the bread. Add the eggs, grind over black
pepper and add a handful of rocket to each portion. Serve
the tomatoes on the side.

Spring Frittata
 Ingredients:
2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon salt, divided, or as needed
1 jalapeno pepper, seeded and dice
1 ½ cups (1/2-inch) sliced zucchini
1 ½ cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 ½ cups sliced potatoes
12 large eggs
1 pinch cayenne pepper ENRICHING
½ teaspoon freshly ground black pepper
4 ounces crumbled goat-milk feta cheese, divided

PROCEDURE:
STEP 1:
Preheat oven to 350 degrees F (175 degrees C).
STEP 2:
Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt,
stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes.
Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to
get tender and pale green, about 5 minutes. Add asparagus and cook until bright
green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted,
1 minute. Stir in cooked potatoes and heat through, about 5 minutes .
STEP 3:
Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least
30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3
ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with
remaining cheese. Remove from heat.
STEP 4:
Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn
on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Scrambled Eggs with Smoked Salmon
 Ingredients:
¼ pound sliced smoked salmon
12 eggs
½ cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Procedure: BINDING
Step 1:
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very
small pieces.
Step 2:
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season
eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt
butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs
until dry. When eggs have come together but remain wet, stir in chopped salmon.
Remove pan from the stove and place on a trivet. Garnish the eggs with remaining
salmon and chives and serve right out of the warm pan.
Step 3:
If you are serving these eggs with the other recipes provided as a brunch, a
platter of store bought fruit filled dainties will complete your elegant brunch.
Allow 1 dainty per person but halve dainties so that guests may mix and match
varieties.

PALO NATIONAL HIGH SCHOOL

Submitted by:
Edcelle Sabanal
10- Singapore
Submitted to:
Florenda Salazar