Tomato and Cheese Panini

I have to clarify that this sandwich tastes MUCH better than it looks here. Pardon me for my poor photography, but I'm no professional anyway. Unbelievably easy, I made this for breakfast one morning and decided that I just HAD to share this recipe even though the pictures looked horrendous. The easiest way to do this is to ensure that you've got a good nice herb foccacia. A good bread already ensures that the sandwich will taste superb nonetheless. I used the common packet cheddar cheese here but please feel free to substitute it with gruyere or any of your favourite cheese.

Ingredients:

1 individual portion                         foccacia bread (you can also substitute it with a cabiatta instead)
1                                                    tomato, sliced thinly
2 pieces                                         cheese

Method:

Heat a grill or a frying pan on medium heat.

Sliced the bread lengthwise and place the cheese and sliced tomato evenly in it.

Place the bread with the filling on the grill or pan and press it down, using the bottom of another clean pan. The trick to a panini is to ensure that the bread is compressed enough. Fry for a good 2 to 3 minutes and repeat on the other side.

There, here's a panini for you!

My Favourite Eggs Benedict

I have a long standing crush on Eggs Benedict. After taking my first bite 10 years ago, I have never once stopped searching for places offering this creamy savory dish. Eating the dish itself is divinelicious, making it however, is a real test of your culinary skills.

Sadly, one egg was lost during the process of making this dish. The key is not just about using fresh eggs. As much as you would like to add a touch of your magic hand by stirring the egg or shaping the egg, the best option I find, is simply to let it cook by itself. When it's ready, you just need to gently lift it out of the water with a slotted spoon and let the egg do its job. Tedious process? Yes. But the immense satisfaction of having an almost perfect poached egg? It is worth every trouble. Happy poaching!

Serves 2
Ingredients (Hollandaise sauce):

2                    egg yolk
1/2 tbsp          lemon juice
1/4 cup           butter, melted
pinch              cayenne pepper
pinch              salt

Method:

Whisk egg yolk and lemon juice in a bowl until thickened. Place the bowl above a pot of hot water (barely simmering, not boiling water). The bottom of the bowl should not touch the hot water. Whisk rapidly.

Drizzle in the melted butter while you continue to whisk.  The sauce should be thickened and doubled in size. Season with cayenne pepper and salt. Keep aside at a warm place until ready to use.

Ingredients:

2                 English muffin, sliced into halves
4                 Canadian bacon (you can replace this with ham if you prefer)
4                 fresh eggs
1 tbsp         white vinegar
               
Method:

Brown bacon and toast muffin on heated pan. Set aside.

Bring a pot of water to boil and add in 1 tablespoon of vinegar. Reduce heat to a gentle simmer. Add the eggs into the pot, one at a time and allow to cook for 3 to 4 minutes. Remove gently with slotted spoon.

Place eggs over the cooked bacon and muffin, and top with Hollandaise Sauce.