Category Archives: Breakfast Recipes

紅豆年糕 New Year Red Bean Cake

紅豆年糕 New Year Red Bean Cake

年糕, or “nian gao”, is a type of food made with glutinous rice. It is commonly prepared and eaten during Chinese New Year. There are 2 main types of nian gao, the Shanghainese style, which is prepared as a savory dish, and the Cantonese style, which is typically a sweet food that is pan fried for a crispy exterior and sticky interior. The preparation for the Cantonese style is presented here.

Some people like to just have it plain, but personally I like it with a filling. The cake it self is only lightly sweetened so that the sweetness is not overwhelming. With the sweeter red bean filling, the level of sweetness is just right.

After the nian gao is prepared and put into the fridge, the pan frying process is also very important when you’re ready to eat it. The key is the slice it in thin slices, about 0.5 centimeter thick, dip it in some whipped eggs, and pan fry under a small amount of oil under low heat. The key is to heat it all the way through so that you have soft interior and crispy, but not burnt, exterior.


  • 1 pack of red beans
  • 1 lb of Rice Flour 糯米粉
  • 2.5 oz of Dried Wheat Starch 澄麵 (about 1/6 of the package)
  • 3.5 pieces/sticks of sugar cane


  1. Soak red beans overnight in a pot of water.  Bring it to boil and simmer for an hour.  Turn off the heat and cover for 2 hours.  Repeat the process for two times until the beans are soft.   At the last simmer, add about 1 cup of brown sugar or 2 pieces of sugar canes.  Drain and reserve the liquid.
  2. Melt 3 sugar canes with the liquid from red bean (about 2 cups).  Remove from heat and let the ”sugar water” cool down.
  3. Place the rice flour and dried wheat starch in a large bowl.  Slowly stir in the “sugar water”.  Add more water if the mixture is too thick, but only add enough water that allows you to stir.
  4. Slowly stir in red beans, be careful not to break them apart.
  5. Lightly grease the pan with oil and pour the mixture in there.  Steam for 1.5 hour (for a  9″ Round Cake Pan) or until the edges of the cake pull away from the pan. *This recipe makes two 9” round cake pans of red bean cake.
  6. Remove the cake from the heat and cool.  Then cut them into square slices.
  7. Heat oil in a skillet over high heat.  Dip the slices in egg wash and pan fry each side over low heat for 2-3 minutes or until the slices is soft inside.


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Mashed Potato and Mozzarella Baked Egg Casserole

Using the same mixture from Crispy Potato Bites as the base and with inspiration after reading Zucchini mozzarella baked egg, I created this breakfast dish.  It has a filling of mashed potato and is topped with a baked egg. Bread crumbs provide a slight crunch and the cilantro some color and extra flavor.  It may seem that a baking casserole is too much work for the morning rush, but using pre-cooked ingredients or making it the night before (except the baking part), you’ll only need 12 minutes in the oven for this quick and nutritious breakfast.


Ingredients: (makes 2 casseroles)

  • 1 potato
  • 3 tablespoons + 1 teaspoon cilantro, finely chopped
  • 3 tablespoons corn
  • 2 tablespoons corn starch
  • Dash of salt and pepper
  • 1 cup of mozzarella
  • 2 eggs
  • 1 teaspoon Panko breadcrumbs


  1. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  2. Mash the potatoes and mix with corn, cilantro, corn starch, salt and pepper.
  3. Pour the mixture into two oven-safe 16 oz round dishes.  Add 1/2 cup of mozzarella into each dish. Carefully crack an egg into each one, making sure to keep the yolk intact.  Sprinkle 1/2 teaspoon of panko and 1/2 teaspoon cilantro on top.  Bake for about 15 minutes at 450 degree or until the whites are just set.

Other Baked Egg Recipe:

Baked Egg with Mushrooms Roasted Pepper and Spinach


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Eggs Florentine with Hollandaise Sauce

A variation of Egg Benedict, Eggs Florentine substitutes the ham/bacon with spinach.  The Hollandaise sauce could not have been easier to make.  Just make sure the butter is hot and that you pour it very slowly in the running blender.  You also must have enough ingredients for 6 servings in the blender in order for the sauce to blend well.


  • 2 eggs
  • 1 English muffin, split in half
  • 1/2 bags of spinach (5 oz), thawed
  • 2 cloves garlic
  • Dash of nutmeg
  • salt and pepper

Blender Hollandaise Sauce Ingredients: (for 6 eggs)

  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
  • 1/2 cup butter

A. Poached Egg Directions:

  1. Pour 1-2 tablespoons of vinegar and 1/2 teaspoon of salt into a pot of water
  2. Bring the water to boil, then reduce the heat to medium.
  3. Crack an egg to the water
  4. Poach the egg for 3 minute then remove with a slotted spoon

B. Sauteed Spinach:

  1. Heat oil or butter over medium-high heat.  Add garlic and saute for 1 minute.  Add spinach and saute, stirring for 2 minutes.  Season with salt and freshly ground pepper and nutmeg to taste.

C. Blender Hollandaise Sauce Recipe: – 

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Egg Florentine Directions:

Toast the English muffin. Spoon the sauteed spinach on the toast.  Top with the poached egg and drizzle with hollandaise sauce.  Season with freshly ground black pepper and serve immediately.

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Posted by on July 18, 2011 in Breakfast Recipes


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Crispy Potato Bites

While I was thinking of a way to use a leftover potato I have in the fridge, I came up with this idea to make them into crispy, bite-sized balls. The idea originates from from some of the other potatoes dishes that I’ve made in the past, like seaweed potato pancakes. This is probably a good way to use leftover mashed potato as well.  I love how they are crispy without frying, and how they look cute like roasted marshmallows.

In this recipe, I used corn and cilantro as the filling, but you can easily use any number of ingredients. I am certain that things like cheese, onions, ham, bacon bits would go great with this and I will for sure try them out when I make these next time!


  • 1 potato
  • 3 tablespoons cilantro, finely chopped
  • 3 tablespoons corn
  • 2 tablespoons corn starch
  • Dash of salt
  • 3 tablespoons panko bread crumbs

Directions: (makes 24 potato bites)

  1. Preheat the oven to 475 degrees.
  2. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  3. Mash the potatoes and mix with corn, cilantro, corn starch and salt.
  4. Shape mixture into balls.  Dip each one in bread crumbs then transfer to a lightly greased baking pan or cooking sheet and bake until golden brown. (about 15 minutes).  If they don’t turn brown after 15 minutes.  Broil for 1-2 minutes.

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Sausage, Cheese and Potato with Fried Egg

A simple and tasty brunch!  Serve with a piece of toast and a cup of coffee, and you have the perfect start to a Sunday morning! 😀


  • 2 cloves garlic, minced
  • 1 potato, cubed
  • 1/3 cup green pepper, diced
  • 1/3 cup of sausage
  • 1/2 cup of cheddar cheese or 2 slices American cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • Salt (or garlic salt) and pepper to taste
  • 1 egg


In a skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.  Serve with toast and fried egg. 🙂


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Savory Oatmeal Porridge with Vegetables and Sausage

Think of this as Chinese congee that is made with oatmeal, or a bowl of oatmeal made with savory ingredients. Compared to rice, oatmeal is more healthy and can be cooked faster.  This is a favorite of mine mainly due to its simplicity, the speed that it can be made (therefore not requiring much planning) and I can put everything that I like in one pot.


  • 4 tablespoon rolled oats
  • 2 cups chicken stock/vegetable stock
  • 1/2 cup celery, chopped
  • 1/2 cup corn kernels
  • 1/2 cup of sausage, cubed


Place chicken stock, celery, corn kernels and oats in a pot and bring to a boil, then reduce heat and allow to cook until desired consistency is reached, stirring occasionally. (I cooked for 13 minutes for a creamier texture). Stir in sausage and cook for a minute.  Salt and pepper to taste.


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Mini Breakfast Pizza

A hearty breakfast that is sure to please kids and adults alike. It has a little bit of everything – veggies, meat, cheese, and dough. Pair with orange juice or coffee for a perfect start to the day!

Ingredients: (for 2 mini pizzas)

  • 1 English Muffin, split in half
  • 2 tablespoons tomato paste
  • 3 tablespoons green pepper, diced
  • 3 tablespoons corn
  • 3 tablespoons onion, minced
  • 2 tablespoons sausage, diced
  • 3 tablespoons shredded cheddar cheese


  1. Heat oil in a skillet over medium heat.  Add garlic, sausage and onion, cook for 3 minutes or until lightly browned.  Stir in pepper and corn, cook for 3 minutes or until everything is cooked through.  Salt and pepper to taste.
  2. Split English Muffins in half.  Spread 1 tablespoon of tomato paste on top.  Add the vegetables and sausage on top.  Sprinkle cheese over them.
  3. Place muffins in oven or toaster oven at 350 degree and bake for 5 minutes or until cheese is melted.


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Sausage, Egg, and Potato Breakfast Casserole

You can find everything you need for breakfast in this one small casserole.  Sausage, Egg, potato, and pepper, seasoned with herbs.  It’s both light and satisfying.

Ingredients: (for 1 person)

  • 1/2 potato, diced
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon paprika
  • 3 mushrooms, diced
  • 1 garlic, chopped
  • 3 tablespoons turkey sausage, diced
  • 3 tablespoons green bell pepper, diced
  • 1 egg
  • Salt and pepper to taste


  1. Arrange potatoes in an oven-safe 16 oz round dish, sprinkle rosemary, paprika, olive oil, salt and pepper.  Mix well.   Place in a preheated oven at 350°F for 40 minutes.
  2. While the potatoes are in the oven.  Heat oil in a skillet over medium heat.  Add mushroom and cook for 3 minutes or until lightly browned.  Sprinkle salt and remove from pan.
  3. Next, cook the sausages in the skillet for 2 minutes.  Stir in garlic and pepper, cook for 3 minutes.
  4. Bring the ramekin out from the oven.  Top with mushrooms, sausages and peppers.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15 minutes at 375 degree.

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Double Chocolate Brownie Bite with Almonds

Here are some moist and tender mini brownies with chocolate chips inside and almonds on top. 🙂

Ingredients: (makes 22 mini brownies)

  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 salt
  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 4 large egg whites
  • 2 tablespoons canola oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup almonds, coarsely chopped


  1. Combine flour, baking powder, salt, sugar, and cocoa in a bowl.
  2. Whisk egg whites until foamy in a separate bowl.  Stir in oil with a whisk.
  3. Add egg white mixture to flour mixture, stirring just until moistened.  Fold in chocolate chips.
  4. Spoon batter into 22 mini muffin cups.  Sprinkle almonds on top.
  5. Bake in preheated oven at 400 F for 10 minutes.

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Baked Egg with Mushrooms Roasted Pepper and Spinach

After last weekend’s baked egg muffin cup, we wanted to try making more baked eggs in perfect sunny-side-up doneness. This time, we opted for a recipe that uses for a variety of vegetables. The resulting dish is just as tasty as the meat version.

Ingredients: (1 serving)

  • 1 clove garlic, chopped
  • 1/3 small onion, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup frozen spinach, thawed and squeezed away excess water
  • 1 roasted red pepper, chopped
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 egg


  1. Heat oil in a skillet over medium heat.  Add garlic and onion and cook for about 3 minutes, until translucent.  Add the mushrooms and cook for about 3 minutes, until lightly browned.  Stir in the roasted red pepper and spinach and cook for 2-3 minutes or until the spinach is heated through.   Season with salt and pepper.
  2. Pour the mixture in an oven-safe 16 oz round dish.  Stir in cilantro.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15-20 minutes at 375 degree.


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