BREAKFAST CASSEROLE

Ingredients:

16 slices small loaf bread, 1/4 cup butter

1 piece medium onion (minced), 2 pieces medium tomatoes (minced)

1 cup vienna sausage or any sausage of your choice (sliced diagonally)

1 chicken broth cube (crushed), 8 pieces eggs (beaten)

1 378-ml can evap milk or any milk of your choice

cheddar or quick melt cheese (grated), spring onions (choppped)

Procedure:

1. Arrange bread slices in a 13 X 9-inch ovenproof dish. Set aside.

2. Melt butter, saute onions, tomatoes and sausages. Add chicken broth cube. Spread 1/2 of mixture evenly on top of sliced bread. Set aside other half.

3. Combine beaten eggs and evap milk in a bowl. Pour over bread-sausage mixture and top with the remaining half of the mixture, grated cheese and spring onions.

4. Bake for about 10 mins at 350F.

Serving for 8. Preparation time: 20 mins. Cooking time: 10 mins.

EGG CALDERETA

Ingredients:

8 pieces hard-cooked eggs

2 tablespoons garlic(chopped)

2 tablespoons onions (chopped), 1 can tomato sauce,

1 beef or chicken broth cube (at your choice)

1 cup pineapple juice

2 cups potatoes (cubed)

1/2 cup red bell pepper (diced)

1/4 cup green peas, 1 85gram can liver spread, 1/2 teaspoon salt.

Procedure:

1. Remove shells of eggs and slice in half, lengthwise, then set aside.

2. heat oil, saute garlic and onion until limp. Add tomato sauce and pineaple juice. Bring to boil.

3. Add potatoes and simmer for five minutes or until potatoes are fork tender.

4. Gently stir in sliced eggs, bell peppers and green peas. Simmer for another three minutes and add liver spread to thicken the mixture. Season with salt to taste and cook for two minutes more. Serve hot. You can also add sugar or spices depending on your taste.

Serving for 8. Preparation time: 10 mins. Cooking time: 20 mins.

SUAM (Egg In Misua Soup)

Ingredients:

1 tablespoon oil, 2 cloves garlic (minced)

1 small onion (minced), 1 small tomato (minced)

1 small tomato (minced), 2 beef broth cubes

4 cups water, 4 whole egss

2 small packs misua, salt to taste

Misua is a light vermicelli made from rice flour, that has the unusual quality of soaking up flavours.

Procedure:

1. Heat oil. Saute garlic, oninon, tomato and beef broth cubes. Add water and bring to boil.

2. Break egg into soup one at a time, making sure not to beat it. Add misua and simmer for another two minutes. Season with salt to tase.

Serving for 6. Preparation Time: 10 minutes. Cooking Time: 15 minutes

BREAD PUDDING

Ingredients:

1/2 cup sugar, 5 eggs (slightly beaten)

1 350ml can of condensed milk, 2 tablespoons instant coffee

3 cups day-old bread (shredded), 1/4 cup water

1/2 cup butter or margarine (melted)

3/4 cup pili or cashew nuts (chopped)

1/2 cup dried or preserved fruit (like raisin, cherries or glazed fruits)

Procedure:

1. Caramelize sugar in a 6x2-inch round pan. Set aside.

2. Combine eggs, condensed milk, bread, coffee, water, butter or margarine, pili or cashew nuts, and preserved fruit in a bowl and pour into mold.

3. Cover with foil and steam for 30 minutes or until inserted toothpick comes out clean.

4. Cool and invert into a serving platter.

Serving for 10. Preparation Time: 10minutes. Cooking Time: 35 minutes

EGG IN OYSTER

Ingredients:

2 tablespoons oil, 2 cloves garlic (minced)

1 small onion (chopped), 1 thumb size ginger (grated)

1 chicken broth cube

dissolved in 1 cup water, mixed with 1/4 Oyster sauce

1 tablespoon cornstarch (dispersed in 3 tablespoons water)

8 hard-cooked eggs (shelled and halved), coriander leaves

Procedure:

1. Heat oil and saute garlic, onion, and ginger.

2. Pour in broth mixed with oyster sauce and cornstarch.

3. Gently add egg halves. Simmer for about one minute, basting eggs with sauce to prevent drying up.

4. Cook until thick and garnish with coriander leaves.

Serving for 6. Preparation Time: 20 minutes. Cooking Time: 5 minutes