Garlic Baguette with Scrambled Eggs, Ham and Mushroom Salad Recipe


For Mother's Day, I've decided to recreate a cafe-styled breakfast/brunch for my parents to surprise them once they step into the dining room. I would say I did a pretty good job and it sure looked (and of course, tasted) impressive.

The Apple Blueberry Banana Cinnamon Pancakes Recipe can be found here

(Serves 2)

- 2 eggs
- 1 tomato, sliced
- 1/3 baguette (Ready-made baguettes can be bought from NTUC Xtra)
- Salt, pepper and italian herbs
- Oyster sauce
- 4 slices of ham
- 30-40ml milk
- Romaine lettuce
- 50g salted butter
- 3 cloves of garlic, minced
- White button mushrooms, sliced

1. Melt butter, and mix in minced garlic with a dash of italian herbs.

2. Generously spread mixture over both sides of the baguette slices and toast in oven at 150 degrees C for 2 minutes on each side, or till the sides turn golden brown and crisp-looking.

3. Blanch ham slices in boiling water and remove immediately.

4. Layer the ham slices over baguette.

5. In a mixing bowl, beat eggs, milk, and a dash of salt and pepper. (Italian herbs are optional here.)

6. Heat a skillet on low heat and brush the bottom with butter. Pour in the scrambled eggs mixture and allow it to stand for 20 seconds before pulling the egg across the pan with a wooden spatula. Continue lifting, pulling and folding eggs till no egg is in liquid form.

7. Scoop eggs atop the ham and baguette.

8. In another skillet, heat pan with oil and add in the sliced mushrooms. Sprinkle a pinch of salt and add in some water, with a teaspoonful of oyster sauce. Allow the mixture to simmer for a while before placing it together with the sliced tomatoes and romaine lettuce. 

9. Garnish and serve.

10. Bon Appétit! 

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