Hello, and welcome to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we're taking one of my favourite sandwiches and transforming into a cheesy, ham-studded, layered piece of edible art.
Tagged With breakfast
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
Look, omelettes are wonderful little egg dishes - particularly when they involve cheese and other fillings - but there's no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.
Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.
My favourite part of staying in hotels is hotel breakfast. Breakfast food, or at least the breakfast food I traditionally eat, is some of the simplest to prepare, but I really love it when someone else scrambled those eggs or fried that bacon for me. I genuinely look forward to it every time I travel.
Managing Editor of Lifehacker, Mark Serrels, has probably put more oats into his body than should be physically possible. He swears by the stuff. I always thought that the preparation time was just a little too much for me. However, after reading this guide, I am beginning to consider oats as great breakfast option.
There are lots of tricks to making poached eggs. Add vinegar to the water, swirl the water into a vortex, slip the egg gently into the water from a mug, plop the egg into the water so its momentum holds it together. Boil the water, simmer the water, once the egg is in turn the heat off altogether. Well, here's my number one poached egg tip: Don't.
An over-easy egg on toast is one of my favourite simple breakfasts, but these eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting that sweet spot where the whites are fully cooked but the yolk is still nice and runny isn't difficult -- you just have to know what you're doing.
Soylent has been around for a while now, and some people swear by it. There is even a local version available downunder - Aussie Soylent. Figuring that just a taste test was not enough, I put my body on the line and spent 6 weeks surviving on Aussielent. We even have a recipe for those wanting to try and make their own.
One problem with scrambled eggs is that they don't lend themselves to being reheated. But as drive-thru restaurants have shown us, it's not impossible and added ingredients can actually result in delicious leftovers. Here's one way to make a quick, flavoursome egg breakfast that you can reheat and scoff all week long.
"How would you like your eggs?" isn't a question that should cause you panic. However, it's possible that you may not be egg-ercising all your options, especially if all you've ever known is scrambled.
This is especially true in US diners, which employ a plethora of regional phrases that aren't used anywhere else in the world. While "Sunny Side Up" is pretty easy to decipher, what about Over Medium? Or Coddled? Or Shirred? This guide has all the answers.
Welcome back to Sunday Sustenance! Last week we preserved the freshness of summer and sampled it as delicious esquites. Today, we're going to work with old, stale bread.