Egg In A Hole – Nanyang Style

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I am adding a “Nanyang” twist to this classic breakfast item, by seasoning the runny egg in the center of the bread with pepper and dark soy sauce.  The center hole cut out is not discarded, but eaten as a buttered toast, dipped in the runny egg.  Yummy!

++Note.001 // To make the egg look as pretty as possible, I first set the egg in the bread in a heated skillet over the stove.  Instead of flipping the toast to cook the other side of the egg, I transfer and cook it in a toaster oven instead.  That explains the white, smooth looking egg surface on my toast.



1 slice of bread

1 egg


pepper and dark soy sauce, for seasoning


01. Use a cookie cutter (any shape you like) to cut out a hole in the bread.  I use the rim of a drinking glass to make a round hole.  Toast the cut out bread, set aside.

02. Heat up skillet, place bread with hole in it.

03. Add a knob of butter inside the hole, once the butter melts completely, crack an egg into the hole.

04.  Do not attempt to move the bread, let the egg set in the hole by cooking it over medium heat.

05. The base of the egg will get cooked and turned white first, but about half of the egg white will still be transparent and runny.  At this moment, transfer the bread carefully to a toaster oven tray with a spaluta.

06. Continue to cook the bread in a toaster oven, about 3 minutes, till the surface of the egg looks cooked, (i.e.egg white turns completely white/opaque).  Just don’t let the bread become burnt. 🙂

07.  Remove from toaster oven, transfer to a serving plate, sprinkle with a dash of pepper and a splash of dark soy sauce.

08. Serve warm, with cut out bread toast, topped with butter, at the side.

Coconut Oil Granola

Recipe : Coconut Oil Granola // Mono+Co Recipe : Coconut Oil Granola // Mono+Co

Breakfasts on school days are a pretty hurried affair.   Homemade granola is a great way to start the day, in a fast way.

I am jumping onto the coconut oil band wagon.  I bought the organic cold pressed version at $15.90 (500ml) from a health shop instead of the cheaper ones found in Mustafa.  Told myself to see how things go with this first bottle (how often I can use it and how much my family like the food cooked with coconut oil) before evaluating if a cheaper alternative can be considered.

But then again, I am not switching TOTALLY to coconut oil, it is too expensive anyway.  It will be another alternative fat for me to consider from time to time, for I have been rotating on different kinds of cooking oil in my household.  Risk management.  Diversification.  Whatever you call it in the business world.  I am doing the same thing in my pantry (stay clear of the confirmed unhealthy ones of course) just In case one fine day, another smart professor tells us that the coconut oil is not that healthy after all, hey, I did not eat it for a majority part of my life, did I?  The margarine/butter case study has taught me a lot about following food/ nutrition/diet trends: MODERATION.

The strong whiff of coconut fragrance in the house could not go unnoticed when I was baking these granola in the evening, preparing for the next day’s breakfast.  The girls approached me one after another to check out what I was cooking in the kitchen.  They ended up trying out these granola as supper, and gave them thumbs up.

I wonder if stir fried vegetables with coconut oil have any coconut taste in it, the owner of the health shop I bought the oil from told me that there won’t be any though.

// Update : I stir fried Baby Kai-lan with a tablespoon of coconut oil, definitely can smell and taste the coconut in the dish. //

// Serves 2


1 1/2 cup rolled oats
2 tablespoons ground almonds / almond slices
5 tablespoons melted coconut oil (Mine never turn solid, that’s how warm my place is!)
1 tablespoon Thai coconut sugar / Thai palm sugar / brown sugar


Preheat oven to 180C.

In a big bowl, mix coconut oil and sugar with a metal spoon.

Add rolled oats and ground almonds. mix well to make sure the oats are even coated with oil.  Add more oil if needed.

Spread mixture on a baking sheet lined with parchment paper.

Bake for 6 minutes, stir with a wooden spoon and then continue to bake until turn golden brown, about another 6 – 8 minutes.

Remove granola from oven and cool on a rack.

Store in airtight container.

Serve with milk or plain yogurt, topped with fresh or dried fruits.

DIY Buttermilk


Love the holidays.

Everything is done at a slower pace.  Breakfasts and suppers are longer.  More stuffs are made from scratch.

Like Buttermilk.

Mix lemon juice and milk and leave to stand for a while.  When it starts to curdle, it’s ready.  Cheaper than store-bought ones.  Then you’ll have the best ingredient for homemade pancakes.

Yield 1 cup

1.Mix 1 tablespoon of lemon juice with 1 scant cup of fresh full cream milk,  let it stand aside for about 10 minutes.  Ready once it’s curdled.

// Adapted from : Martha Stewart
Yields : 6 medium pancakes.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 tablespoons sugar
  • 1 large eggs, lightly beaten
  • 1 and 1/2 cups buttermilk
  • 2 tablespoons unsalted butter, melted, plus some for cooking

1. Mix flour, baking powder, baking soda, salt and sugar in a medium bowl.
2. Whisk egg, buttermilk, butter together and add to the dry ingredients in step 1 above.  Batter would have some small lumps.  If batter still appears runny, let it stand for a while more, it should thicken up.
3. Slightly grease pan with melted butter, and turn on fire to low heat.
4. Pour batter into heated pan, and let it cook over low heat.  Do not let batter spread thin.
5. When pancakes have bubbles on top and slightly dry around edges, flip over.  Cook till both sides are done.  Repeat till batter is used up.
6.  Serve warm, immediately.  Top with more butter (this homemade butter pads here), and this gula melaka syrup here.

Pancakes With Molded Butter Pads

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I’m not sure my kids like making the banana pancakes or the butter pads better, but both recipes are pretty fool-proof, and extra fancy for a looong morning breakfast.  If your kids can stir, they can make these.

A plea from the pancakes: use real butter, not man-made margarine.  Make these individual servings of butter with your favorite chocolate molds the night before.  I got mine from Daiso, they have cute looking teddy bear ones too!


1. Soften butter (salted or unsalted are fine, individual preference) to room temperature.
2. Spoon softened butter into molds, minimizing air bubbles.
3. Freeze the molds in freezer for 1 hour, or chiller compartment overnight.
4. Remove mold from fridge and tap them on counter top to dislodge the butter pads from the mold.
5. Use immediately, or keep them in a container, but always keep them in the chiller so that they won’t melt and go out of shape.

// Adapted from : BBC Food
Yields : 4 fairly large thick pancakes.


  • 135g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons castor sugar
  • 130ml milk
  • 1 egg, lightly beaten
  • 2 tablespoons melted butter, and slightly more for cooking
  • 1 large banana, sliced

1. Lightly whisk milk and egg in a bowl together, then whisk in melted butter.
2. In a separate bowl, mix sifted flour and powder, salt and sugar.
3. Pour milk mixture in step 1 into the bowl of dry ingredients in step 2, and stir thoroughly with a fork, until the batter has no lumps.  The batter would be thick, not the runny kind, resist temptation to add milk/water to remove lumps, keep stirring and the lumps should disappear.  Let batter stand aside for a few minutes.
4. In a pan, brush some melted butter, and turn on fire to low heat.
5. Pour some batter into the heated pan, and let it cook over low heat.
6. Arrange banana slices on the top of the pancake, tapping them down into the batter slightly.
7. Wait till the top of the pancake starts to bubble, then turn pancake over to cook the side with bananas.
8. Remove pan from heat, and serve cooked pancake onto a plate.  Wipe the pan clean with clean towel, and brush with melted butter first, before repeating step 5-8 for the next pancake.
9. Repeat till all batter are used up.
10. Serve pancakes immediately while they are still warm.  Top with gula melaka syrup (or real maple syrup) and butter pads(above).

Milk Bread Loaf

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This Sweet Milk Bread recipe is a keeper.  Original 元子’s recipe had plain water and whole egg.  After 2 bloggers’ modifications (1st here, then here), the recipe now uses fresh milk and egg whites instead.  My final proof took almost 4 hours for the dough to rise and fill 80% of the loaf pan, but I think the overall texture was worth the wait.

As with all fresh homemade bread (no additives, bread improver, blah, blah), finish it up within 2 days.  On day 3, bread sort of dried out, and turned crummy, even though I only slice it before eating

Made notes below next to the ingredients to remind myself what I have used or tweaked.  So far, all my 3 attempts have been very successful.

The Big Man asks for consistent taste in his daily bread, commented that I have attempted far too many different milk/sweet bread recipes.  I think this is his way of saying that I should stick to this recipe.

//Adapted from Eileenの记事本

250g bread flour (I used Prima) / plain flour (I used Sheng Siong house brand, Happy Family)
50g fine sugar
65g egg white
100ml fresh milk (I used Meiji full cream)
8g milk powder (I used Fernleaf)
1/2 teaspoon instant yeast
1/4 teaspoon salt
25g unsalted butter (I used SCS and Anchor)

Oven Temp : 170C
Bakeware : Bread Loaf Pan

1. In a mixer with paddle attachment, mix well all ingredients except butter at low speed.
2. Change to a dough hook attachment, add in butter, and continue mixing till window pane stage, about 20 minutes.
3. Remove mixing bowl from mixer, cover with a clean tea towel, and leave it aside for 1 hour, The dough will rise to approximately twice its original size.
4. Punch down the inflated dough, and pour it out onto a clean worktop.
5. Evenly divide the dough into 3 portions (approx 160g each), roughly work them into balls and leave it covered for 15 minutes with the tea towel.
6. Flatten and roll out with a pin and roll up dough like a swiss roll from the shorter end.  Leave dough aside for another 15 minutes.
7. Repeat step 6, this time pinching the seams to seal tightly.  Arrange the 3 rolled up dough with seam facing down into the loaf pan.  Final proof till dough rise up to fill 80% of the pan.
8. In a preheated oven at 170C, bake for 35 minutes.
9. Remove the bread from the baking tin immediately after the baking is done.  Leave the bread on a cooling rack to cool completely before slicing.

For a better understanding of Step 6-7, See Photos Here.

DIY Honey Peanut Butter

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Do you know that by running roasted peanuts in a food processor for several minutes, you’ll get peanut butter?

No lengthy list of ingredients or instructions.  It is interesting to see the peanuts being transformed into a smooth paste within 5 minutes.  I make just enough to be consumed within 2 days using a handful of peanuts.  It will take slightly more time to process for larger servings.  I stopped short of letting them becoming too runny as it is more difficult to use as a bread spread.  As a drizzle for waffles or pancakes, I will process them longer.

I do not add salt or oil, like most recipes online, as I use ready roasted salted peanuts.  Make sure you get the skinless ones.  Honey is added towards the end of the blending process to make it tastier for the kids.   After reading this, I might even consider adding chocolate chips for my next batch.

Easy Peasy Honey Drizzled Cinnamon Rolls

cinnamonrolls // mono+cocinnamonrolls // mono+co

I have never seen an easier cinnamon roll recipe than the one from The Pioneer Woman.

++Notes 001 // I substituted the maple icing with pure honey as topping.

++Notes 002 // The original recipe makes 40-50 cinnamon rolls.  I halved the recipe, to feed my small family.

++Notes 003 // Her step-by-step instruction here, completed with photos, really useful.

++Notes 004 // Original recipe asked for the dough to be used right away after adding baking soda, baking powder and remaining flour.  But I could not roll it out as it was too wet, so I proofed it for another hour and this made the dough easier to handle.  Recipe also stated that chilling the dough in the fridge for an hour before hand will also make it easier to handle.  Remember always to cover the dough with a clean towel to prevent the surface of the dough from drying out.

++Notes 005 // Dough can also be kept in fridge for up to 3 days.  But take note that the dough will still rise and need a “punch-down” once a while when it rises above the bowl.

++Notes 006 //Overnight buns will taste better if reheated in a toaster oven for 2 minutes.

/ Source
/ Makes 25 buns



2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 tsp instant yeast
4  1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt


1 cup melted butter
1/8 cup ground cinnamon
1 cup sugar, white or brown


Pure honey



Heat the milk, vegetable oil, and sugar in a medium saucepan. Do not bring the mixture to a boil.  Set aside and cool to lukewarm.  Sprinkle the yeast on top of the mixture, do not stir and let it sit on the milk mixture for 1 minute.

After 1 minute, pour in 4 cups of the flour. The remaining 1/2 cup will be added later after the dough rise/first proofing. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.  I left it standing on the still-warm stove.

After 1 hour, the dough would have risen.  Add the baking powder, baking soda, salt, and the remaining 1/2 cup flour on top of the still a-bit-too-wet dough. Stir to mix in the added dry ingredients.  Cover back again with towel and set aside for another hour.*

On a clean worktop (recipe suggested floured surface, but I could manage without), roll the dough thinly into a 30 x 10 in rectangle.


Pour melted butter over the surface of the dough. I pour about 3/4 cup of it before it starts to flow over the dough.  I reserve the remaining and pour them over the arranged buns on the pan, so that they stay in/on the bun, not on my work top.

Using fingers, spread the butter evenly all over the dough.  This is my favorite part of the recipe:-)

Sprinkle ground cinnamon first then sugar over the butter.  According to Ree, The Pioneer Woman, “Gooey is the goal.”


Next, with the longer side facing you, roll up the dough towards you, taking care to roll it really tight.  I use a food scraper to scoop up the fillings into a bowl that oozes out as the dough is being rolled up.  I then pour them over the dough before them are being baked.  No waste!

When reaching the end, pinch the seam tightly to seal the roll.

Place the log roll on a cutting board with seal facing down, and cut 1/2-inch slices with a very sharp knife.

Grease a baking tray by pouring some melted butter on it.  Arrange the sliced rolls in the tray, leaving some space in between.  The dough will expand further, and even more during baking.  You can pour the remaining melted butter + cinnamon butter sugar goo on the dough now.

Preheated oven now to 180C/375F.  Leave the dough covered to rise for another 20 minutes before baking.  The oven should be done by the time the dough rises for one last time.

Bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

Remove buns from the oven. Immediately drizzle honey over the top of the hot buns.  About 1 tablespoon per bun.  And more on the sides and edges.

Serve warm.