Friday, February 1, 2013

Egg Cheesy Buns With Yogurt Salad

My breakfast story is unfortunately a sad story. Even my bedtime story is equally the same, I mean sleeping have never been smooth sailing for me, so stop imagining I am telling you some other bedtime story. When breakfast story is a concern, the question is what breakfast? Breakfast for me is just a big cup of coffee, I basically have problem filling my tummy with food during the early part of the day. However, lunch calls quite fast. By 11 to 11.30am, I must eat a full meal. Anything goes, I am not really particular, a bowl of noodles (Lamb Curry Noodles, Curry Leaves Mee Hoon, Prawn Mee Hoon Soup, Lamb Spinach Spaghetti, Nasi Lemak Prawn Sambal & Mutton Mee Hoon Soup), bread is never my friend but I won't mind too (Lamb Burger, Dory Fish Sandwich & Mint Mushroom Burger), once a while I am comfortable with brunch sweet treat (Cherry Vanilla Bread Pudding & Almond Brownies), of course potatoes and eggs are forever the love of nava-k (Potato Gratin & Fried Egg Oyster Sauce). 

Last weekend, somehow my breakfast story was all together a different story. I made breakfast. Yes, I did. Unbelievable. Not breakfast at 7.00am, but breakfast at 10am for a pleasurable pleasant and for a love moment with my other half-half. Ingredients were already purchased a day ahead, and came morning, I made this meal - buns (Cheesy Bread Roll) baked with eggs (Malaysian Egg Benedict Egg Foo Yung) and cheese, paired with a raw yogurt salad (Prawn Yogurt Salad & Cucumber Yogurt Salad). What a Guinness Book of Achievement until other half-half couldn't believe his eyes he actually woke up to breakfast.  

Ingredients (as needed)
Grated cheese 
Yoghurt or mayonnaise
Veggies - cabbage,zucchini,onion, green chilli and spring onions - all chopped/shredded/sliced thinly
Salt and pepper for taste. 
Cut bun into two pieces. 
Gently pull out the bread or use a spoon to hollow out the bottom piece of the bun.  
Gently break an egg into the hallowed centre.
For the other piece of the bun, sprinkle some cheese on top.
Place both pieces on a greased/non stick tray.
Bake at 170C till how runny you prefer the egg to be and for a crusty outer layer of the buns.  
Once done, remove from oven.
For the salad, toss all the ingredients together.  
Serve with baked buns. 
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  1. wow, you made that yourself? Its not easy as the egg might spill out easily.

  2. WOW very tempting,egg n cheese my fav combo...

  3. I would indulge in this :D

    Choc Chip Uru

  4. These egg buns look filling & I could pop them all into my mouth in no time. Lovely bakes, Nava!

  5. I am just about to make our Sunday breakfast.Eggs are always first choice. I like the way you served eggs in buns. Nava, my daughter does not like jiggly eggs. Can I fully cook them in buns?

  6. Hi Bal,

    You can try on the stove, just do it over low heat and if possible on a non-stick pan.

  7. What a breakfast, what a brunch, truly creative, healthy and delicious

  8. Yummy & Delicious breakfast..............

  9. A perfect breakfast. It looks great dear. Yum Yum :)


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