If I want something comforting, warm, yet also on the healthier side, this would be my go to meal. Sometimes, I don’t have much of an appetite in the mornings, but whenever I order this in a Hong Kong style café, it just brings back my appetite and comforts me like a warm hug. I would say this is my type of comfort food (aside from congee when I’m feeling sick).

My only complaint for when I order this in restaurants is that sometimes the broth is not rich enough, and it can be bland at times. This is why I love making it at home, because I can use real tomatoes and make the broth really rich and tasty.

How to make the best tomato broth:

1. Stir fry the garlic and onion until fragrant to bloom the aromatics.
2. Add in tomato paste and stir fry to bring out the flavours. This step is CRUCIAL because it makes the broth super fragrant. I find that if you don’t stir fry the tomato paste, the broth doesn’t turn out that tasty and it will be lacking that flavour.
3. Add in fresh sliced tomatoes and keep on stir frying until the tomatoes are mushy and the liquids are released by pressing down on it. This is another crucial step because this makes the broth even more rich.
4. Season, bring to a boil, and simmer for around 15 minutes in order to make the broth rich and tasty.

You can also make the broth ahead of time, and store it in the refrigerator. I like doing this method because I can make a whole batch of the broth, and bring it to a boil whenever I’m craving for some soup dishes. I also love using this broth for hotpot too – easy and healthy tomato hot pot broth made at home!

How to make the best tender beef:

You may be wondering, why is baking soda needed to marinate beef? Yes, that may sound weird, but a lot of traditional Hong Kong style cafés actually use this method to marinate their beef, and it turns out to be the most tender and juiciest beef ever!

Baking soda actually helps to tenderize the meat, but you have to remember to dissolve the baking soda in water first (my recipe below actually gives you the full detailed recipe with the baking soda and water amounts). We then mix the baking soda water with other ingredients for the marinade, and marinate the beef for about 15 minutes (don’t marinate the beef for too long, or else it will end up way too salty, as beef absorbs marinades faster than chicken and pork).

This dish is also customizable, and you can add any toppings you like. I like having this with the basics: stir fried beef, and some soft and creamy scrambled eggs.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Beef and Tomato Macaroni Soup

Tender beef with macaroni in a super rich tomato soup base (made with REAL tomatoes).

Course Breakfast, Main Course

Cuisine Cantonese

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Beef

• 300 g beef (flank/skirt steak)
• 1 tsp chicken powder
• ½ tsp light soy sauce
• ¼ tsp baking soda
• ½ tsp cornstarch
• ¼ cup water

Tomato Stock

• 1 tbsp olive oil
• 4 garlic cloves (minced)
• ½ medium onion (diced)
• 2 tbsp tomato paste
• 4 large tomatoes (sliced)
• 5 tbsp ketchup
• 2 tsp sugar
• ½ tsp salt
• ½ tsp white pepper
• 1 litre chicken stock

Assembling

• 2 servings of macaroni
• Tomato stock (from above)
• 2 scrambled eggs
• Beef (from above)

Instructions

Beef

• Mix all the dry ingredients together. Then mix in the water.
• Add in the beef and marinate for 15 minutes.

Tomato Stock

• In a large saucepan, heat up 1 tbsp olive oil over medium-high heat.
• Stir fry the garlic and onion until fragrant.
• Add in tomato paste and stir fry to bring out the flavours (this step is crucial).
• Add in the tomatoes and keep on stir frying until the tomatoes are mushy and the liquids are released by pressing down on it.
• Add ketchup, sugar, salt, white pepper and mix. 
• Pour in chicken stock and bring to a boil. Then simmer over low heat and cook for 15 minutes.

Assembling

• Stir fry beef, and then make scrambled eggs.
• Add macaroni in bowl, pour in tomato broth.
• Top with beef, eggs. Season eggs with salt & pepper. Enjoy!

When I go to a Hong Kong style café, my go-to order is satay beef noodle soup. Hong Kong people usually order this for breakfast or lunch (you can even have this for dinner if you like). In Hong Kong style cafés, you are also given the choice to change the instant noodle base to rice vermicelli. Personally, I like having this with instant noodles (probably because instant noodles holds a spot in my heart). There is something about this dish that gives you such a satisfying feeling, yet makes you crave for more.

It’s so hard to find a place that does decent satay beef noodle soup here in Canada. I find that either the beef doesn’t have enough satay flavour, or it’s way too salty. Not to worry, now I will share how we can all make it at home – just like an authentic Hong Kong style café.

The satay beef is actually fairly easy to make.

1. We first marinate the beef for 30 minutes. You may be confused as to why we need baking soda to marinate the beef. This is crucial because baking soda is actually a great tenderizer to soften the fibres and ensures that the beef remains juicy and tender. Water is also another crucial ingredient because think about it this way: the beef needs to drink some water too in order to stay moist and tender after cooking. This is called “velveting beef”.
2. We need to stir fry the sauce to bloom the aromatics and spices, or it won’t be fragrant. Stir fry the paste and add more or less water depending on how thick/runny you want the consistency to be.

You can also swap the beef for chicken or any other protein you like. This also goes for the noodles as well.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Satay Beef Noodle Soup

A bowl of hot instant noodles with tender beef cooked in a satay sauce – a salty sweet nutty flavour.

Course Breakfast, Main Course

Cuisine Cantonese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Beef

• 350 g flank beef steak (thinly sliced)
• ¼ tsp baking soda
• ¼ tsp ground white pepper
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tsp cornstarch
• 3 tbsp water
• 1 tsp sesame oil

Satay Sauce

• 2 shallots (minced)
• 3 garlic cloves (minced)
• 2 tbsp satay paste
• 2 tbsp sha cha sauce
• 2 tbsp peanut butter
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp sugar
• Water (add more or less depending on how thick/runny you want the consistency to be)

Noodles

• 2 packs instant noodles

Instructions

Beef

• Mix together all the ingredients in a large bowl. Mix the beef with the marinade until all the water has been absorbed (to make the beef juicy and tender). Marinate for 30 minutes.

Satay Sauce

• Mix together all the ingredients in a bowl except for the shallots, garlic and water. Set aside.

Assembling

• In a heated wok/pan with oil over medium-high heat, stir fry the marinated beef until medium rare. Set aside on a plate.
• Then use the same wok/pan to cook the satay sauce. Stir fry the shallots and garlic until fragrant. Add in mixed satay sauce and stir fry it together with the aromatics. Add in water (add more or less depending on how thick/runny you want the consistency to be) and bring to a boil.
• Add back in the cooked beef and give it a good mix.
• Serve the satay beef on top of some cooked instant noodles (make sure to reserve some soup). Mix everything together to have a satay broth. Enjoy!

In order to make the best scallion pancakes, the secret is to achieve that crispy and flaky exterior, while filled with a lot of thin layers. It’s always the crispiest when you have it straight out from the pan.

The more scallions (green onions), the better. When scallions are cooked, they produce this fragrant smell which makes the pancakes so flavourful.

A key tip is to roll the dough into a log TIGHTLY. You then twist the dough, and roll it into a spiral form. That produces the internal layers when cooked.

These scallion pancakes are also vegan-friendly with super simple ingredients. You can also customize it by adding on a fried egg, or any topping you like! It’s also suitable for breakfast, a main dish, or as a snack.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Crispy & Flaky Scallion Pancakes

Crispy and flaky on the outside, slightly chewy on the inside.

Course Appetizer, Breakfast, Main Course, Snack, Vegan

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 40 minutes minutes

Servings 2 pancakes

Author Dearnomdiary

Ingredients

• 400 g all purpose flour
• 260 ml cold water
• 10 stalks scallions (finely chopped)
• 1 tsp salt
• 4 tbsp vegetable oil, plus more for cooking
• Toasted sesame seeds (optional)

Instructions

Dough

• In a large mixing bowl, combine together the flour and cold water while stirring with chopsticks. When the dough starts becoming flaky, knead the dough until it becomes smooth (add more water or flour if necessary). Divide into two balls and cover with a damp cloth. Let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.1 cm.
• Sprinkle on half of the salt, and roll the salt around the dough. Then, spread on half of the oil, ensuring every part of the dough is spread with oil. Top off with half of the chopped scallions.
• Roll the dough tightly into a log and seal both ends. Then, twist the dough. Roll the dough inwards from the bottom to the middle, and repeat the same process for the other half of the log, forming a spiral. Repeat steps 3 and 4 for the other half of the dough. Cover and let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.5 cm.

Cooking

• In a pan over medium-high heat with heated oil, add in the pancake. Cook until it becomes slightly golden brown. Flip, and cover with a lid. Let it cook for 5 minutes.
• Remove the lid. Flip and pan fry the other side by adding in a little extra oil to let it crisp up. Let it cook for 2-3 minutes, or until golden brown. Repeat for the other pancake. Slice into pieces and sprinkle on the toasted sesame seeds (optional). Enjoy!

Don’t we all just love carbs? They keep us full, and they make us happy in a way. These stuffed rice rolls are like the Chinese version of the Japanese Onigiri. We use glutinous rice (sticky rice) for this, NOT regular rice. This is because glutinous rice wraps the ingredients together so much better, compared to regular rice. It’s also chewier, creamier, and has a sweeter taste. Note: make sure the glutinous rice has cooled down just a little bit, and is still slightly warm when assembling, or else it won’t stick as well and it won’t be as tasty. You can also cover the cooked glutinous rice with plastic wrap to prevent it from drying out!

If you don’t have a steamer to steam the glutinous rice, don’t worry, you can also cook it in a rice cooker.

I love making these for on the go, especially for picnics, hikes, road trips, or basically when I know I’m going to be out for a long time, because it’s super convenient, and keeps me full for hours.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Fantuan (Stuffed Rice Rolls)

Stuffed sticky rice rolls filled with a Chinese you tiao (油條), pork floss, and preserved vegetables.

Course Breakfast, Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 1 cup glutinous rice
• ½ tsp salt
• 1 tsp vegetable oil, plus more for brushing
• 200 ml water
• 80 g Chinese preserved vegetable (榨菜)
• ¼ tsp sugar
• 1 piece of Chinese fried dough (you tiao)
• ½ cup pork floss

Instructions

• Start off by washing and draining the glutinous rice 2 times. Then, soak in water for 1 hour. Drain.
• In a wide dish, brush vegetable oil all around the dish (this prevents the rice from sticking). Add in the drained rice, and mix it with the salt and vegetable oil. Pour in 200ml of water. Place in a steamer and steam for 30 minutes over high heat. Alternatively, you can also use a rice cooker. (Note: when the rice is done, cover the rice with heat proof plastic wrap when cooling to prevent it from drying out!)
• While the rice is cooling down to a slightly warm temperature, stir fry the preserved vegetable with the sugar. Set aside to cool.

Assembling:

• Place a large piece of plastic wrap on your work surface. Scoop out half of the rice onto the plastic wrap (always wet the paddle to prevent the rice from sticking), and flatten it to make a large rectangle.
• Sprinkle on half of the pork floss, and top off with half of the cooked preserved vegetables, half of the Chinese fried dough. Sprinkle on more pork floss on top. Roll it up tightly, like a burrito. Twist both the ends of the plastic wrap so the roll is packed like a log. Repeat for the other roll. Slice both of the rolls in half and enjoy!

I remember the first time I discovered gyeran bbang was from a friend’s Facebook post many years ago. I had no idea what it tasted like, I only remember it looked so good, and I was determined to try it one day. Fast forward a few years later – I was in Korea, and happened to see a street vendor selling these. I gave no thought into it and immediately purchased one. It was amazing as I expected. Soft and fluffy, and tasted more like cake than bread.

I wanted to create two variations, using the same batter. You can use all purpose flour, but I would highly recommend using cake flour instead, because it produces more of an extra light and fluffy texture, with tender crumbs. The first variation is of course the original – an egg cracked onto the top of the batter. I would recommend baking it for 13 minutes, or if you prefer a fully cooked egg, bake it for 15 minutes.

The second variation is more of a savoury version – sausage and cheese. Both of these variations use the same batter, and still has sweet flavours and the same texture that tastes similar to a corn muffin. You can also play with it and try adding some bacon to it as well!

For the bakeware, I used mini loaf pans that are 4 x 2½ inch. Be sure to grease the bottom and the sides of the pans with some melted unsalted butter – it makes the egg bread so much easier to pop out!

Which variation would you prefer the most?

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Korean Egg Bread (Gyeran Bbang) – 2 Variations!

A popular street food that’s sweet/savoury, fluffy, tastes cake-like, and enjoyed hot!

Course Breakfast, Dessert, Snack

Cuisine Korean

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 3 Gyeran Bbang

Author Dearnomdiary

Ingredients

Batter

• ½ cup cake flour
• 1 tsp baking powder
• ⅛ tsp salt
• 3 tbsp sugar
• 1 tbsp melted unsalted butter , plus more for greasing
• 1 large egg (room temperature)
• ⅓ cup whole milk (room temperature)
• 1 tsp vanilla extract

Topping

• 3 large eggs
• ½ piece of American cheese
• ½ sausage
• 2 tbsp shredded mozzarella

Instructions

• Preheat the oven to 400°F.
• In a bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, whisk together the sugar and melted butter. Then whisk in the egg, milk, and vanilla extract. Sift in the flour mixture and whisk until no lumps are remaining.
• Prepare 3 mini loaf pans (mines are 4 x 2½ inch). Lightly grease the bottom and sides with melted unsalted butter. Fill each pan with the batter about halfway full by dividing into 3 equal portions.
• Egg variation: Crack an egg on top of the batter.

  Sausage & Cheese variation: Crack an egg on top of the batter and use a chopstick to break apart the yolk. Place the piece of American cheese on top of the batter, followed by the sausage. Top off with shredded mozzarella on both ends.
• Bake in the middle rack of the oven for 13 minutes, or 15 minutes for a fully cooked egg. Remove and cool for a few minutes. Enjoy them hot!

The original name of this drink is called 滾水蛋 (gwun shui daan), which directly translates to, egg in boiled water. Now, don’t be scared and think we’re actually drinking a raw egg, because we’re NOT. The egg gets cooked in the boiling water, so don’t worry. When you add condensed milk in it, it suddenly tastes like egg custard.

If you go to Hong Kong or Macau, you’ll find that you can only find this drink at restaurants that are decades old, as more varieties of drinks were developed, and people wanted to try new things. However, some may still want to keep this old tradition and still serve this drink. It’s super easy, healthy, and gives you your daily protein. Try this the next time you need a quick breakfast or some sort of fuel before a workout!

Ingredients

• 1 large egg
• Boiling water
• 1 tbsp condensed milk (or more depending on your desired level of sweetness)

Instructions

1. In a cup, crack in an egg.
2. Pour in boiling water and mix at the same time, while breaking the yolk and the liquid turns pale yellow (you will see flurries swirling around beautifully).
3. Mix in condensed milk and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Egg Custard Drink

Don't worry, you won't be drinking an actual raw egg.

Course Breakfast, Drinks

Cuisine Cantonese, Western

Prep Time 5 minutes minutes

Servings 1 people

Author Dearnomdiary

Ingredients

• 1 large egg
• Boiling water
• 1 tbsp condensed milk (or more depending on your desired level of sweetness)

Instructions

• In a cup, crack in an egg.
• Pour in boiling water and mix at the same time, while breaking the yolk and the liquid turns pale yellow (you will see flurries swirling around beautifully).
• Mix in condensed milk and enjoy!

These are fluffy pancakes that are healthy and actually taste delicious. I love making these pancakes because they’re the perfect cozy weekend breakfast and packed with protein! It’s inspired by one of my favourite desserts – strawberry cheesecake. It won’t exactly taste like a cheesecake, but it definitely has those flavours going on in there.

A tip for oat flour: don’t waste your money buying them. You can just simply blend some rolled oats and they will magically turn into oat flour.

You and your body will be glad you’re having this, so don’t be taken aback when you see the word, “healthy”, because we only eat food that’s good here.

Ingredients

Strawberry Sauce:

• 1 cup of frozen strawberries
• 1 tbsp chia seeds

Pancake Batter:

• 1.5 cups oat flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup oat milk
• 1 tsp apple cider vinegar
• 1/2 cup greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Cream Cheese Filling:

• 1/3 cup room temperature cream cheese
• 1/4 cup greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

Strawberry Sauce:

Mix together all the ingredients in a bowl and microwave for 1 minute. Stir and let cool.

Cream Cheese Filling:

Mix together all the ingredients in a bowl until smooth.

Pancakes:

1. In a small bowl, add the apple cider vinegar to the oat milk and set aside for a few minutes to make “buttermilk”.
2. In a large bowl, whisk together all the dry ingredients. Then, whisk in the rest of the wet ingredients. Leave aside for 15 minutes for it to incorporate and fluff up.
3. Grease a skillet over low medium heat. Scoop out 1/4 cup of the batter onto the pan and cook for 5 minutes on each side, or until golden brown.
4. Spread a layer of the cream cheese filling and strawberry sauce on top of each pancake. Stack em up and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Strawberry Cheesecake Pancakes

Gluten free, dairy free, and made with whole foods, but still holds all the delicious sweet flavours.

Course Breakfast, Dessert, Vegan

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 thick fluffy pancakes

Author Dearnomdiary

Ingredients

Strawberry Sauce

• 1 cup of frozen strawberries
• 1 tbsp chia seeds

Pancake Batter

• 1½ cups oat flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ cup oat milk
• 1 tsp apple cider vinegar
• ½ cup greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Cream Cheese Filling

• ⅓ cup room temperature cream cheese
• ¼ cup greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

Strawberry Sauce

• Mix together all the ingredients in a bowl and microwave for 1 minute. Stir and let cool.

Cream Cheese Filling

• Mix together all the ingredients in a bowl until smooth.

Pancakes

• In a small bowl, add the apple cider vinegar to the oat milk and set aside for a few minutes to make “buttermilk”.
• In a large bowl, whisk together all the dry ingredients. Then, whisk in the rest of the wet ingredients. Leave aside for 15 minutes for it to incorporate and fluff up.
• Grease a skillet over low medium heat. Scoop out 1/4 cup of the batter onto the pan and cook for 5 minutes on each side, or until golden brown.
• Spread a layer of the cream cheese filling and strawberry sauce on top of each pancake. Stack em up and enjoy!

I’ve always loved bagel sandwiches, but not just any regular plain old bagel sandwich, it has to be a superb bagel sandwich that’s loaded. If you read my story about the Costco bagels in my Blueberry Breakfast Bagel post, yes, these are the everything bagels that I purchased from that deal. Slightly crisp on the outside, while chewy on the inside.

I spread a THICK layer of smoked salmon herbed cream cheese, and it was absolutely amazing, because I had added smoked salmon and other fresh ingredients for the sandwich.

Ingredients

Bagel Sandwich:

• Smoked Salmon Herbed Spread (recipe below)
• Kale
• 1/2 of an avocado (sliced)
• Smoked salmon
• Pickled red onions (recipe below)
• 1 everything bagel (sliced in half and toasted)

Pickled Onions:

• 1 red onion (sliced thinly)
• 1/4 cup white distilled vinegar
• 1 cup boiling water
• 1 tsp sugar
• 1 garlic clove

Smoked Salmon Herbed Spread:

• 1/4 cup smoked salmon cream cheese
• 1 tsp fresh dill, chopped (can sub for dried)
• 1 tsp fresh chives, chopped (can sub for dried)
• Small squeeze of fresh lemon juice

Instructions

Pickled Onions:

Add the sliced onion and garlic to a heatproof jar. Then, add in the rest of the ingredients and seal with a lid. Shake the jar to mix everything together. Let it cool to room temperature. Enjoy it right away, or store in the fridge (it can last up to 2 weeks).

Smoked Salmon Herbed Spread:

Mix all the ingredients for the smoked salmon herbed spread until creamy.

Bagel Sandwich:

1. Spread a generous amount of the smoked salmon herbed spread on each half of the bagel.
2. Top with kale, avocado, smoked salmon, and pickled red onions. Place the other half of the bagel on top and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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The Ultimate Smoked Salmon Breakfast Bagel

Super filling and it was as amazing as you would imagine.

Course Breakfast, Main Course

Cuisine Western

Prep Time 10 minutes minutes

Servings 1 people

Author Dearnomdiary

Ingredients

Bagel Sandwich

• Smoked Salmon Herbed Spread (recipe below)
• Kale
• ½ of an avocado (sliced)
• Smoked salmon
• Pickled red onions (recipe below)
• 1 everything bagel (sliced in half and toasted)

Pickled Onions

• 1 red onion (sliced thinly)
• ¼ cup white vinegar
• 1 cup boiling water
• 1 tsp sugar
• 1 garlic clove

Smoked Salmon Herbed Spread

• ¼ cup smoked salmon cream cheese
• 1 tsp chopped fresh dill (can sub for dried)
• 1 tsp chopped fresh chives (can sub for dried)
• Small squeeze of fresh lemon juice

Instructions

Pickled Onions

• Add the sliced onion and garlic to a heatproof jar. Then, add in the rest of the ingredients and seal with a lid. Shake the jar to mix everything together. Let it cool to room temperature. Enjoy it right away, or store in the fridge (it can last up to 2 weeks).

Smoked Salmon Herbed Spread

• Mix all the ingredients for the smoked salmon herbed spread until creamy.

Bagel Sandwich

• Spread a generous amount of the smoked salmon herbed spread on each half of the bagel.
• Top with kale, avocado, smoked salmon, and pickled red onions. Place the other half of the bagel on top and enjoy!

So I got these fresh bagels from Costco for the first time ever, and was surprised how good it tasted! I’ve always hesitated whether to buy these bagels or not, just because you always have to purchase two packs (each pack comes with 6 bagels). I mean, it’s a fairly good deal, but I can’t just eat that much. Then one day, a family friend agreed to share with us, and boy, was I thrilled. I decided to get the blueberry bagels and everything bagels (check out my savoury bagel sandwich recipe here). Both were slightly crisp on the outside, while chewy on the inside. Their bagels have quite a bit of protein in them, and I also added some extra protein for it to become a filling brekkie.

Perfect for a quick breakfast or snack.

Ingredients

• 1 blueberry bagel (toasted)
• 1/3 cup thick greek yogurt
• 1 – 2 tbsp blueberry jam
• Fresh blueberries

Instructions

1. In a bowl, mix the greek yogurt and blueberry jam together. Then, mix in the blueberries.
2. Spread on each side of the bagel.
3. Assemble, cut in half, and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Blueberry Breakfast Bagel

A quick and filling brekkie.

Course Breakfast, Snack

Cuisine Western

Prep Time 5 minutes minutes

Servings 1 people

Author Dearnomdiary

Ingredients

• 1 blueberry bagel (toasted)
• ⅓ cup thick greek yogurt
• 1 – 2 tbsp blueberry jam
• Fresh blueberries

Instructions

• In a bowl, mix the greek yogurt and blueberry jam together. Then, mix in the blueberries.
• Spread on each side of the bagel.
• Assemble, cut in half, and enjoy!

The other day, I was brainstorming what would be a good fit for my “12 days of Christmas recipes” series, and then I had the idea of making a simple breakfast sandwich – holiday inspired of course. When it comes to cranberries, apples, and brie cheese – all these three ingredients remind me of the Christmas holidays for some reason. Probably because I start seeing fresh cranberries for sale in the fall/near the holidays, apples are a symbol of fall, and brie cheese is just one of those delicacies that are usually enjoyed during holiday dinners.

That melted brie cheese, the cranberry jam, and thinly sliced honeycrisp apples – so so good.

Ingredients

• 2 slices of sourdough
• 1 tbsp unsalted butter (to spread on the bread)
• Brie Cheese (sliced)
• Apple (sliced very thinly)
• Cranberry jam

Instructions

1. Butter one side of each slice of bread.
2. On the unbuttered side, layer the brie cheese and apple slices. Top with the cranberry jam. Place the other slice of bread on top of the other.
3. Pan fry using a medium skillet over medium heat. Cover with a lid.
4. When the cheese starts to melt, flip the sandwich until both sides are golden brown. 
5. Slice and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Cranberry, Apple, and Brie Grilled Cheese

Melted brie cheese paired with cranberry jam and sliced honeycrisp apples.

Course Breakfast, Main Course, Snack

Cuisine Western

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1 people

Author Dearnomdiary

Ingredients

• 2 slices of sourdough
• 1 tbsp unsalted butter (to spread on the bread)
• Brie Cheese (sliced)
• Apple (sliced very thinly)
• Cranberry jam

Instructions

• Butter one side of each slice of bread.
• On the unbuttered side, layer the brie cheese and apple slices. Top with the cranberry jam. Place the other slice of bread on top of the other.
• Pan fry using a medium skillet over medium heat. Cover with a lid.
• When the cheese starts to melt, flip the sandwich until both sides are golden brown. 
• Slice and enjoy!