Breakfast in our appartment (Paris, France)

This breakfast experience happens to be at home.

First time on the blog !

At home, on Sundays, breakfasts are special. Mainly because we have more time to cook them (well, still up to 20 minutes “quand même”!). They are not a brunch, no! But a bit more than weekday breakfasts.

Week after week, we get bored of your traditional Sunday breakfast. Although our French-Scottish alliance has made us preparing dishes belonging to both country cultures : toasts but eggs, butter but potato scones, fruit but porridge…

My duty this week is to prepare 1/ something different 2/ something including cream

Why cream ?

Well, because I was, for the first time, invited to a blogger session in a Parisian cooking school. We cooked a starter and a main course with cream. But no breakfast !

And because this tasty product has been loosing its value in the eyes of eaters for the last few years, with an increase of the trend promoting non animal fats. That is a shame because cream is good and also brings interesting nutrients to your body.

Did you know that the invention of cream is almost as old as the invention of farming ? That to obtain it, you leave fresh whole milk alone, and that after a while, the cream forms on top ? That for a long long time, cream was only used to make butter ? That to make sour cream, you add a bacteria to it, just like yoghurt and cheese ? That we find this ingredient in the first French cooking books (and that is before the Franch revolution in 1789) ?

If you know all this, you already belong to the cream club.

So here we are, triple challenge: cooking a “personal” and French-Scottish breakfast with cream.

Here are the ingredients I chose (and that were available in the kitchen) to make eggs with creamy spinash (for 2): 2 eggs, 10 cL liquid cream, about 100g of frozen spinash, some butter, some baguette (or other bread), nutmeg, salt and pepper. 2 ramequins an a dish to make a “bain Marie” (to steam the eggs in the oven).

You can first butter the 2 ramequins and pour an egg in each.

Add some shredded nutmeg an some salt on the egg white (if you pour it on the yolk, it will make not so nice white spots on it).

Unfroze the spinash by putting it in the microwave for 2 min.

Turn the oven on, 200°C and add the wide dish + 1cm of water in the dish.

Blend the spinash with the cream, add salt and pepper to taste.

There is no added coulouring, this is the magic of spinash !

When the oven is at temperature, add the 2 ramequins and cook for 8-10 min (until the egg white is cooked and the egg yolk still runny).

Toast and cut a slice of bread to make what we call in French “mouillettes” (see the last picture).

If you want, you can warm up a bit the creamy spinash before serving.

Add some creamy spinash in each ramequin.

Here we go !

Bao breakfast in Shantou (China)

We abandoned with no regrets our hotel international buffet breakfast for this amazing and genuine “Bao place”, during the 3 days we spent in Shantou, a city of the coastal Eastern Guangdong (about one hour-flight from Hong Kong).

A baozi or simply known as bao, bau, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item found in various Chinese cuisines. There are a lot variation of fillings and preparations. It can be filled with a savoury or sweet fillings.

In this place, the most typical among all varieties is the Goubuli baozi (Chinese: 狗不理包子), a pork and vegetables-filled baozi ; its name literally means, “Dogs Will Ignore”.

The cha siu bau (simplified Chinese: 叉烧包), filled with barbecue-flavoured char siu pork, is typical of Cantonese cuisine (Guangdong province and Hong Kong).

Sweet versions are filled with either soybean, redbeans or other chestnut-like pastes.


We also experienced the ‘house speciality’ (which reminds me of the taste and texture of japanese mochis), a sort of glutinous rice flour dumpling, flavoured with black powder, extracted from a mysterious flower, and filled with a sweet soy bean paste.

In fact, two types of baozi are found in most parts of China : the above mentioned, Dabaozi, about 10 cm wide, served individually, and usually purchased for take-away, as we would have done if the boss hadn’t invited us to chat and have tea with him.

The other type, Xiaobaozi, is approximately 3 cm wide, and is most commonly eaten at the restaurant. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chilli paste. The most famous is the Xiaolongbao (simplified Chinese: 小笼包;), a small, meat-filled baozi from Shanghai containing a juicy broth.

Because it is succulent and prepared only with thin, partially leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling). Maxi version (with the straw to sip the broth –cautious hot) can also be found but are not the traditional ones !

Breakfast in La Côte Saint-Jacques, Joigny (France)

We were wondering the kind of breakfast we would find in this famous restaurant and hôtel in Burgundy/Bourgogne.

We tasted a marvelous breakfast. Combining savory and sweet flavours : eggs, an outstanding old comté, fine boudin noir (blood sausage/black pudding), smoked salmon, an esquisite vanilla cream, French toasts, cakes… (there is no end to the list…) In fact, it was a sort of adaptation of the traditional  Scottish breakfast.  All this fine food was served  in heavenly surroundings, next to the Yonne river.

Breakfast in Tokyo (Japan)

This, is an outstanding breakfast.

After an early morning walk in the astonishing Tsukiji fish market (cleanness, efficiency, unknown fish and seafood varieties…), we needed some breakfast. It was easy to know where to find a good one : Ally n°6. This market, a sort of local Rungis (in France), is surrounded by shops, stalls and restaurants where you get the opportunity to eat the freshest Tokyo’s fish.

So we walked to Ally n°6, not needing more information, thanks to the queue waiting in front of the small place. 8 o’clock, 50 minutes to wait and “Alleluia”, it was our turn to enter the sanctuary of Sushi !

Then , words are missing to describe the tasting experience. See the pictures. The fish was so delicate, so fresh, that it melted in the mouth.  (Brkfst experience by Me & Mo)