cheesy sauteed mushroom with eggs

simple dish that can satisfy your hungry tummy

200g fresh white/brown button mushroom, sliced

1/2 green/red/yellow capsicum, thinly sliced

5 eggs

1/2 onion, sliced

2 garlics, sliced

3 tbsp butter

1 tbsp olive oil

salt and pepper

generous amount of parmesan/cheddar cheese

• heat butter and olive oil in pan, on medium heat
• saute onion and garlic till fragrant and translucent
• add in capsicum and saute
• add in mushroom, saute and season with salt and pepper
• make 5 holes on the mushrooms bed and break the eggs into it
• sprinkle lotsa cheese on top
• once the eggs are done and cheese melted turn off heat
• serve hot
• can be eaten on its own or with crusty bread

Croissant bread butter pudding

making bread butter pudding using croissant instead of normal bread will make your pudding turn into an extraordinary one... really love the buttery, velvety feeling and taste..

5 large croissant, cut open

soft butter

generous amount of chocolate chips

4 eggs

1/2 cup caster sugar

1 tsp vanilla

3 cup milk

• preheat oven 180 degrees


• spread bread with butter. layer the bread into ovenproof dish


• sprinkle with chocolate chips


• whisk the eggs with sugar and vanilla


• add milk and whisk to combine. gently pour over bread.


• set aside for 10-20 minutes


• bake for about 1 hour or until custard has set and top is golden

• serve with vanilla custard sauce