Baked Egg Toast Cup 烤蛋吐司杯

Some mornings just call for something warm, and effortlessly delicious, and this homemade Baked Egg Toast Cup is exactly that. It looks fancy, but it comes together with just a few pantry staples and hardly any prep time. Perfect for busy weekdays, slow weekends, or when you just want to treat yourself to a café-style breakfast at home.

This breakfast is made by pressing the bread into a ramekin or muffin cup, adding your toppings of choice, and baking it until the edges turn golden and crisp. The center stays soft and creamy, with a perfectly cooked egg that brings everything together. I love pairing it with a simple side salad and some fresh fruit, the colours make the whole plate feel extra cheerful.

I like plating it with a small garden salad and fresh fruit, the blueberries and mango cubes add a nice pop of sweetness. And of course, a hot cup of coffee completes the meal.

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  Baked Egg Toast Cup with a cup of Christmas tree latte.
  Photo: Dec 2025

  
  
  
  

Ingredients: 1 serving

1pc Bread

1 Egg (room temperature)

Salt & Pepper

Gochujang Sauce, or use tomato sauce/ pizza sauce for a non-spicy option 

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Method:

1. Press a slice of bread into a lined remekin/ cup to form a little bread bowl, or tear open the bread if using sourdough bread/ baguette. Click here for easy homemade baguettes recipe.

2. Squeeze some Gochujang on the bread and add a pinch of salt. Crack an egg into the bread cup. Season with a pinch of salt and pepper. 

I like runny yolk. Tastes so good with the crunchy toast! 

3. Bake in an air-fryer (without preheating) 180’c 10-12 minutes, depending on how runny you want the yolk. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

How To Cook Fluffy Quinoa [Stove-top Method] 在家轻松煮藜麦

Quinoa is a healthy, protein-rich grain that is easy to prepare and works well in salads, rice bowls, or as a side dish. Once cooked, it becomes light, fluffy, and slightly nutty in flavour. 

I like to cook a batch of quinoa whenever I have extra time, then keep it in the fridge to add to my quick meals throughout the week. It’s an easy way to boost protein and make simple meals more filling and nutritious.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1/2 cup Quinoa 

1 cup Water

1/4 tsp Salt 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Rinse the quinoa under cold water using a fine mesh strainer. Add all ingredients to a saucepan and cover with a lid. Cook over medium heat, bring to a boil.

2. Lower the heat, and simmer for 10 minutes. Turn off the heat, let it sit for 10 minutes. Fluff the cooked quinoa with a fork before serving. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Braised Chinese Five Spice Pork Ribs 五香酱油卤排骨

This is one of those comforting, home-style dishes I cook quite often. It's simple, hearty, and always satisfying with a bowl of warm rice. Tender, flavourful pork ribs infused with the warm aroma of five spice, and eggs that are deeply braised and packed with umami. 

This time, I switched things up by using the braise function on my new rice cooker. What I like about this rice cooker is that it allows you to adjust both the cooking temperature and time, making it really convenient for dishes like this.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 slab Baby Back Ribs/ Pork Ribs 

4pcs Shiitake Mushrooms (soaked to rehydrate, reserve the water)

4 Hard-boiled Eggs 

Thumb-size Ginger (sliced)

5 cloves Garlic

6 Shallots 

1 Star Anise

1 slice Licorice Root

1 Red Chilli

1 stalk Spring Onion

Hot Water + the reserved mushroom water (1 cup level)

30g Rock Sugar

30g Light Soy Sauce

Some oil for cooking 

Marinade:

1 tbsp Tapioca Flour

30g Premium Dark Soy Sauce 

20g Rice Wine 

1/4 tsp White Pepper 

1/4 tsp Five Spice Powder

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Wash and dry the pork ribs with kitchen towels. Combine the marinade ingredients and pork ribs, keep in the fridge and marinate for 2 hours or overnight.

2. Heat some oil in the pot, fry garlic, shallots and ginger till fragrant, stir-fry the pork ribs and mushrooms (reserve the marinades).  

Stir-fry using the steam mode, just to bring out the fragrance and lightly brown everything. Switch to the braise function, select cooking time and temperature.

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G), with low sugar pot
You can check out the details on their E-SHOP  

3. Add in the rest of the ingredients (except eggs) and the reserved marinades. Braise for 1 hour, temp 110 °C. Add eggs, and braise another 20 minutes. Serve warm with steamed rice, porridge or noodles. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.  

Black Sesame Oatmeal Waffles 黑芝麻燕麦格子松饼【外脆内松软华夫饼】

Waffles are a breakfast favourite in my home, especially for my kid. To make them a little more nutritious, I usually add oats to the batter. And this time, I added some black sesame seeds.

Black sesame seeds bring a rich, nutty aroma, while oats add extra fibre and a soft, hearty texture. It’s an easy way to boost the nutritional value without compromising on taste, still crispy on the outside, fluffy on the inside. These waffles are simple to make and perfect for busy mornings. Serve them warm with your favourite toppings, or enjoy them as they are. A wholesome and satisfying start to the day!

Son's school day breakfast ~ homemade waffles with egg mayo.
Photo updated: May 2026

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

(Recipe adapted from here)

190g Plain Flour + 10g Corn Flour

1/2 tbsp Baking Powder 

1 tbsp Castor Sugar 

1/4 tsp Salt

120g Melted Butter 

400g Milk

2 Egg

1/2 tsp Vanilla Extract

50g Baby Oats/ Quick Oats

1 heap tbsp Black Sesame Seeds

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Whisk the egg with sugar, milk, extract and salt. 

2. Sift in the flour and baking powder, mix well. Stir in butter, oats and black sesame seeds.

3. Cook in a preheated waffle maker. When the waffle is ready, serve it right away. This recipe makes 4 waffles. Leftover waffles can be stored in the freezer for an easy breakfast any day, simply reheat before serving. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Remember to change the setting to favourite my pages if you wish to see my post on your news feed. Enjoy!

Hiyashi Chuka {Cold Soba} 鸡肉蔬菜荞麦冷面

When the weather is hot, I always find myself craving something refreshing and easy to put together. That’s where this simple version of hiyashi chuka comes in. My take on this dish is all about keeping things fuss-free with cold soba noodles and a homemade dressing that’s light yet flavourful. From there, it’s really up to whatever you have on hand. For this version, I topped my noodles with pan-fried chicken breast, mushrooms, vegetables, egg, tobiko, and crab sticks. The combination gives a nice balance of textures and flavours, the kind of meal that looks colourful, tastes good, and doesn’t require too much effort. 

Ingredients for the dressing:

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1 tsp grated Ginger

2 tbsp Sugar

4 tbsp Light Soy Sauce

4 tbsp Chicken Broth 

1 tbsp Mirin

1 tbsp Rice Vinegar 

~~~~~~~~~~~~~~~~~~~~~~

1 tbsp Sesame Oil

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Method:

1. Combine the ingredients (except sesame oil) and bring the mixture to a boil.

2. Lower the heat and simmer for a minute. Turn off the heat and stir in sesame oil. Set aside. Cook the soba noodles according to package instructions and prepare the toppings of your choice.

3. To serve: Add dressing, mix and enjoy! 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Walnut & Medjool Dates Crusty Bread [Easy No-Knead Recipe] 免揉核桃椰枣软欧包

If you love homemade bread but don’t want the hassle of kneading, this Walnut & Medjool Dates Crusty Bread is the perfect recipe to try. With just a few simple ingredients and minimal effort, you’ll get a loaf with a crispy golden crust and a soft interior. Best of all, this is a no-knead bread, which means the dough does most of the work while it rests. The natural sweetness of Medjool dates pairs beautifully with the nutty crunch of walnuts.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

200g Bread Flour 

25g Wholemeal Flour

1/2 tsp Instant Dry Yeast 

1/8 tsp Salt 

1 tbsp Oil

200g Milk

3pcs Medjool Dates, cut into smaller pieces

Handful of chopped Walnuts

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine the ingredients to form a dough. Cover it with a damp towel and let it proof for 30 minutes. 

2. Slightly wet your hands with some water and fold the dough towards the centre of the dough. Cover it with a damp towel and let it proof for 30 minutes. Repeat this step 2 more times.

3. Dust with some flour, shape it round and proof for 1 hour. Decorate and score as desired. Spray some water on the dough, bake in a preheated oven 200 °C fan for 15 mins, 180 °C fan for 10 mins. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed.