Gin's Kitchen - Super Big Brekkie

Day 286

It's the weekend again! Time to have Super Big Brekkie @ Gin's Kitchen!

Ingredients
- 200g of spinach leaves
- 100g of sliced brown mushrooms
- 2 eggs
- 2 hashbrowns
- 2 slices of thin and crispy bacon
- 1 1/2 tablespoons of butter
- 1/2 tablespoon of olive oil
- 2 tablespoons of oil
- 2 tablespoons of water
- dash of salt and pepper

Directions
Scrambled Eggs (I omitted milk as Mr Tan is lactose intolerant) 
1. Crack 2 eggs in a bowl
2. Add dash of salt and pepper
3. Add 2 tablespoons of water
4. Use a fork to beat the eggs well
5. Heat up a saucepan over medium heat
6. Melt 1 tablespoon of butter into the pan
7. Pour the beaten eggs into the saucepan
8. Let it sit in the pan for a few seconds until it starts to set
9. Once it starts to set, use a spatula to stir it off the bottom of the pan into the middle of the pan
10. Keep doing this until the eggs reach the consistency that you like (took less than 10 seconds for ours)

Simple Sautéed Mushrooms

1. Heat up the pan over medium heat
2. Melt 1/2 tablespoon of butter into the pan
3. Add in the sliced brown mushrooms into the pan

4. Sauté mushrooms until cooked (about 10 - 15 minutes)

Spinach

1. Heat up the pan over medium heat and add olive oil into the pan

2. Add spinach into the pan and stir-fry until they are cooked

Hashbrowns

1. Heat up the pan over medium heat and add 2 tablespoons of oil

2. Place hashbrowns into the pan

3. Fry each side over medium heat for about 3 minutes until golden and crunchy

Bacon

1. Heat the pan over medium heat (DO NOT ADD ANY OIL)

2. Lower the heat and place bacon into the pan

3. Fry each side over low heat for about 2 minutes

WOA! Seems like a lot of cooking to do but they are really quick and easy to prepare! Super Big Brekkie is usually ready within 25 minutes, the only food that requires more time is the mushrooms so it's a weekend treat! On weekdays, only bacon, eggs and hashbrowns are served. :)