Gordon Ramsay's Scrambled Eggs

Ingredients

• 6 large eggs (preferably free-range)
• 3 tbsp ice-cold butter, diced
• 1-2 tbsp sour cream
• salt and freshly ground pepper
• few chives, snipped or green onions
• 2-3 chunky slices of rustic bread to serve

Method

      Break the egg into a cold, heavy-based pan and over the lowest heat settings, add half the butter. Keep stirring the eggs.
      As the eggs start to set, add the remaining butter.
      The eggs will take 4-5 minutes to get done, keep moving the pan away from the ire so it doesn't get too hot . Add the sour cream at the last minute, then the snipped chives.
       Gently pile the scrambled eggs on the toasted bread.

Cheddar and Torn Basil Omelette

Remember to keep the eggs runny and you won't go wrong.

Ingredients

• 4 eggs
• 1 tbsp basil leaves, torn
• 50gm cheddar cheese, grated
• 1 tbsp butter
• Salt and pepper

Method

Beat the eggs until just combined, stir in the basil leaves and season with salt and pepper. Heat the butter in a frying pan until foamy then  pour in the eggs and cook over medium to low heat for two minutes. Sprinkle the cheese on top and cook a further 2-3 minutes. Fold the omelette over and cut in half to serve. The inside should be soft and runny.

Funky Fried Eggs

This is an adaptation of a Kylie Kwong recipe. It's a breakfast, brunch and a hangover cure type of recipe.
Ingredients:

• 4 eggs (2 person)
• 1/2 tsp of finely chopped or slivered garlic
• Red or green chillies, deseeded and sliced
• spring onions, white bits chopped fine, green bits sliced
• 2 tbsps oyster sauce
• fresh coriander leaves to garnish
• peanut or sesame oil

Method

Heat the oil in anon stick pan until really hot. Break the eggs into a bowl and keep. Throw the garlic slivers and half the chillies in the oil. Then slide the eggs over, in a minute reduce the heat slightly so that the whites and garlic crisp up without burning. Cook for two minutes (you want the yookey oozey and delicious but not too runny). Slides the eggs onto plates, dress with oyster sauce, grind some pepper over and garnish with the rest of th spring onion, chillies and coriander leaves.

UPMA

Ingredients
Suji powder
Curry leaves
Coriander leaves
Carrot cut into pieces
Onion cut into small pieces
Tomato pieces / Lemon
Dried red chillies
Green Chilli
Mustard seeds
Chilli powder
Turmeric powder
Water(approx.)
Salt to taste

Method:
Put 3-4 tsp oil in a wok. Heat oil and put mustard seeds for a minute. Then fry onion till become pink. Scatter few curry leaves and put carrot. Then put the suji powder and stir for few minutes. When become light brown put turmeric and chilli powder together with green chilli and dried chilli. Mix tomato and stir then salt to taste. Put water approximately or atleast double the quantity of suji. Let it boil for few minutes and stir in between. Wait till become little dry and put curry leaves again. Garnish with coriander leaves.

Cheesecake Pancakes and Sauce

Ingredients:
2 cups complete buttermilk pancake mix
1 1/4 cups water
1 cup small curd cottage cheese
1 tablespoon sugar
1 teaspoon vanilla
1 cup syrup
1 cup berries
/2 teaspoon shredded lemon rind
Method:
Preheat griddle.
Combine ingredients in a medium bowl; stir well until blended.
Pour batter by 1/4 cupfuls onto hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once.

BERRY-LEMON SYRUP: Combine syrup ingredients in small saucepan; heat through, stirring occasionally

Oreo Cookie Pancakes

DRY:
8 cups flour
3/4 cup sugar
1/4 cup baking powder
MILK MIX:
3 cups milk
3 cups water
BATTER:
1/4 pound butter
1/4 pound margarine
6 eggs, whipped1 cup half and half
1 cup Oreo cookies, crumbled

Combine batter ingredients (except for cookies); set aside.

Combine dry mix ingredients; set aside.

Combine milk mix ingredients; set aside. Slowly add dry mixture to batter mixture; blend well. Add milk mixture to batter mixture; blend well.
Spread about 1/2 cup batter in center of hot oiled griddle. Grill on one side until bubbles appear on top of pancake. Flip pancake carefully. Cook until light golden brown. Remove from griddle and keep warm until served.
Top with pat of butter, if desired and sprinkle Oreo cookie crumbs on pancakes. Serve hot.
Note: For pancake faces, create face with whipped cream and strawberries, dots, candles, bacon and cheese. Be creative.

Makes 12 to 16 pancakes.