Everything with Fries

I've heard of this restaurant, but never had the opportunity to try it out.  So, one Friday, after not being able to dine at a much anticipated Indian restaurant that decided to close on a FRIDAY(???), we walked down Joo Chiat and chose Everything with Fries for dinner.  The design draws you with it's simple, all white decor, black chalkboard and jars of lemons as accents.  The menu was equally simple: fish, chicken or lamb burger and of course beef.  I went for the classic burger.  Vic went for the lamb.  Unfortunately, the lamb did not impress as it was a bit dry.  They had a selection of fries and seasonings.  We went for the classic seasoning (as suggested by the server) and the McDonald's-sized fries.  The burger was nice and fries decent.  Overall, an okay place, but I don't think I'll be running back to this restaurant anytime soon.

Cute decor

Our buddy, Flo, and my hubby, Vic

Breakfast Casserole

My husband and I decided to make a trip back to the States for Father's Day.  It turned out that my brother and cousin would also be in town for the weekend so we all decided a brunch at home would be a nice way to celebrate our fathers.  Since we would be gathering at my parents, I took the lead in what we would be having for brunch.  I am usually a freak when it comes to dinner parties and I get way too complicated and end up spending the entire meal in the kitchen.  So, this time my motto was simple and easy.  Hmmmm....how do I do that?


I had phase in my cooking life where I obsessed over brunch because I was getting tired of the typical dinner party.  During this phase, I stumbled upon one of the greatest brunch dishes EVER...Crème Brûlée French Toast.  Delish!  Okay, course #1, check (recipe to follow in a later entry). We also needed a savory dish.  I poured over recipe after recipe online, probably for hours, as I often lose track of all the time I spend searching the internet.  I wanted something easy, a one dish wonder, something to satisfy the meat eaters in the group and also incorporate all the things you think of when you think of breakfast.  I think I found the one dish wonder in this yummy breakfast casserole that incorporates all the lovely breakfast treats I love. 

I tested the recipe on my hubby who is always happy to indulge.

Well, the results are in.  It was a true hit and so easy to make.  Sure there is some prep work that needs to be done, but you can do that in advance, pop it in the oven an hour before your ready to eat and voila!  I hope you enjoy it too!

Breakfast Casserole

Ingredients
2 small potatoes or 1 large baking potato

½ zucchini

1 uncooked sausage

1 small onion or ½ a medium sized onion, chopped

½ c chopped mushrooms

3 garlic cloves

1 tsp chili powder, divided

2 tsp garlic/onion spice mix or any other such with herbs, divided

1 tsp dried rosemary or 2 tsp fresh rosemary, chopped

1 tsp salt

½ tsp white pepper

½ tsp dried thyme or 1 tsp fresh thyme removed from stems

1 foot long baguette cut into ½ in cubes

8 eggs

¾ - 1 c milk
1 c shredded cheese (I used an Italian mix of Mozzarella, Provolone, Fontina, etc)
1 c freshly grated parmesan

1. Beat 8 eggs folding in 1 tsp salt, ½ tsp pepper, ½ tsp chili powder, 1 tsp garlic onion spice mix, ¼ c parmesan.

2. Slowly pour milk into egg mixture.

3. Add cubed bread to egg mixture and ensure all bread is completely covered by liquid and let soak until all liquid is absorbed, preferably overnight.

4. Sautee onion in frying pan on medium heat for 5 minutes.  Add garlic and sausage that is removed from the skin, stirring frequently.

5. After 5 minutes add mushrooms, ½ tsp chili powder, 1 pinch of salt, 1 pinch of pepper, rosemary and thyme.  Continue to sautee until completely cooked and nice browning has occurred.  Remove from heat.

6. Lightly grease or spray a 8x8 pan with Pam.

7.  Peel potatoes and cut in half crosswise.  Slice potato directly into baking pan with a mandoline or mini hand slicer (which is what I have.  Very handy!), about 1mm thick.  Potatoes should completely cover the bottom of the pan at about ¼ - ½ inch thick layer.

8. Sprinkle with a pinch of salt and pepper and a little rosemary and thyme if you wish.

9. Sprinkle with ¼ c shredded cheese and ¼ c freshly grated parmesan.

10. Sprinkle sausage mixture over cheese.

11. Cut zucchini in half lengthwise and slice with mandoline or hand slicer, about 1mm thick, directly over pan.  Should cover pan with one layer.

12. Sprinkle with more shredded cheese and grate a bit more parmesan.

13. Pour bread mixture over zucchini, ensuring mixture is evenly distributed.

14. Sprinkle with remaining grated cheese and grate more parmesan.

15. Bake in 375 degree oven for 25 – 35 minutes, checking center for doneness (skewer in center of pan should glide easily through to the bottom without anything sticking to the skewer).  You should not see any liquid and the top should be golden brown as photo.

16. Remove from heat and let set for 10-15 minutes before eating.

Plated up for Vic with a sliced baguette, hazelnut honey, butter and freshly-made guacamole for the casserole.