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breakfast bread

Sunday Brunch: Baked Eggs with Vegetable & Ham Hash, Sweet Potato Scones with Blood Orange - Maple Sauce

Baked Eggs + Hash close up

We are the typical lazy, Sunday brunch couple; late Saturday nights spent in company of friends or just each other, waking up close to noon on Sundays, just in time for early lunch or as is common in these parts - Brunch.. The only difference between us and scores of other NY-ers is that we don't drink and we don't do the long brunch lines (unless ofcourse we plan to do just that with friends). So, our typical first meal of Sunday is not eggs benedict with a side of OJ and strong coffee; more like a leisurely chai with many many glucose biscuits and then regular lunch.

Last night, I had a sudden craving for a typical NY style brunch with the eggs, muffins et all. But, all my craving did not overpower my abhorrence of standing in line in the freezing cold and smiling about it! So, it was to be Brunch at home, cozily warm and leisurely lazy.. no need to wake up early to beat the rush at 11:30! YAY!

Sweet Potato Scones with blood orange maple sauce

My menu - Eggs with hash, breakfast scones and fruit. Rummaging around the net and in my pantry and fridge, I found inspiration, sweet potato, ham and half a head of cauliflower. Passing by Chocolate Shavings, I found this lovely recipe for baked eggs. From there, it was simple stretch of imagination to incorporate what I had on hand (Early morning shopping is a strict no-no!)..

Now, cauliflower ranks rather amongst my least favorite vegetables. Mr. FSK knows that. Yet, for some reason, whenever I send him out to the grocery store, he comes back with a head of it (:OO!!), leaving me with a frown on my face (so not good for my looks!) and having to come up with ideas to consume it before it gets wrapped in deathly fungal hallows.. sighh.. I do like cauliflower with cheese (lot of it), so I figured, it would work well in a hash where it's flavors are not dominant.. So, that's one down...

Baked eggs over hash

There isn't a good wholesome hash without potato. So that went in too. Then, the ham just fit in right along! To go with that, I wanted a cheese that would melt, become gooey and perfectly satisfying. I had provolone and fresh mozzarella on hand. I chose the latter because.. well, because I just felt like it! :-)

There! I had my first item - Potato and Cauliflower Hash with Mozzarella topped with Baked Eggs.

Sweet Potato Scones

My perfect brunch has to have a little sweet element to it. Usually I order french toast and nibble on hub's eggs. Today, I decided to go with scones. After my first success with the British breakfast item, Orange Yogurt Scones, I have just been hooked to them in general.

Sweet Potato is the chosen ingredient for this month's Beet 'n Squash You, hosted by Melody and Leela. Drawing inspiration from pumpkin spice scones, I chose to accompany my egg dish with Sweet Potato and Cinnamon Scones topped with a Blood Orange & Maple Sauce.

I had to plan the brunch a bit and manage time and all that. But, hey, it was well worth the effort. Sitting down with a full plate of baked eggs and hash, fresh warm scones and sauce and a some refreshing fruit was just the perfect way to start the Sunday! :))

Have a great week everyone! :)

Brunch Plate

Baked Eggs with Potato, Cauliflower and Mozarella Hash
(serves 2)

2 eggs
1/2 medium red onion, julienned
1 clove garlic, minced
1/8 lb cured ham (any kind you like)
1 small russet potato, boiled
1/4 cup cauliflower, flowerlets
3 T fresh parsley, finely chopped
1 tsp italian seasoning
1 tsp paprika
3 T light cream
2 mozzarella rounds, 1/4 inch thickness, width to fit your ramekins
salt, pepper, olive oil as needed

sprig of parsley
2-3 cherry tomatoes, sliced thin

Toss the cauliflower in a little oil, salt and pepper and roast in a 350F oven for 15 minutes until crisp and cooked. Meanwhile, in a skillet and lightly saute the ham in a little oil. Add the onion and garlic and saute till soft. Season with salt, pepper and other seasoning. Add diced, cooked potato and toss for a couple of minutes. Remove from heat and transfer to a mixing bowl. Toss in the roasted cauliflower and set aside to cool until ready to assemble.

Just before assembling, add the cream and parsley to the hash mixture and stir to incorporate. Brush the inside of two 10 oz ramekins with butter. Divide half of the hash mixture equally between the two ramekins. Layer the mozzarella over this. Top with the remaining hash mixture.

Break the eggs one at a time in a small bowl and gently transfer to the top of the ramekins. Sprinkle a pinch of salt to season the egg. Cover with foil (to ensure that the yolk doesn't cook faster than the whites). Bake at 350F for 20-25 minutes until the egg is set and whites are cooked.

Garnish ramekins with the tomato slices, parsley and tiny sprinkle of paprika. Serve immediately.

Sweet Potato Scones with Blood Orange and Maple Sauce

1 cup cake flour
2/3 T baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3 T brown sugar
3-1/2 T very cold butter, diced
3 T heavy cream
1/4 cup sweet potato puree
butter and sugar for brushing and sprinkling

In a medium bowl, sift together the flour, baking powder, soda, salt and cinnamon. Using a pastry cutter or two knifes, cut in the cold butter so the mixture resembles a coarse meal. In a small bowl whisk together cream, potato puree and brown sugar.

Add the wet mixture to the dry and bring together to a form a crumbly dough. Scrape the dough to a lightly floured surface and bring together to form a dough ball. Pat to form a circle of about 1 inch thickness. Wrap in plastic and refrigerate for atleast 30 minutes.

When ready to bake, remove dough and thaw for 5 minutes. Then roll it out on a floured surface to 1/2 inch thickness. Using a cookie cutter of your choice, cut out scone shapes. Place on parchment paper. Brush the tops with butter and sprinkle sugar.

Bake at 400F for 15-20 minutes, until the tops are golden and a toothpick comes out clean when inserted.

Cool for a few minutes on the rack. Serve warm topped with Orange-Maple sauce

Blood Orange and Maple sauce

1 blood orange, juiced
1 T maple syrup
1 T sugar
1/8 tsp corn starch

Over medium heat, bring the above ingredients to a boil. Whisk in the corn starch. Lower heat and let simmer for 2 minutes. Remove from heat and cool to warm. Pour over scones and serve.

Milk Bread and a touch of Nostalgia, Awards and Honest meme..

Bread sliced

When you live away from your childhood home, inevitably nostalgia hits you once in a while. And, then it isn't about "Oh I miss the sights of my beautiful country and all its exotic splendor (most of which, we took for granted while we were there and hence are still on the to-visit list!)" but silly stuff like the smell of sun dried laundry, some vague breakfast item mom made (and only the way she made it!), etc...

For Mr. FSK, it is Amul butter toast dipped in chai! :) Whenever we visit back home, he has it every morning; almost burnt toast slathered with salty Amul butter, dipped in hot lemon grass tea that my PIL makes (oh that tea!! Sighhhhh). The pure joy that spreads on his face when he takes a bite of the tea soaked crust is a sight to cherish! And oh! It has to be Amul butter! The brand is infamous for their catchy cur ads with the omnipresent "utterly-butterly" girl dishing out a thick slab of the salty deliciousness!

So, on a recent trip to the Indian grocery store, I spied a packet of the said butter and promptly picked it up. And, to complete the India reminiscence, I started hunting for a milk bread recipe because that is the bread that you invariably get in stores there. I still remember the "Milka" bread (South Indian brand) ads. I happened upon Smitten Kitchen's white batter bread and it looked so like what I wanted that I decided to try it out!

Bread and Amul butter

Bingo! The bread was almost close to home.. The texture fluffy and light, almost cake like but not quite. It doesn't make great sandwiches but is fantastic when slathered with butter and dipped in hot milky chai! :) And, yes, he had it that way and for the sake of humoring him, I did too..! Although, I will never develop a deep love for consuming it his way, it does make a great butter-toast bread!

I am also taking this bread to Jamie's birthday party! Ok, perhaps not for the party itself, but the morning after! :)). Jamie is hosting Bread Baking Day #26 and inviting breads for her birthday party. Here is wishing wonderful Jamie a fabulous year ahead with lotsa perfect bakes and more happy Mac Attacks!

Milk Bread Toast

Also, sending this our friendly,neighbourhood Yeastspotting team!

Milk Bread
(adapted from
Smitten Kitchen)
makes one 8x4 inch loaf

2 cups flour
1-1/4 tsp active dry yeast
1 cup milk
1/2 T sugar
1/2 tsp salt
2-1/2 T canola oil

Warm milk to 110F. Dissolve yeast in the warmed milk and let sit for a few minutes. Whisk together the salt, sugar and oil. Add the yeasted milk to this mixture. Beat the flour in to make a smooth batter. Note, emphasis on smooth. It take a few minutes and best done with a hand held whisk.

Pour into an oiled loaf pan. Cover with a oiled plastic wrap and let it rise to double in volume. When it's almost there, preheat oven to 425F. When ready, pop the pan into the oven, lower the temperature to 400F and bake for 30 minutes or until the internal temperature registers 210F.

Remove from oven and immediately unmold to cool on rack. If you leave it in the pan for too long, the bread steams on the sides and sogs up (no good!).

Slice, be generous with the butter and enjoy!


I also wanted to thank lovely Renee of Flamingo Musings for giving me a couple of lovely awards!! She is soo sweet!! And, I am going to pass it to a few of favorite bloggers. But before that I must apparently share a few honest things about myself, in no particular order. So here they are -

  1. Books are my other passion. If you are ever wondering what to gift me, books are always perfect!
  2. Ideal dinner dates would be hub, P.G Wodehouse and Hugh Laurie (if anyone knows him, set me up on a date puleeez!!)
  3. Favorite meal course - dessert.
  4. Love big dogs like labs and golden retrievers. Not a fan of the teeny breeds
  5. Love greenery, hiking, mountains and large water bodies
  6. Greatest inspiration - my late maternal grandfather
  7. Tennis is my favorite sport
  8. Favorite color - Red
  9. Former Coffee addict
  10. Don't want to change anything that has happened in my life so far :-)
And I am passing on these awards to these wonderful people I met and have gotten to know recently. They all have fabulous blogs that have provide a ton of inspiration!

Aparna of
My Diverse Kitchen
Pam of
The Cooking Ninja
Trissa of
Alessio of
Recipe Taster
Mowie of
Hilda of
Saffron and Blueberry
Meeta of
What's for Lunch Honey

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK