Croissants with Jam

 Simple, elegant, and irresistibly photogenic

Ingredients

• Croissants: 4 large, high-quality butter croissants (stale ones actually work great if we are toasting them!)
  
  
• Jam: 1/2 cup of your favorite fruit preserve (Raspberry or Apricot provides the best color contrast)
  
  
• The "Chef's Touch" (Optional): A dusting of powdered sugar or a handful of toasted flaked almonds.

Instructions

The Warm-Up: Preheat your oven to 180°C. Avoid using the microwave, as it makes the pastry rubbery. We want that "shatter-on-the-first-bite" texture.


The Preparation: Carefully slice the croissants lengthwise. Using a pastry brush or the back of a spoon, spread a generous, even layer of jam on the bottom half. Don't be afraid to let a little peek out the sides for that "rustic" look.


The Toast: Place the croissants on a baking sheet. Bake for 5–7 minutes. This caramelizes the sugars in the jam and restores the crispness to the laminated dough.


The Finishing Flourish: Remove from the oven. While still warm, sift a light "snowfall" of powdered sugar over the top.

If you enjoy culinary experiments, I can suggest combining jam with cheese.

Ingredients:

Croissant, apricot jam, Brie or Camembert cheese, and a few sprigs of fresh thyme.

Method:

Fill the croissant with slices of cheese and jam.
Bake in the oven (180°C) until the cheese begins to melt seductively. 

Chef's tip: Add a slice of fried bacon to create a real “explosion” of flavors (salty, sweet, creamy, and smoky).

English Muffin Breakfast Sandwich

Forget the drive-thru. This homemade version features a buttery toasted English muffin, a perfectly steamed egg, and a layer of gooey melted cheese.

Ingredients

• 1 English Muffin: Split by hand (using a fork) for maximum texture.
• 1 Large Egg: Fresh is best.
• 1 Slice of Cheese: Sharp Cheddar, American (for that classic melt), or Provolone.
• Breakfast Meat: 1 slice of Canadian bacon, a sausage patty, or 2 strips of crispy bacon.

• 1 tbsp Salted Butter: For that golden-brown toast.

Instructions

1. The Perfect Toast

Don't just throw the muffin in a toaster. Melt half the butter in a skillet over medium heat. Place the muffin halves face-down in the butter and grill until golden and crispy. This creates a barrier so the egg yolk doesn't make the bread soggy.

2. The "Round Egg" Secret

To get that perfect circular shape without a metal ring:

Use a clean, empty tuna tin (with both ends removed) or a mason jar lid.

Place it in the skillet, grease the inside with butter, crack the egg into it, and poke the yolk.

Pour a splash of water into the pan and cover with a lid for 2 minutes. The steam cooks the top perfectly!

3. The Melt

During the last 30 seconds of cooking the egg, place your slice of cheese directly on top. Cover the pan again to trap the heat—this ensures the cheese is "velvety" and clinging to the egg.
4. Assembly

Layer your base muffin with the cooked meat, then the cheesy egg. Top it with the other half of the muffin. Wrap it in parchment paper for 1 minute before eating—this "steams" the whole sandwich together for that authentic deli feel.

Spinach & Cheese Quiche

A buttery, flaky crust meets a velvety egg custard packed with fresh sautéed spinach and sharp, nutty cheese.

Ingredients

• 1 Pie Crust: Pre-made or homemade (chilled).
• 5 oz (150g) Fresh Spinach: Roughly chopped.
• 4 Large Eggs: Room temperature for the best emulsion.
• 1.25 cups Heavy Cream: For that signature rich mouthfeel.
• 1.5 cups Shredded Cheese: Gruyère is the gold standard, but sharp White Cheddar or Swiss works beautifully.

Seasonings: 1/2 tsp Salt, 1/4 tsp Black Pepper, and a pinch of Nutmeg (the secret "chef" ingredient).

Instructions

1. The Foundation (Blind Baking)

Preheat your oven to 375°F (190°C). Roll out your dough into a 9-inch tart pan or pie dish. Cover the dough with parchment paper, fill with pie weights (or dried beans), and bake for 10 minutes. Remove the weights and bake for another 5 minutes until the base is dry and set. This prevents the dreaded "soggy bottom."

2. Prepare the Greenery

In a dry skillet over medium heat, wilt the spinach until collapsed. Pro Tip: Place the wilted spinach in a clean kitchen towel and squeeze out every drop of excess moisture. If the spinach is wet, the quiche will be watery.

3. The Custard

In a large bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until smooth. The goal is to incorporate the eggs without creating too many bubbles—we want a dense, silky set, not a fluffy omelet.

4. The Assembly

Spread the squeezed spinach and 1 cup of the cheese evenly over the bottom of your pre-baked crust. Pour the egg mixture slowly over the top. Sprinkle the remaining 1/2 cup of cheese on the surface for a golden, bubbly finish.

5. The Slow Bake

Lower the oven to 350°F (175°C). Bake for 35–45 minutes. You’re looking for the edges to be set, but the center should still have a slight "jiggle" when shaken.