Perfect Breakfast Combo - Black Coffee, Toast & Sunny-Side Up

"The Perfect Breakfast Duo: Crispy Bread Toast and Sunny-Side Up Eggs"

A Break from Blogging and a Journey to Southern Italy

    Life has been a whirlwind lately, keeping me away from my blog. Amid personal commitments and a trip halfway across the globe, I found myself immersed in the picturesque southern region of Italy. Between planning and travelling with my daughter, my mind was constantly pulled in different directions. We spent days exploring the historical and cultural gems of Italy—mountains, beaches, and centuries-old architecture. Of course, there was the inevitable rant about missing good old rice and curry under the scorching Sicilian sun. But that’s the beauty of travel—it broadens your horizons and opens your heart to new experiences and cultures.

Discovering the Sweet Essence of an Italian Breakfast

    While the thrill of travel keeps me on my toes, let’s be honest: food steals the show. A typical Italian breakfast, or Colazione, introduced me to a world of sweetness—Cornettos (Croissants), Brioche, buns dripping with jam, and the iconic Sicilian Gelato served in a brioche bun. The delights didn’t end there. Sicily surprised me with its unique sweet treats like Cannoli, Sicilian almond cookies (pasticcini di mandorla), and the rich Cassata Siciliana. For someone used to savoury breakfasts, this was a sugar rush of epic proportions. Yet, the one constant was the coffee—whether it was a foamy cappuccino, creamy caffé latte, or the locals’ favourite, a strong shot of espresso (Café in their terms & Decoction in our terms).

GARLIC CONFIT

    Garlic Confit pronounced con-fee sounded French, Italian... I was not sure. But it looked fancy to me and at the same time ATROCIOUS. Why atrocious is for two good reasons - my daughter made the first batch of Garlic Confit with just 3 cloves of Garlic in a small bowl of oil. One thing which made me lift my brow was the time needed to cook this Garlic Confit in an Oven. She said 2 hours?!!! 2 hours for just 3 cloves of Garlic & a small bowl of oil. Atrocious!!! And finally when she served me a toasted baguette smeared with crushed Garlic from Garlic Confit. I loved it. And there it was... all three cloves of garlic from the first batch was over in no time. My next good reason to feel, atrocious again.

 

    To all my attitude towards Garlic Confit is nothing but my initial getting along terms and now I am sure this is worth the time. If you like Garlic, then this Garlic Confit recipe is for you. I have two little VAMPIRES who love garlic at home and this Garlic Confit recipe is from my one little vampire- my daughter. But here the Garlic doesn't repel the Vampires rather they are too fond of the ingredients that they use extravagantly when they cook. My kids(they are no more kids in terms of age but otherwise they are a lot more of a bunch of overloaded childish lot) love Garlic in all terms.  

 

    Well, pondering through the web to find all about what a Garlic Confit is, Confit from Confire is a French word that meant 'to Preserve.' It is a technique that uses slow cooking at a low temperature to ensure the Preservation of Food. Mostly Confit technique uses Grease or Sugar Syrup to preserve food & mainly cooking at a very-very low temperature, somewhere around 90°C (200 °F), or sometimes even cooler. 

 

    Though the technique is all French which is ubiquitous to South-Western France, Garlic Confit is quite Italian. Condiment Confit has been unique to Italian Cuisine & they have their Onion Confit, Garlic Confit & Chilli Confit(Ha!, Chilli Oil). So my premonition about the name Garlic Confit justified the term it sounded more or less French or Italian to me.

 

    The next step was to find a simple way to make this Garlic Confit. To know whether I can cook this in less time. From what I understood is we need evenly cooked Garlic Cloves. And Confit technique needs to be cooked on a very-very low flame for a longer time. So no more questions on whether can cut down the cooking time. The rest of the doubts which tweaked my mind initially, I have tried to clarify with my little understanding.

 

PEELED GARLIC /GARLIC WITH SKIN-ON?

 

• I used peeled Garlic Cloves somewhere around 50 Cloves of Garlic in this recipe.
• Peeled Garlic Cloves needn't be squeezed out of the skins once cooked.
• It's time-saving, no fuss, no mess, no wastage & also no little bit of garlic left behind in the bulb.
• It also helps in even cooking. 
• So, I prefer using pre-peeled Garlic cloves for this recipe.

 

OIL - Olive Oil/Vegetable Oil?

 

    Most of the recipe calls for extra virgin Olive Oil. Heating Olive Oil destroys its volatile aroma compounds. Then, Olive Oil sounds too fancy, too healthy(as per norms) and above all too pricy(according to me & we need a whole lot of it too for this recipe). So I thought, why not any neutral tasting Vegetable Oil. Even world re-known chefs have tried this recipe with Canola Oil, Grapeseed oil etc., Research proved it would work just as well too. But both would taste surely different. Olive Oil retains the pungency in Garlic making it a worthy Garlic Oil. But neutral-tasting Vegetable Oil tasted more Garlicky. So here I leave you with - go with your Choice.

 

GARLIC CONFIT

How much Oil?

 

    Submerging the cloves in oil ensures that they heat evenly. And I would suggest using a wide pan for the purpose. So use enough Oil to cover all the Garlic cloves. 

 

OVEN/STOVE-TOP?

 

    Garlic Confit needs to be cooked at a very very low temperature for a long time. So that the flesh of the garlic cloves are softened and also they need to turn into a light yellowish-brown. Cooking them over low heat softens their flesh and lightly tans them. Slow cooking is the technique that yields melting tender and sweet garlic cloves, and along with comes a deliciously fragrant Garlic Oil as a by-product.

 

    What we need is very low temperature and also the Garlic Cloves should not brown soon. So again the choice is yours. I prefer leaving the pan in an Oven, which saves checking it at intervals & this way the garlic cloves do not brown soon.

 

    But for your convenience, I have added both the methods - Baking in an Oven and also the Stove-top method. 

 

For more Recipes with GARLIC, Click here...

 

Cuisine - Italian

Course - Condiment

Difficulty - Easy

Author - SM

 

Preparation Time - 20 - 30 Minutes

Cooking Time - 2 Hours(in an Oven)

Cooking Time - 1 Hour(Stove-top)

To read about the HEALTH BENEFITS OF GARLIC, Click here...

 

 

HOW TO COOK GARLIC CONFIT 

GARLIC CONFIT

INGREDIENTS:

 

For Garlic Confit:

 

Garlic - 50 Cloves

Oil - 11/2 Cups to 2 Cups

 

METHOD:

 

In an Electric Oven: 

 

• Peel the Garlic Cloves, Wash & pat dry them before use.
• Make sure the garlic cloves are not moist or wet.
• Preheat oven to 90°C(200°F). 
• Place the garlic and oil in a wide pan(Cover the garlic cloves with enough oil until it is submerged).
• Cover and bake until the garlic cloves turn into golden yellow and tender for about 2 hours. 
• Once done, remove the pan from the oven and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator for longer shelf life. 
• Bring to room temperature before using.

 

GARLIC CONFIT

 On a Stove-top: 

 

• Place the garlic cloves and oil in a wide Saucepan (Cover the garlic cloves with enough oil until it is submerged).
• Heat the oil on a medium flame for a few minutes and then reduce it to as low as possible.
• Alternatively can place a heavy iron griddle at the bottom of the pan. 
• The idea is to poach the Garlic & not simmer it.
• Cook for about 45 minutes to 1 hour until the garlic cloves turn golden yellow and tender.
• Once done, switch off the flame, remove the pan from the stove and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator.
• Bring to room temperature before using.

 

NOTES:

 

• I have used peeled Garlic cloves in the recipe.
• I needed about 11/2 Cups of Oil for 50 Cloves of Garlic.
• I have used neutral-tasting Vegetable Oil for the recipe.
• Can add rosemary and/or thyme along with the garlic for an aromatic Garlic Confit 
• Cover the jar tightly and keep refrigerated for up to 3 weeks.
• Alternatively, can freeze for several months. 
• Always keep the garlic cloves covered in oil.
• Use a clean & dry spoon while dipping into the Garlic Confit jar.

HOW TO USE GARLIC CONFIT?

 

GARLIC CONFIT

These tender, creamy cloves can be used in different ways:

 

• Use the back of a fork to break down cloves into a paste & gently smear it over a slice of toasted bread or a baguette.
• Add the tender Garlic cloves for quick Garlic Bread Toasts.
• Layer the Garlic Confit on a Sandwich or a Pizza, 
• Can add a few Cloves of garlic & its oil with vinegar to make a Vinaigrette.
• Or add it into your preferred Salad Dressing.
• Simply add some garlic oil & garlic cloves while stir-frying Broccoli, Cauliflower, Snow Peas, Green Beans, Chinese Greens etc., For Stir-fry recipes, click here...
  
• Add a spoonful of Garlic Confit while roasting or grilling Vegetables/Chicken.
• Toss Garlic Confit into Pasta or into Aglio e Olio.
• Add it while making Soups.
• Stir a few garlic cloves along with oil while making Roasted Potatoes. 
• Stir the garlic paste into plain Greek Yoghurt or Ricotta to make a creamy garlic dip or condiment.
• Simply chop the Garlic cloves and add it as a topping to Garlic Naan. 
• Use Garlic Oil while making Garlic Fried Rice.
  

 

______________________________________________________________________

Important : Food Safety 

A Warning About Botulism: 

 

    Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and warm temperatures or at room temperature, it can produce a very serious toxin that causes the illness called, BOTULISM. Botulism can be fatal if not treated immediately. 

     So, it is very important to refrigerate garlic confit. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, do not store it for more than three weeks. Alternatively, can freeze garlic confit for several months. 

BAGUETTE PIZZA

      This scrumptious Baguette Pizza Bite is a simple recipe which can be incorporated within minutes and all the more it is totally a vegetarian version.  A Classic Pizza recipe converted to suit your whims and fancies, yet it is all the more, easier, tastier and keeps up for the name - PIZZA.  A perfect alibi to the whole piece of pizza. Baguette or French Bread suits wells for the recipe can prepare the same recipe with any bread of your choice too.

      Cut the Baguette as you prefer, I have cut it into small bites. I prefer it this way as it is easier to bite into. Smear any sauce of your choice - Tomato Sauce/Marinara Sauce/Pasta Sauce. And for the toppings go with your instincts - I have topped it up with Onions, Olives, Bell Peppers and Tomatoes sprinkled a bit of Italian Seasoning and covered it with Cheese Sheets.  Alter the toppings and the type of Cheese to your preference.

     These Baguette Pizza suits well to be served as an appetizer at a kid’s party or any party as a matter of fact. Add your own favourite toppings and enjoy these mini bites. These are as crispy and as tasty as a whole pizza.

For more Recipes with BREAD, Click here...


Cuisine -Around the World
Course - Main Course/Appetizer
Difficulty -Easy
Serves -3-4
Yields - 12 -15 Baguette Pizzas
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 7-10 Minutes

HOW TO MAKE BAGUETTE PIZZA

BAGUETTE PIZZA

INGREDIENTS:

For Baguette Pizza:

Baguette - 1 Loaf
Tomato/Marinara/Pasta Sauce - 1/4 Cup
Onion - 1/2 No.
Tomato - 1/2 No
Bell Pepper - 1/2 No.
Olives - 9-12 Pieces
Italian Seasoning - 1/2 Teaspoon
Cheese - 6 - 8 Sheets
Olive Oil/Vegetable Oil - 1/2 Teaspoon

METHOD:

• Slice the Baguette into 12-15 slices.
• Cut Onions, Bell Peppers and Tomatoes into small pieces.
• Slice the Olives and keep it aside.
• Preheat the Oven at 200 °C /400 °F.
• Slightly grease the Baking Tray with Olive Oil or any other Vegetable Oil of your Choice.
• Line up the Baguette Slices on the greased Baking Tray.
• Smear the Sauce evenly onto each Baguette Slice.
• Top up each Baguette Slice with the mixture of toppings(Vegetables).
• Sprinkle the Italian Seasoning over the Baguette Slices.
• Cover each Baguette slice with a small portion of Cheese Sheet.
• Bake at 200 °C /400 °F for 7-10 minutes or until the Cheese Melts and the Baguette Slices turns slightly crispy.
• Serve Baguette Pizza bites immediately.

NOTES:

• Baguette or French Bread suits wells for the recipe can prepare the same recipe with any bread of your choice too.      
• Cut the Baguette as you prefer - lengthwise or into halves,  I have cut it into small bites. 
• Adjust the Cooking time and Temperature according to your oven settings.
• Alter the Toppings and the type of Cheese to your preference.

EASY GARLIC BREAD RECIPE

 
     There are several methods and twists for making Garlic Bread, the easiest method is rubbing a cut clove of garlic over toasted slices of Italian or French bread, and spreading the toast with olive oil or butter.
     Since having those Garlic Breadsticks from Pizza Hut, I was on a hunt to get perfectly toasted Garlic Bread.  On the run, I have come up with few easy methods of making Garlic bread at home.  Choose the method apt for your taste, depending on how you like your breadsticks, either soft/crispily toasted. Also, a good Garlic Bread recipe should neither be greasy or dry.  The main trick is to get the bread butter proportion perfect to suit your loaf.
     If you have Garlic Butter Spread ready in your hand, then the job would get much easier.  Garlic Butter spread is an easy recipe which can be incorporated into, within minutes at home. I usually prepared my own Garlic spread at home, a fresh batch every time I make Garlic Bread. Finely mince/ grind/smash few cloves of Garlic, just warm up Unsalted Butter and saute it along until raw flavour goes on a very low flame.  Add some Parsely/Chive or any herb to suit your whims and fancies to the Butter, there you go with a simple Garlic Butter spread. Can warm up the butter along with garlic and parsley in a microwave oven at high for 2-3 minutes.
     This easy Garlic Bread Recipe can be prepared with any type of bread, a normal Loaf of Bread, French Bread(Baguette).  Cut them into halves or into sticks, spread them with Garlic Butter Spread.
It can be grilled or broiled until toasted or baked in an Electric Oven or a Microwave Oven. If you do not have any of the above just toast them over a hot griddle.  I have given all three methods of cooking for perfectly toasted Garlic Bread Sticks.

Course : Appetiser/Starter
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Bread  - 1/2 Loaf
Unsalted Butter - 1/2 Cup
Garlic - 5-6 Cloves
Parsley/Chives - Few

METHOD :

For Garlic Butter Spread :

• Add Butter in a shallow pan and warm it up.
• Saute finely minced/ground/smashed Garlic Cloves in warm butter for few minutes or until raw flavour goes.
• Care should be taken not to burn the garlic cloves.  This will alter the taste of the garlic spread.
• Add finely chopped Parsley and switch off the flame.
• Can prepare this Garlic Spread ahead and store them in the refrigerator for up to a week and in a freezer for 2 months.

EASY GARLIC BREAD RECIPE :

 In an Electric Oven :

                                         Crispily Toasted

• Preheat oven to 350°F/180°C.
• Cut the bread into sticks or into any desired shape(Depending on the loaf used).
• Spread with Garlic Butter Parsley mixture over the breadsticks.
• Line them up on a Baking tray.
• And Toast them up for about 8-10 minutes.
• Flip the Bread Sticks and return to oven on the highest rack.
• Toast them for another  8-10 minutes until the edges begin to brown.
• Watch carefully while toasting the breadsticks, it can easily get burnt.
• Adjust the temperature accordingly and toast.
• Remove from Oven and Serve Garlic Bread immediately.

                                         Soft Garlic Bread

• Preheat oven to 350°F/180°C.
• Cut the Bread into the desired shape and Spread the Garlic butter parsley mix.
• Line them up on a Baking Tray.
• Wrap the Bread in aluminium foil and heat for 15 minutes in the oven.
• Remove the wrap and let it cool down for a minute.
• Serve hot.

In Microwave Oven :

• Cut the bread into sticks or into any desired shape(Depending on the loaf used).
• Spread with Garlic Butter Parsley mixture over the breadsticks.
• Line them up on a  microwave-safe plate.
• And Cook them on Microwave High for 30-40 Seconds.
• Flip the Bread Sticks and again cook for 30 Seconds until the edges begin to brown.
• Adjust the timing for Soft/ Crispily Toasted Garlic Bread Sticks.

Over a Griddle(Stove Top Method) :

• Heat a Griddle or nonstick pan over a medium flame.
• Line up the Breadsticks smeared with Garlic Butter Spread on the hot griddle.
• Cook them on a medium flame.
• Allow to brown or crisp on the first side for about 1 to 2 minutes.
• After browning, flip the bread and repeat the process on the second side. 
• Once done, remove the Garlic Bread Sticks from the griddle and serve them hot.

• Can use store bought Garlic Butter Spread for a quick fix.
• Garlic Powder can be substituted for Garlic cloves.
• Can use Olive Oil instead of Butter.
• Use any herb of your choice for the Garlic Butter Spread.
• Parsley, Chives and Basil serve well.
• Can warm up the butter along with garlic and parsley in a microwave oven at high for 2-3 minutes.  
• Can top the toasted Garlic Breadsticks with your choice of Cheese and bake until they melt.
• Adjust the time of cooking to get your choice of soft/crispily toasted Garlic Bread Sticks