Fried Millet Cakes with Arugula, Avocado and Poached Egg

My friends kept asking me about restarting my weekly brunch for a while now. And it felt really really nice that they kept asking about it. Because that implies they must really like my food which is the highest compliment you can prolly give me.

And honestly, weekly brunch is a very fulfilling event for me. I don't like cooking just for myself, since I don't tend to eat leftovers, and this way, I get to cook crazy foods for all of my friends. They come over, we sit for an hour or so eating and enjoying each other's company- it's feels very much like a family get together. It's really really nice. Plus, I've introduced my friends to a bunch of food they wouldn't have eaten otherwise (one week I did Bibimbap, and Gua Bao breakfast sandwiches)

So yeah, after a 3 and a half month hiatus, weekly brunch is officially back! To (re) kick it off I decided to do a more traditional breakfast (so no Bibimbap or quinoa bowls). I decided it was to be strictly decadent breakfast food. And what screams breakfast food more than poached eggs?

I looked through my favorite food blogs, and found this one recipe on What Should I have For Breakfast Today, for a millet cake with roasted vegetables and a poached egg. Perfect. Savory, flexible (for my gluten free friend) and very breakfasty.
I kept the millet (which I tweaked a little) and the poached egg from the recipe, but I decided I wanted to use Avocado (because I love it) rather than roasted vegetables, and added some greens in there as well.

I also made cheese tomato and basil corn muffins from the blog as well, but I didn't alter that recipe so I'll just link it here.

Adapted from What Should I Have for Breakfast Today

Ingredients (for 4-6 cakes)

  • 1 cup of millet
  • 3 cups of chicken, vegetable stock or water
  • salt and pepper
  • 2 cloves of garlic (minced)
  • 2 small green onions (minced)
  • 2 tbsp of bread crumbs (can exclude for a gluten free recipe)
  • Oil (for frying)
  • 2 tbsp of grated cheddar cheese
  • 1 Avocado
  • Greens of your choice (baby spinach, arugula, dandelion greens, etc.)
  • 2 eggs
  • Eggs for poaching (technique for this can be found here, and here)
  • Lime juice


  1. In a large dry pot (preferably a wide one) toast the millet over medium heat for 4-5 minutes, until fragrant and golden brown. Keep stirring to avoid burning
  2. Add stock to the pan (rule of thumb is 1 cup of millet to 3 cups of water/stock makes it a more porridge like consistency, while 1 cup of millet to 2 cups of water/stock makes it more grainy, like quinoa). Add salt as necessary, and stir the millet after pouring in the stock
  3. Increase the heat to high and bring the liquid to a boil
  4. Reduce the heat and simmer. To give an extra boost of flavor to the millet you can add in a tablespoon of butter here, but that's totally optional. Cover the Millet and let it simmer for the appropriate amount of time (based on package instructions which can range from 15-30 minutes)
  5. If making the millet more porridge like (which we want in this case), stir the millet every few minutes, otherwise leave it alone
  6. Remove from heat and let it cool
  7. Fry the onions and garlic in a bit of olive oil until fragrant, (a few minutes) over medium heat, then let it cool
  8. In a bowl mix the millet, onions, garlic, eggs, bread crumbs, and cheese
  9. Heat up oil on a skillet (preferably one with a higher smoke point- I used grapeseed) on medium heat
  10. Form cakes with your hands and place them carefully onto the skillet- it will sizzle. Press on cake with spatula to flatten it a little
  11. Fry cakes for a few minutes on each side until golden brown
  12. Place on plate lined with paper towel to absorb some of the oil
  13. Cut the avocados into slices, place on top of millet cake with your greens. Sprinkle a little salt, pepper, and lime juice and add the poached egg on top with some additional salt and pepper!




Saffron Orecchiette with Sausage and Broccoli Rabe

I have a fear of failure. I know it's not all that uncommon, but yeah, I have it. Despite all my instructors saying 'you learn more from failure than from success' I'm still always nervous about screwing up my dishes. I know what they're saying is true, but it's downright sad when something you've put a ton of effort into just falls flat! Last time I failed to make a few dishes I stopped cooking for about a month- which of course only made things worse.
This fear also makes me avoid anything related to dough. I don't have as much experience working with it, and it can be so temperamental I can't shake off the feeling that i'll just screw it up. Not the best mentality I know.

At my last Techniques of Cooking class we covered pasta. And in this case, we learned how to make pasta ourselves. This was definitely an area I've been avoiding- it just seems hard, you know? Not only is it working with dough, but it's pasta making! Pasta is sacred!!

BUT as I learned it's actually not that hard?? Who knew when you try things out they might turn out ok.

So yes. I made my own pasta. From scratch. And it was a grand old success! (thank god, cause it took a few hours to bang out hundreds of orecchiette). I guess this goes to show that the old diatribe of "you never know until you try" actually holds true. And I'm glad as hell I tried.

My confidence boost from this class was much needed. I can kick my stubborn ass into actually baking more and working with different types of dough. Even if I fail I know I've succeeded at something I thought was way above my level at least once- so that's enough of a motivator

Explaining how to make pasta is a bit difficult. But I found a tutorial online that I think sums it up pretty well which can be found here.

I noticed they didn't mention a few things though. I personally used 2 1/4 cups of 00 flour and a cup of semolina, however, you can use their recs as well. After kneading the dough, it needs to be shrink wrapped tightly and let sit for at least 10 minutes so it softens up. And lastly, if you wish to infuse it with anything (as I did with saffron here) grab a pinch of the spice and let it sit in the warm water so the flavor diffuses.

AND of course if you don't want to spend 1.5-2 hours of lovingly crafting pasta, it's available in dried form as well.


  • 2 bunches of broccoli rabe
  • 6 anchovies
  • 1 lb orecchiette pasta
  • 1 lb spicy Italian sausage split in half with the casings removed
  • 3 Tbsp extra virgin olive oil
  • 3 cloves of garlic (minced)
  • 1 tsp fresh hot red pepper (minced) or hot red pepper flakes
  • 1 cup of pecorino romano cheese, grated


  1. Bring a large pot full of water to a boil and fill a separate large mixing bowl full of ice water
  2. Remove the course stems from the broccoli rabe and chop the remainders into 2 inch pieces
  3. Add salt to the pot of boiling water and blanch the broccoli rabe for about 1-2 minutes, then remove and place into icewater. SAVE the cooking water
  4. In a large skillet, heat the olive oil over medium heat, then add in the sausage and saute until brown. Make sure to break up the sausage during this process into small pieces. This should take about 10 minutes
  5. Add the anchovies, garlic, hot red pepper flakes, and saute for an additional 2 minutes (until fragrant)
  6. Return the water to a full boil and add the orecchiette. The water should be (to quote my instructor) as salty as the ocean. Boil for around 8 minutes
  7. Just before the orecchiette are al dente, add broccoli rabe to sausage mixture in the skillet, toss it, and heat over low-med. 
  8. When pasta is done, stir in 1/4 cup of the Pecorino, season with salt and pepper (to taste and if needed) and serve with extra cheese on the side ;)





I try to stay healthy, I really do. But there are some things in life that just require Mayo.

Sweet potato fries, bahn mi, sandwiches- you get my point.

Mayo to me is almost as indulgent as dessert. After all, it's decadent- creamy, fattening, and pure TASTE if you get the right kind.

The only store bought mayo I buy is Kewpie mayo. A Japanese brand of mayo that several food publications have dubbed as the most delicious mayo on the market. It's also weird as hell. It's this flexible plastic bottle that features the Kewpie logo- a doodle of a red baby. Why a baby? WHO knows. It can be found on amazon or at any asian grocery store

And it truly is delicious. I love using kewpie if I don't have time to make my own mayo, and if you add a bit of Sriracha to it...

BUT, when I can, I try to make homemade mayo. Let me tell you why. It's delicious, but more importantly, you can improvise. Make whatever the hell you want. Any kind of mayo. You got a base, just add some ingredients to it and make it into an aioli. And it's satisfying as hell when you tell your friends you made an aioli (which in reality is really just mayo with flavorings-traditionally garlic)

A note on the magic of eggs. They're an incredible emulsifier. They bind everything together and thus the magic of sauces and custards come to life. So if you 'break' the sauce by adding in too much oil at once, or it isn't combining for whatever other reason- add in another egg yolk- voila 

Honey Lemon Aioli and Spicy Paprika Aioli with sweet potato wedges

Honey Lemon Aioli and Spicy Paprika Aioli with sweet potato wedges


  • 1 cup of oil (I use Canola, but you can use others, I recommend looking it up, but sticking to a neutral flavorless type in general)
  • 2 egg yolks
  • 1 tsp of Dijon
  • 2 tsp of lemon juice (or vinegar)
  • Salt to taste


  1. Separate the egg yolks from the egg whites
  2. Combine egg yolks, Dijon, lemon juice
  3. While mixing steadily with a whisk, add in the oil (teaspoon by teaspoon). So add in a teaspoon, mix until incorporated, then add in another
  4. Once the mixture reaches the consistency of mayonnaise you can add in tablespoon by tablespoon (still mixing steadily) until you use all of the oil
  5. Add in whatever you want to the mayo and season with salt

Now comes the part that makes this all worth it

You can make Honey Lemon Aioli (which is incredible trust me on this) which requires lemon zest and about 1/4 tablespoon of honey. This is mostly to taste

You can add in Sriracha, or other hot spices

Add in garlic paste! Add in basil! Honestly just whatever sounds good to you! Just add things you think will taste good together, you don't need exact measurements. Just taste while you keep adding ingredients

It's all a matter of what flavors you want, so experiment! If you're craving middle eastern flavors use those spices, something like Za'atar, or capers and other Mediterranean flavors if that's what you're looking for