Jump To Recipe Jump To Video Can you believe it? I actually created this pizza way back in 2016. To be honest and not self-flattering, I am still proud of myself for creating this pizza. I mean, I am completely obsessed with pizzas, and to be able to fuse that with my famous local dish is astonishing; it is Singapore's Independence Day by the way, so what better way to celebrate than making this? As I always preach, a great pizza consists of 95% dough and 5% toppings, which means, 95% of the flavors come from the dough and you just have that 5% of toppings to pair with the dough. So, what makes this fried pizza work so well? If you have tasted Singapore Chili Crab, you will know that the dish is served with deep fried mantou. And I thought why not take that concept and use it on fried pizza? Like what Chris Bianco used to say, "You need to find your own metaphor in a pizza." I guess I had finally found my own metaphor for pizzas. I really hope you will give my metaphor a try. Happy Birthday, Singapore! Ingredients: (Make 4 pizzas) Spice Mix / Rempah: Dried Kashmiri Chilies, 5 Adjust to Preference Red Onion Wedged, 1 Garlic Crushed, 4 Cloves Fresh Red Chilies Deseeded, 3 Adjust to Preference Lemongrass White Parts Only Finely Sliced, 1 Stalk Candle Nuts / Macadamia Nuts, 3 Galangal Grated, 1/2 Inch Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Chili Crab Sauce: Belacan Fermented Shrimp Paste, 1 TBSP High Quality Olive Oil, 2 TBSP Tomato Ketchup, 2.5 TBSP Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1/2 TBSP Sea Salt, Pinch White Pepper, Pinch Bleached All Purpose Flour, 1 TBSP Unsalted Butter, 1 TBSP Chicken Stock, 175g Gruyere Freshly Shredded, 1 TBSP Low Moisture Mozzarella Freshly Shredded, 1 TBSP Pecorino Romano Freshly Grated, 1 TBSP Japanese Kewpie Mayo, 1 TBSP Pizza: Unsalted Butter, 1 TBSP High Quality Crab Meat Fresh or Frozen, 125g My Multi-Purpose Pizza Dough , 4 Dough Balls / 150g Each Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Gruyere Freshly Shredded, A Pinch Low Moisture Mozzarella Freshly Shredded, A Pinch Pecorino Romano Freshly Grated, A Pinch Fresh Coriander Coarsely Chopped, A Handful Fresh Lime Zest, 1 Lime Gula Melaka Syrup Homemade , For Drizzling Equipment: Dutch Oven / Deep Fryer Cast Iron Skillet / Pan Food Processor / Blender Sauce Pot Oven Directions: Please visit my “ How To Make Gula Melaka Syrup " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Prepare the Spice Mix (Rempah) Soak dried chilies in hot water for 30 mins. Discard the water, deseed, and transfer to a food processor. Add the remaining rempah ingredients and blitz until smooth. Set aside. Make the Chili Crab Sauce In a skillet over medium heat, toast belacan until aromatic. Add olive oil and saute until combined. Add the rempah and cook until the liquid has reduced. Stir in ketchup, hoisin, and oyster sauce. Continue sauteing until darkened. Season with salt and pepper. Remove from heat. Make the Cheese Roux Base In a sauce pot, melt butter and whisk in flour. Cook until golden brown, about 8 to 10 mins. Gradually whisk in chicken stock until thickened. Add the chili crab mixture in gradually and whisk until combined. Deglaze the skillet with hot water and add to the sauce. Stir in the cheeses and mayo until fully melted and smooth. Set aside. Cook the Crab Meat In a skillet over medium heat, melt butter. Sear crab meat until just cooked through. Remove from heat and set aside. Fry the Pizza Dough Heat 4 inches of oil in a dutch oven over medium heat. When bubbles form around a chopstick tip, the oil is ready. Shape your pizza dough and gently lower into the oil. Fry until golden brown on both sides. Transfer to a rack or paper towel to drain. Assemble and Bake Spread chili crab sauce over the fried dough. Add dollops of seared crab meat. Grate the 3 cheeses over the top. Broil in the oven until cheese melts and browns slightly. Remove and garnish with coriander, lime zest, and gula melaka drizzle. Slice and serve hot. Mama Mia... A bite of heaven... Recipe Video:

Jump To Recipe Jump To Video After making my Singapore chili crab pizza fritta , I still have some leftover sauce and crab meat. My daughters asked me what I'm gonna do with it. My 1st thought was to make a chili crab melt. The funny thing is, me of all people, have run outta bread, so pasta it is! I am also too lazy to get some quality loaves. If you have seen my previous pasta post , you will know about the unorthodox ratio that I am preaching. 100g pasta and 400g hot water. Works every single time, no magic, just simple calculation of math and science. The real question is, did this combination work? My guess is, that if it works on pizza, it will work on pasta. So, yes, it works beautifully. And I know what you are thinking, seafood and cheese do not go well together. But, if you do it correctly, it turns out better than expected. Less is always more. A touch of freshly grated cheese is more than enuff to give this pasta dish an extra oomph. Just don't overdo it and find the balance. Ingredients: (Serve 2) Good Quality Spaghetti, 100g Sea Salt, Pinch Singapore Chili Crab Sauce Homemade , 1/4 Cup Seared Crab Meat Homemade , 2 TBSP Low Moisture Mozzarella, 1/2 TBSP Pecorino Romano, 1/2 TBSP Gruyere, 1/2 TBSP Fresh Coriander Corasely Chopped, A Handful Fresh Lime Zest, 1 Lime Equipment: Cast Iron Skillet / Pan Directions: Please visit my " My Pizza Fritta: The Singapore Chili Crab " page for the Chili Crab Sauce and Seared Crab Meat recipes. In a skillet over medium heat, add 400g of hot water. Add in the spaghetti. Season with salt and cook until the spaghetti is al dente. With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated. Add in the chili crab sauce and crab meat. Stir to combine well. Turn off the heat and grate in the 3 cheese. Lastly, add in the coriander and lime zest. Give it a final stir. Garnish with more coriander. Serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Ever since I saw more and more chefs and pizzaiolo pushing out pizza fritter (or fried pizza), I become more confident as I had said in my previous post. I drew my inspiration from mainly Roberto Caporuscio of Kesté Pizza & Vino and Franco Pepe of Pepe in Gani . Yes, I added them to my pizza bucket list (and yes again, I do have a pizza bucket list and I think it is about time I give that list an update). Pizza Fritta originated in Naples, Italy. The exact name is actually Montanara Starita, which is fried pizza dough topped with tomato sauce, fresh mozzarella and basil. It is kinda like a Pizza Margherita. Like Roberto Caporuscio, I like to broil the pizza in the oven to melt the cheese. As Sean Sherman, author of James Beard award-winning cookbook: The Sioux Chef’s Indigenous Kitchen, had said, fried bread/dough contributes to diabetes and obesity, I wouldn’t recommend eating this on a daily basis. Everything in moderation. But for now, let’s enjoy this pizza fritter. Ingredients: Inspired by Roberto Caporuscio and Franco Pepe (Make 4 pizzas) My Multi-Purpose Pizza Dough , 4 Dough Balls / 150g Each Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Tomato Sauce Homemade . 4 Heaped TBSP Fresh Mozzarella Freshly Shredded, A Few Pinches Fresh Basil Coarsely Chopped, A Handful Equipment: Dutch Oven / Deep Fryer Oven Directions: Please visit my “ How To Make Tomato Sauce " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Preheat the oven to the highest temperature setting or set it to broil. If you have baking steel , use it. If not, you can use an inverted baking tray. Prepare a dutch oven or a deep fryer with at least 4 inches of oil. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.* After shaping the pizza dough (as shown in the recipe video), gently and carefully, drop the pizza dough into the oil away from you. Deep fry until the bottom is golden brown. Carefully flip the pizza dough. Deep fry until golden brown on the other side as well. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil. Spoon and spread the tomato sauce over the pizza dough. Top the pizza off with a few pinches of fresh mozzarella. Wack into the oven and broil until the cheese has melted. *Keep an eye on it, as the pizza will get burned very fast.* Carefully remove from the oven and transfer onto a serving plate. Garnish with some basil. Slice and serve immediately. Repeat the steps for the remaining pizza. Cwispy, chewy and mama mia... Recipe Video:

Jump To Recipe Jump To Video Back when Pizza Hut was gourmet; I am talking about their pan pizzas. I wonder why would any business stop producing the product that made them famous in the 1st place. I mean, their pan pizzas are to die for. Now, Pizza Hut just throws everything at the wall and sees which one sticks. I am using my multi-purpose pizza dough for this recipe. The trick is to stretch out the dough on a 10" cast iron skillet 2 times. The 1st is the initial stretch which is to warm up the dough, allowing the gluten to sorta stretch and relax. The 2nd and final stretch is to fully pull out the dough to the size of the skillet. Another trick to take note of is to cover the entire dough with sauce. Yes, those cwispy burnt bits at the edges matter the most when it comes to pan pizzas. You can go heavy on the cheese, but I tend to minimize it. You can also add pepperoni, I decided to go with my homemade turkey bacon jam. The possibilities are kinda endless, this is pan pizza after all. Ingredients: (Make 2 pizzas) My Multi-Purpose Pizza Dough , 2 Dough Balls / 250g Each Grapeseed / Sunflower / Peanut / Canola Oil, For Greasing Tomato Sauce Homemade , 1 Recipe Low Moisture Mozzarella Parmigiano Reggiano Turkey Bacon Jam Homemade , A Few Pinches (Optional) Or Pepperoni (Optional) Fresh Basil Coarsely Chopped, A Handful Equipment: Cast Iron Skillet 10" Oven Directions: Please visit my “ How To Make Tomato Sauce " page for the recipe. Please visit my “ How To Make Turkey Bacon Jam " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Lightly grease the skillet with some oil. Place pizza dough onto the center of the skillet and stretch it out slightly. Cover and set aside for 1 hr. Preheat the oven to the highest temperature setting or set it to broil. After 1 hr, stretch out the dough again, to the sides of the skillet this time. Cover and set aside for another hr. Spoon and spread the tomato sauce over the pizza dough covering it entirely. Top the pizza off with some freshly grated mozzarella and parmigiano. Dollops some turkey bacon jam or add some pepperoni, if using, over the top. Wack into the oven and broil until the dough is baked (top and bottom) and the cheese has melted. *If the top cooks faster than the bottom, shift the rack to the bottom of the oven.* Carefully remove from the oven and garnish with some basil. Slice and serve immediately. Repeat the steps for the remaining pizza. Nostalgic... A bite of yummiliciousness... Recipe Video:

Jump To Recipe Jump To Video There used to be an eatery in Singapore that pushed out awesome egg tarts with baguettes as crusts. Yes, the crusts are made of baguettes. As unique as it sounds, they stopped making the product that made them famous, somehow or rather. Anyway, to end my miserable cravings, I decided to take matters into my hands. I tried several attempts but ended with kitchen disasters. Call it luck or fate, Khachapuri just came to my mind; it was more like a lightbulb moment. To my surprise, it works like a charm. Not only does it satisfy my cravings, but I sorta make it better? Sorry, not sorry, for blowing my horn. Making the custard does take some effort, but it is well worth it in the end. Because life is too short to be eating mediocre Pastéis de Nata. Ingredients: (Make four) Custard: Unbleached All Purpose Flour, 40g Whole Milk, 50g + 250g Granulated Sugar, 240g Water, 165g Star Anise, 1 Cinnamon Stick, 1 Green Cardamom, 3 Egg Yolks, 6 Pure Vanilla Paste, 1 TSP Dough: Unbleached Bread Flour, 500g Sea Salt, 10g Demerara Sugar, 10g Active Instant Dry Yeast, 6g Whole Milk, 320g High Quality Olive Oil, 20g + More For Greasing Beaten Egg For Egg Washing, 1 Equipment: Oven Heavy Pot Thermometer Sauce Pot Directions: Prepare the Custard In a bowl, whisk flour with 50g of milk, adding the milk in thirds, until smooth and lump-free. In a pot, heat sugar, water, star anise, cinnamon, and cardamom over medium-high heat until it reaches 100°C (212°F). Do not stir. Meanwhile, heat 250g milk in another pot until just bubbling. Gradually whisk it into the flour mixture. Once the sugar syrup hits 100°C, remove and discard the spices. Slowly stream the syrup into the flour-milk mix while whisking. Continue whisking for 10–15 minutes to cool slightly. Whisk in egg yolks, 2 at a time, then the vanilla paste. Strain the custard into a bowl, cover, and chill overnight. Prepare the Dough In a large bowl, mix flour, salt, sugar, and yeast (keep yeast and salt apart at first). Add milk and oil. Mix and knead in the bowl for 8–10 mins until smooth and elastic. Dough should pass the windowpane test and not be sticky or dry. Adjust with milk or flour if needed. Lightly oil the bowl, cover, and chill overnight. The next day, let the dough rest at room temp for 3–4 hours until doubled. Divide into 4 balls, shape tightly, cover, and rest another 30 mins. Assemble and Bake Preheat oven to its highest setting with an inverted tray or baking steel inside. Roll one dough ball into an oblong shape (¼ inch thick). Tuck and roll sides to form a boat shape. Transfer to parchment, prick all over with a fork (including edges), and brush sides with egg wash. Carefully place on hot tray or steel and par-bake for 5 mins. Remove, pour in custard, and bake another 8 mins. Torch the custard top until blistered and golden. Repeat with remaining dough. Let cool slightly before serving. Will you give this a try? Cravings satisfied... Recipe Video:

Jump To Recipe Jump To Video In all seriousness, I do not know that deep fried Oreo was a thing. Until @bdylanhollis clip popped up on my TikTok feed. If you have known me long enuff, you will know that I am a huge fan of cookies: chocolate chip, Oreo, Biscoff, Tim Tam, etc. I immediately went down the rabbit hole and researched. Cwispy exterior, fudgy interior... You can read all about it here . I have to thank Charlie Boghosian for his stroke of genius. I mean, cwispy exterior and a fudgy almost brownie-like interior. I was completely mind blown at how insanely yummilicious this is. I was floored. I was flabbergasted. Actually, I was lost for words. Biscoff melting in your mouth sensation... And no, I didn't just stop at Oreo, I went ahead and try with Biscoff sandwich cookies and Tim Tam (another 2 of my favorite store-bought cookies). The sad thing about deep frying Tim Tam is that the melted chocolate will stain the oil. You have been warned. I wonder how they deep fried Snickers? Hmm... Ingredients: Inspired by @bdylanhollis Pancake Batter adapted from Rose Levy Beranbaum (Serve 8) Unsalted Butter, 57g Cake Flour, 227g Baking Powder, 20g Salt, 1/2 TSP Egg Yolks, 4 Buttermilk, 484g Egg Whites, 4 Rapeseed / Sunflower / Peanut / Canola / Vegetable Oil, For Frying Oreos / Biscoff Sandwich Cookies / Tim Tam (Not Recommended), For Frying Equipment: Sauce Pot Hand / Stand Mixer Dutch Oven / Deep Fryer Directions: Melt the butter in a pot over medium heat. Once fully melted, remove from heat and set aside to cool down. In a large mixing bowl, mix cake flour, baking powder, and salt until well combined. In another small bowl, lightly whisk together egg yolks and buttermilk. In another small bowl, using a hand mixer, whisk egg whites with a pinch of salt until stiff peaks form. Add the cooled melted butter into the yolk mixture. Mix until well combined. Next, add that mixture to the flour mixture. Mix with a fork. *Do not over-mix. The mixture should be slightly lumpy.* Using a spatula, scoop 1/3 of the egg white mixture into the yolk-flour mixture. Fold in the egg whites. Repeat the process until all the egg white mixture is fully incorporated. Cover with cling film and chill in the fridge overnight. The next day, heat up 4 inches of oil in a dutch oven or a deep fryer over medium heat. *If you insert a wooden chopstick into the oil and bubbles start to form, the oil temperature is ready for deep frying.* Dredge your favorite cookies into the batter and into the oil. *If you want extra cwispiness, you can drizzle more batter over the cookies while frying.* Deep fry until golden brown on both sides. Remove from heat and transfer into a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil. Dust with icing sugar and serve immediately. I wished I fried more of Tim Tam despite the mess... Recipe Video:

Jump To Recipe Jump To Video This is one of the dishes that I served for a special lunch event at The Simpler Living . My theme is to cook something simple with the use of vegetables; simplicity is the ultimate sophistication. Here're some shots from the event: Fond memories... Chef Oliver Glowig turned a simple dish into something elegant. Yes, this recipe is inspired by him. Chef Oliver Glowig uses a combination of fresh mozzarella, parmigiano and scamorza. Scamorza is a special kinda dried smoked cheese only available in Italy. I can't find it anywhere in Singapore, so I kept it simple by using just mozzarella and parmigiano. This... Or this... You can present this dish in a baking dish that will sit beautifully in the center of a dinner table, or in individual serving plates. Both serve up brilliantly. You will get a tomatoey ooey gooey goodness with eggplants melting in your mouth sensation. I really hope you will give this a try. Ingredients: Inspired By Oliver Glowig (Serve 4) Eggplant, 2 Large Unbleached All Purpose Flour, 1/2 Cup Sea Salt, Pinch Black Pepper, Pinch Dried Mushroom Powder, Pinch Smoked Paprika, Pinch Eggs Lightly Beaten, 1 Panko, For Dredging Sunflower / Canola / Peanut / Vegetable Oil, For Frying Tomato Sauce Homemade Fresh Mozzarella Fresh Basil Coarsely Chiffonade, A Handful Fresh Parsley Coarsely Chopped, A Handful Parmigiano Reggiano Equipment: Oven Dutch Oven / Deep Fryer Round Cookie Cutter Baking Dish Directions: Please visit my “ How To Make Tomato Sauce " page for the recipe. Prep the Eggplant Peel eggplants and slice into ½-inch thick rounds. Use a cookie cutter to punch out discs. Lightly salt the eggplant rounds and place on a wire rack for 30 mins to draw out moisture. Julienne the skins, season with salt, and set aside. Dredge and Fry In 3 shallow bowls, set up: Flour, salt, pepper, mushroom powder, paprika Beaten eggs Panko breadcrumbs Heat 4 inches of oil in a dutch oven over medium heat. Dredge eggplant in flour, then egg, then panko. Fry until golden brown. Drain on a rack or paper towels. Fry the julienned skins until crisp. Drain and set aside. Stack and Broil Preheat oven to broil. On a baking dish or plate, layer fried eggplant with: Tomato sauce Mozzarella Basil and parsley Stack in 3 layers. On the top layer, grate over some parmigiano. Broil for 3–5 mins until the cheese melts. Finish and Serve Garnish with more herbs and the crispy eggplant skins. Serve immediately. That ooey gooey goodness... Recipe Video:

Jump To Recipe Jump To Video To be honest, I never like eggplant when I was a kid. Not until when I began my vegan journey; perhaps that was also how I set out my cooking and baking path. Back in the day, there wasn't any social media. Forget social media, there was hardly anyone who is into veganism. That forces me to cook for myself. Ironically, that's how I fell in love with eggplant. During my veganism journey, I met and discovered lots of lovely people and Gaz Oakley is one of those people whom I discovered online. And yes, this recipe is inspired by Gaz Oakley . Please check out his recipes. He is a genius! I stop being a vegan many years back and that's a story for another day. But once in awhile, I would go plant-based and adore dishes like this. I am using my homemade harissa which is vegan-friendly. You can use store-bought ones, just be sure to read the ingredient list (if you want this dish to be 100% vegan). Ingredients: Inspired by Gaz Oakley (Serve 4) Eggplant, 3 Large Sea Salt, Pinch Harissa Homemade , 3 TBSP Liquid Smoke, 1 TBSP High Quality Olive Oil, 2 TBSP Cherry Tomatoes, 200g Sprouts / Microgreens (I'm using Peanut Sprouts), A Large Handful Black Pepper, Pinch Fresh Basil Coarsely Chiffonade, A Handful Hummus Homemade , For Serving Equipment: Oven Griddle / Grill Directions: Please visit my “ How To Make Harissa " page for the recipe. Please visit my “ Hummus " page for the recipe. Slice the eggplants in halves Lightly season the eggplant with sea salt. Transfer onto a wire cooling rack and let them sit for about 30 mins. This will draw out the moisture from the eggplant, thus removing the raw bitterness. While the eggplant slices are sitting, mix harissa and liquid smoke until well combined. After 30 mins, slit the eggplants in a criss-cross pattern. Dredge the eggplant generously with the harissa mixture. Preheat oven to 180 degree celsius or 355 fahrenheit. In a griddle over medium heat, add olive oil. Once the oil is heated up, place in the eggplants. Grill until lightly charred. If you have any leftover harrisa mixture, dredge the cherry tomatoes and sprouts with the mixture. Transfer onto a baking tray. Season with salt and pepper. Add in the grilled eggplants. Wack into the oven and bake for 20 mins or until the eggplants are tender soft and the tomatoes start to blister. Remove from the oven and immediately sprinkle some basil over the top. Add some hummus onto serving plates and serve immediately with the eggplant, cherry tomatoes and sprouts concoction. Melt in your mouth sensation... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Question: Will you ever get tired of creating toast recipes? Me: Nope! I honestly find that open-faced toast is super underrated. You can dress the toast up however you want. Fancy, elegant, light, classy, artsy, fruity, cheesy, etc. It is almost infinite if you really think about the possibilities. I seem to be on a harissa roll these days and this idea just popped into my mind. Actually, I was thinking of creating a Shakshuka style of harissa poached eggs. But I already have a Sambal Telur Pecah recipe. Moreover, making harissa poached eggs look exactly like any Shakshuka . So I slapped some hummus onto some toast and fried an egg in the harissa. The result is super eggcellent. That hummus boasts the flavors to another level of yummiliciousness. All I can say is, that you have to give this recipe a try. Ingredients: (Serve 1, sadly) High Quality Olive Oil, 2 TBSP + 2 TBSP Baguette / Ciabatta / Batard, 2 Slices Hummus Homemade , 2 Heaping Spread Harissa Homemade , 3 TBSP Water / Chicken Stock, 1/4 Cup Egg, 1 Scallions Finely Chopped, A Small Handful Pink Himalayan Salt, Pinch Black Pepper, Pinch Equipment: Cast Iron Skillet / Pan Non-Stick Pan Directions: Please visit my " Hummus " page for the recipe. Please visit my " How To Make Harissa " page for the recipe. In a skillet over medium heat, add 2 TBSP of olive oil. Once the oil is heated up, add in the bread. Toast until the bottom is cwispy brown. Transfer onto a serving plate. Spread the hummus onto the toasted bread. Add harissa and stock into a bowl. Mix until well combined. In a non-stick pan over medium heat, add 2 TBSP of olive oil. Once the oil is heated up, add the harissa mixture. As soon as the mixture starts to sizzle, crack an egg into a cup and slide the egg onto the mixture. Cook until the egg whites are set. Carefully slide the harissa-egg mixture onto the toast. Sprinkle some scallions over the top. Season with some salt and pepper. Serve immediately. I'll just let the photo do the talking... Yolk p**n! Recipe Video:

Jump To Recipe Jump To Video Ever since I discovered this many years ago, I make this almost every week (I wonder what took me so long to share this recipe on my website). This is a quick and easy brunch recipe. I mean, it's egg and cheese, what's not to love? Moreover, my kids love having this. They told me that this is one of those dishes that they will never get tired of. Over the years of remaking this, I find that baking the cheese and egg in the oven produces more consistent and better results. Originally, everything was cooked in a skillet. You can experiment and see which method works better for you. Don't say I didn't warn you. If you decided to cook it on a skillet, make sure you are using a non-stick pan. In closing, I really hope you will give this recipe a try. Ingredients: (Serve 1, sadly) Parmigiano Reggiano, 1/4 Cup Gruyère, 2 TBSP Cayenne, Pinch Egg, 1 Sea Salt, Pinch Black Pepper, Pinch Dried Parsley, Pinch Equipment: Oven 6" Pastry Ring (Optional) 8" Pastry Ring (Optional) Directions: Preheat the oven to 200 degree celsius or 390 fahrenheit. Grate parmigiano and gruyère into a large bowl. Add a pinch of cayenne and mix until well combined. Transfer onto a baking tray lined with parchment paper. You can use a pastry for a perfect circle or you can just eyeball it. Wack into the oven and bake for 5 to 7 mins or until the cheese starts to turn cwispy brown. Remove from the oven. Crack an egg into a cup and slide it onto the cheese. *For extra precaution, I use an 8" pastry ring just to be sure that the egg does not slide too far off. It is totally optional.* Wack into the oven and bake for another 3 to 5 mins or until the egg is set. Remove from the oven and carefully transfer onto a serving plate. Sprinkle some parsley over the top. Lastly, season with salt and pepper. Serve immediately. Mama Mia... Yolk p**n... Recipe Video: