Good Morning Garlichippy Pandesal!

Ever since I was a kid, I would always be excited to eat breakfast (not that I’m not ever excited to eat…just extra excited) when I would see a brown paper bag containing warm, soft pandesal on our dining table. Pandesal (Spanish pan de sal or “salt bread”) is not really salty at all (at least in the Philippines) and is a breakfast staple in many Filipino households. I love pandesal! This morning I started feeling like a kid again when I saw pandesal in our table. When I got back up to my room to have my quiet time, I began thinking about how I can make our pandesal extra special today because it was a bit stale. Also, I felt like cooking and inventing–and with a lot of pandesal and eggs (another breakfast staple and personal favorite) and CHEESE available from our cupboards, who wouldn’t wanna whip up something extra special?!

I forgot to mention: I also love garlic! Our entire family loves it. Thankfully the odor doesn’t stay on our breaths so we don’t worry about turning people off. :p So anyway, I thought about how I can marry  my favorite ingredients (eggs–scrambled–cheese, and garlic) with pandesal. And thus, Good Morning Garlichippy Pandesal was born!!! 🙂 😀

It’s easy to make and requires no fancy ingredients. 🙂

Good morning garlichippy pandesal

Good Morning Garlichippy Pandesal

Prep Time: 5-10 minutes

Cooking Time: 10-15 minutes

Serves: 4-5


5 medium eggs

6 1/2 tsp low-fat milk

5 pandesal, each cut in half

10 slices of Quickmelt cheese (mozzarella)

5 tbsp grated cheddar cheese (you can add more if you like!)

8 cloves of garlic, finely chopped  (I used a lot because, as I mentioned earlier, we really loooove garlic)

15 tbsp cooking oil (3 for the egg; 12 for the garlic) or butter

parsley flakes for garnish

salt and white pepper


  1. Beat the eggs in a bowl with a fork. Add in 2-3 pinches of salt, white pepper, cheddar cheese, and milk. All the recipes I found before stated that the amount of milk (in teaspoons) should be the same as the number of eggs you use. This time I want my eggs to be fluffy & creamy, so I added more milk. Whisk some more until the ingredients are thoroughly mixed.
  2. In a steel pan, put the 3 tbsp of oil (or butter) and heat enough before placing the eggs. Pour the egg batter to pan and after 10 seconds, do the Martha Stewart technique to achieve the creamy scrambled eggs texture: with your spatula, push the outer edges of the egg mixture to the center. Keep doing this until the eggs set and there are no more runny parts in the egg. This takes about 30 seconds. Add 2 more pinches of salt. Turn off the heat and transfer to a bowl. Set aside.
  3. Pour the remaining oil (or butter) over the pan and heat (or melt). When warm enough, place the garlic and fry until they are golden brown and really crispy. Just don’t burn them! Transfer to a bowl and set aside.
  4. Top each pandesal with about a spoonful of eggs (depends on how big or small your pandesal is. Make sure the top is filled, but not overflowing). Place the slice of Quickmelt cheese on top of the eggs.
  5. Toast the bread for 1 minute & 30 seconds, or until cheese melts (since it’s quickmelt, 1.5 minutes works mighty fine).
  6. After toasting, place a teaspoon of the garlic chips on top of the egg & cheese. Garnish with parsley flakes. Serve warm and with the biggest, ear-to-ear smile on your face!!


I hope your morning will be good when you take that first bite of your “gourmetized” pandesal! 🙂 You can also substitute the garlic chips for bacon, or use BOTH! I would love to try that sometime. Anyhow, if you do try this good morning bread, let me know how you find it! 🙂


Photo of pandesal grabbed from via Google Images

Nutty Oatmeal Recipe for an Oatsome Breakfast

Who wants oatmeal for breakfast?!

I love having oatmeal for breakfast, especially if it’s rolled oats. I like how it’s so common, relatively cheap (although rolled oats are a tad more expensive than instant oats), and versatile–you can cook it plainly, with just milk and sugar, or go overboard with the toppings by adding fruits (apples, bananas, cherries), nuts, cinnamon, chocolate, cocoa powder, and even gummy bears!

When I cook oatmeal at home, I usually just mix it with sweetened cocoa powder in the saucepan. Just before I enjoy my oatmeal, I sprinkle with a dash of cinnamon, stir in thin banana slices, and pour a few tablespoons of milk. Last Wednesday I found a very easy and cheap oatmeal recipe at Fully Booked Rockwell, a favorite store of mine. The recipe I found was written by Chef Susan Irby in her book, The Giant A$7 A Meal Cookbook. As I always do when I don’t have the exact ingredients mentioned by the chef or cook, I adapted the recipe. As usual, it turned out palatable! My tummy was pleased. 🙂

So here’s my modified Nutty Oatmeal recipe. Hope you guys like it! I also included the original recipe from Chef Susan Irby’s cookbook,  in case you want to try it out. But try mine first. Hahahaha 😀

To make this totally oatsome (pun intended…even if it’s corny, haha) and delicious dish to feed 3 people, you need:

  • 1 cup of rolled oats oatmeal
  • 2 tablespoons crushed or chopped almonds (the actual measurement is 1/2 cup, but since I only had a handful of almonds with me, I was only able to make 2 tablespoons. You can add more nuts for a nuttier, crunchier oatmeal! You may also substitute walnuts for almonds. See the original recipe below)
  • 3 1/4 cups water
  • 4 tablespoons unsweetened cocoa powder dissolved in 1/3 cup of hot water (if you don’t want a chocolatey oatmeal, use 1/4 cup of milk instead)
  • 1/4 cup brown sugar (I didn’t use up all of the sugar, and it still tasted delicious. You can leave out 4 teaspoons of sugar if you want to go easy on the sweetness)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 ripe lakatan banana, thinly sliced (optional)

Now to really make the totally oatsome and delicious nutty oatmeal, follow these 3 easy steps:

  1. Place the oatmeal in a medium skillet or frying pan over medium-high heat. Toast the oats, stirring constantly for 5-6 minutes or until the oatmeal is fragrant and begins to brown around the edges. Just make sure they don’t burn! Remove the oatmeal and transfer to a medium saucepan.
  2. In the same pan, melt the butter and add the crushed almonds. Toast the almonds over medium heat, stirring constantly until the almonds are a dark brown color and toasted. Switch the positions of the skillet and saucepan in the gas stove so that the oatmeal begins to heat. Add the water, cocoa powder, salt, and cinnamon to oatmeal in saucepan.
  3. Bring the oatmeal mixture to a boil over high heat, then reduce heat to low and simmer for 3-5 minutes until oatmeal is tender. Add the brown sugar and nuts, stir, then cover oatmeal & let it stand for 3 minutes or 10 seconds if you can’t wait to taste your totally oatsome and delicious nutty oatmeal.  Stir & serve.
  4. To upgrade your oatmeal’s oatsomeness, add the banana slices and stir. Eat, savor each bite, and enjoy!!! 🙂

NOTE: If you are serving for 5-6 people, just multiply the amount of the ingredients by two except for the water and sugar. If you’re using rolled oats, add another cup or 1/2 cup of water because rolled oats absorb the water faster than instant oats, and if your oatmeal lacks water, it will be too sticky and not as oatsome. Go easy on the sugar, and adjust it according to your taste. But don’t add too much, unless you plan on having diabetes.

Here is the original recipe from Chef Susan Irby’s book, The Giant $7 A Meal Cookbook

serves 5


  • 2 cups regular oatmeal
  • 2 tablespoons butter
  • 1 cup chopped walnuts
  • 3 cups water
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Place oatmeal in a large skillet over medium-high heat. Toast, stirring constantly, for 5-6 minutes or until oatmeal is fragrant and begins to brown around the edges. Remove to large saucepan.
  2. In the same skillet, melt butter and add chopped walnuts. Toast over medium heat, stirring constantly until nuts are toasted. set aside. Add water, milk, salt, cinnamon, and nutmeg to oatmeal in saucepan.
  3. Bring to a boil over high heat, then reduce heat to low and simmer 5-6 minutes until oatmeal is tender. Add brown sugar and nuts, stir, then cover oatmeal and let stand for 3 minutes. Stir and serve.

Have a happy breakfast! 🙂