Air Fryer Breakfast Egg Tarts with Bacon

• For the pastries:
  • 1 sheet Puff Pastry, thawed
  • 7 eggs
• Toppings:
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • ¼ cup any kind of cheese, shredded
  • ¼ cup bacon, cooked and chopped
  • 2 green onions, thinly sliced (optional)
  • ½ tablespoon fresh parsley, chopped (optional)
  • ½ tablespoon dill, chopped (optional)

1. Cut the thawed puff pastry sheet in half while it is still folded. Each half should be opened and divided into three pieces, making six rectangles by cutting along the crease.
2. Whisk one egg and a teaspoon of water in a small bowl. Each pastry rectangle should have its top brushed with egg wash.
3. Depending on the size of your air fryer, put as many pastry rectangles in it as you can. Avoid crowding.
4. Bake for 12 minutes at 380°F, or until golden brown. Once all of the pastries are done, remove and repeat the process. Give it a few minutes to cool.
5. Another rectangle should be cut into the dough with a sharp knife. The goal is to cut the outline of a rectangle through the top layers of the pastry while leaving the bottom intact, essentially making a well for the egg to sit in. To make a well, press the center of the pastry—the area inside the rectangle you just cut—down into the pastry with your fingertips.
6. Return to the air fryer with the pastry. Crack a single egg into each well.
7. Add bacon and shredded cheese on top.
8. Continue cooking at 380°F for 5 minutes, or until the yolk is cooked to your preference and the white is well done.
9. Season with salt and pepper, then garnish with chopped green onion and fresh herbs if preferred.

Florentine Eggs Domes with Ham & Hollandaise

• Egg Domes:
  • 8 large slices ham
  • 4 large eggs
  • 3 cloves garlic, minced
  • 12 oz spinach, uncooked
  • 2 English muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
• Hollandaise Sauce:
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (about one stick) unsalted butter, melted
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon fresh chives, chopped (for garnish)

1. Preheat the broiler.
2. On a baking pan, arrange the muffins and ham. If the baking tray is too small to accommodate everything at once, line the pan with a wire and stack the remaining English muffins and ham on top.
3. The English muffins should be toasted, and the ham should begin to crisp after two minutes in the broiler.
4. Take the ham and English muffins out of the oven. Cut the ham lengthwise into strips that are ⅛ inch broad.
5. Wrap plastic wrap over a small bowl that is about 3 inches in diameter. Lay a piece of ham across the center, with the edge of the strip just over the bowl's lip.
6. Continue to layer ham slices across the surface of the bowl, overlapping them in a spiral fashion. Continue using the leftover ham strips and three more little bowls.
7. Melt two tablespoons of butter in a big pan over high heat. Add in the garlic and cook it for about a minute, till it’s fragrant. Mix in the spinach and cook it for about three to five minutes, till it has wilted to half of its original volume.
8. Season with salt and pepper, then stir for another minute. Take the pan off the heat.
9. For the hollandaise sauce, put the egg yolks, lemon juice, cayenne pepper, and Dijon mustard in a blender. Pulse for five minutes on high till it’s creamy and silky. Add the melted butter slowly after decreasing the speed of the blender to low.
10. Add another 30 seconds of blending. Keep warm by covering.
11. Pour enough water in a deep pan to cover four small dishes that can be heated. Use a pair of tongs to submerge the bowls in the water after bringing it to a boil over high heat. Break an egg into every bowl with care. Cook the yolks for two to three minutes, or until they are as hard as you like. Drain the bowls by taking them out of the water with tongs.
12. Top each tiny bowl with spiralized ham pieces, then add spinach and a poached egg. Place a buttered English muffin half on top of the ham slices after folding them over the spinach. Cover the bowl with a plate and flip it over. Remove the bowl and the plastic wrap.
13. Serve accompanied by chives and hollandaise sauce. Savor it warm!

Egg Drop Soup

• 4 cups chicken stock
• 3 eggs, lightly beaten
• 1 scallion, finely chopped
• ½ teaspoon sesame oil
• ¾ teaspoon salt
• ⅛ teaspoon sugar
• ⅛ teaspoon white pepper
• ½ teaspoon turmeric (optional)
• 3 tablespoons cornstarch, mixed with ⅓ cup water
• ¼ teaspoon MSG (optional, you can lessen or increase the amount accordingly)

1. Fill a large soup pot with the chicken stock and bring it to a simmer. Add the sugar, salt, white pepper, sesame oil, and MSG (if using). If using turmeric, add it now.
2. Adjust the seasoning based on your taste of the soup.
3. Add the water and cornstarch mixture. Stir constantly to avoid clumps of cooked starch. Adjust the amount of starch for a thicker or thinner soup.
4. Add the egg. Lightly beat the egg, then gradually pour it into the soup while stirring in a circular motion to create egg swirls.
5. Before serving, ladle the soup into bowls and garnish with scallions.