Ingredients

 5 pieces hard boiled chicken eggs, shell removed

 1 piece egg, beaten
 1 lb ground pork
 2 teaspoons garlic powder
 2 teaspoons salt
 1 teaspoon ground black pepper
 2 teaspoons sugar
 2 tablespoons sherry
 2 teaspoons Worcestershire sauce
 1 tablespoon all-purpose flour
 ¾ cup Panko bread crumbs
 3 to 4 cups cooking oil

Instructions
1. In a large bowl, combine ground pork, salt, pepper, sugar, garlic
powder, sherry, Worcestershire sauce, and flour. Mix well.
2. Scoop an ample amount of ground pork mixture and shape around
the hard boiled egg until the egg is fully covered.
3. Dip the egg with ground pork in the beaten egg mixture, and then
roll on the Panko bread crumbs until fully coated.
4. Heat a deep cooking pot and pour-in cooking oil.
5. When the oil becomes hot, deep fry the coated eggs until the color
turns golden brown. Note: Do not wait for the oil to smoke before
deep frying. This will easily burn the bread crumbs. Fry using
medium heat.
6. Transfer the cooked eggs in a plate lined with paper towels. Let
excess oil drip.
7. Serve. Share and enjoy!.
 Ingredients
 3 pieces eggs, individually scrambled and fried
 3 sausage patties, fried
 Pancake syrup
Waffle ingredients:
 1 cup all-purpose flour
 1 tablespoon granulated white sugar
 12 tablespoons warm milk
 3 tablespoons melted butter (unsalted)
 1 piece raw egg
 ½ teaspoon vanilla extract
 2 teaspoons baking powder
 ½ teaspoon salt

Instructions
1. Combine baking powder, all-purpose flour, salt, and sugar in a mixing
bowl. Mix using a wire whisk.
2. Beat the egg in another bowl while gradually pouring-in the milk,
butter, and vanilla extract.
3. Combine the egg mixture with the dry ingredients and mix well to
incorporate.
4. Preheat the waffle iron. When it becomes hot, scoop the mixture into
it
5. Continue cooking until the waffles becomes crisp and golden brown.
Set aside.
6. Arrange the cooked sausage patty and egg in between 2 waffles.
Place a slice of butter on top of the waffle and pour-in a little pancake
syrup.
7. Serve. Share and enjoy!
 Ingredients
 2 (5 oz.) cans tuna, drained
 1 medium zucchini, sliced
 1 medium red onion, sliced
 5 eggs, beaten
 ¼ teaspoon salt
 ¼ teaspoon ground black pepper
 2 tablespoons cooking oil

Instructions
1. Preheat the oven to broil (510F).
2. Combine salt, pepper, and beaten eggs in a bowl. Mix well and then set
aside.
3. Heat an oven-safe frying pan or skillet in a stove top. Pour-in the cooking
oil.
4. Once the oil becomes hot, saute the onion and zucchini for 2 to 3 minutes.
5. Add the tuna. Cook for 2 minutes.
6. Pour-in the beaten eggs. Gradually stir to distribute the ingredients. Cook
in low to medium heat for 4 to 6 minutes.
7. Turn off heat from the stove top and then place the pan inside the oven.
Broil for 5 to 7 minutes or until the top part of the omelet is done.
8. Serve for breakfast.
9. Share and enjoy!
 Ingredients
 2 cups white mushroom, sliced
 3 cups baby spinach, cleaned
 4 eggs
 4 tablespoons olive oil
 Salt and pepper to taste

Instructions
1. Heat 1 tablespoon of olive oil in a pan.
2. When the oil is hot, put-in the mushroom. Cook for 2 minutes.
3. Add the spinach. Sprinkle salt and pepper. Stir and then cook for 1 to 2
minutes. Remove from the pan. Set aside.
4. Crack the eggs and place in a bowl. Add salt and pepper. Beat the eggs until
the texture becomes soft.
5. Wipe the pan with clean paper towel. Heat it again and then pour-in half of the
remaining olive oil.
6. When the oil starts to get hot, pour half of the beaten egg mixture in the pan.
Spread the egg so that it will be cooked evenly.
7. When the eggs are cooked halfway, scoop half of the cooked spinach and
mushroom and then arrange on one end of the egg.
8. Fold the other end of the egg using a spatula to cover the spinach and
mushroom.
9. Gently slide the omelet to a serving plate.
10. Serve. Share and enjoy!
 Ingredients
 2 dozen boiled quail eggs, shells removed
 1 (15 oz.) can cream style sweet corn
 2 cups chicken broth
 1 cup water
 ¾ cups chopped green onions
 1 raw chicken egg
 2 tablespoons cornstarch diluted in water
 Salt and pepper to taste

Instructions
1. Combine chicken broth and water in a cooking pot. Bring to a boil.
2. Pour-in the cream style sweet corn. Stir and allow to re-boil. Cover
and simmer for 15 minutes. Add water as necessary.
3. Add the green onions, salt, and pepper. Cook for 2 minutes.
4. Pour-in the water with cornstarch. Stir and continue to cook for a
minute.
5. Drop-in the chicken egg. Quickly stir until until the egg is
distributed.
6. Add the boiled quail eggs. Cover and turn the heat off. Let it stay
covered for 5 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!