I tried this macaroni, cheese and lobster in a small bistro in Manhattan and it was so good I decided to try and make one myself, just adding a little bit of twists in my regular mac and cheese recipe. And might I say, I was pretty proud of the results.

The eight ounces of lobster will make this dish tasty but personally, the fontina cheese, white cheddar and mascarpone, all brought soft and fresh online from Ideal Cheese Shop, gave the dish the amazing factor.

I used about half a kilo of elbow macaroni (cooked according to package instructions); four cups of grated fontina; a cup of mascarpone; about 4 tablespoons of unsalted butter; o1/4 cup of flour; 2 cups of milk; three tablespoon of lobster broth; 3 tbsp of brandy; 1 tsp tabasco; ¼ tsp nutmeg; lobster; chives and scallions.

After cooking and setting aside the pasta to cool down, heat oven.

Make the sauce by melting your butter in a saucepan. Once melted, add flour and whisk until lumps are gone. Add the milk and continue whisking until sauce has thickened.

Take the mixture out of the heat and add the fontina, mascarpone, broth, brandy and nutmeg and add salt and pepper to taste.

Mix in the pasta and add the lobster, chives and scallions. Save some for toppings.

In a baking dish, pour the entire thing in and top it with the rest of the fontina and cheddar and bake until it bubbles. Sprinkle the lobster, chives and scallions that you saved and let it cool a bit and serve while still warm.

A lot of families gather for Sunday brunches.

But for the host, it could be daunting task, having to prepare for a number of people, when you’ve just woken up. You know how Sundays are, when you just want to curl up and sleep till noon.

You can still come up with a simple but exquisite dish without having to spend a lot of time preparing it.

You could do eggs Florentine and instead of all the complex sauces, use spinach and some crumbled goat cheese instead. Eggs Florentine is one dish you could do but instead of the complicates sauces, you could use crumbled goat cheese and spinach. Whip up an easy eggs florentine using goat cheese instead of the usual sauce. This you could do in less than 30 minutes.

The ingredients are sourdough bread, three tablespoons of olive oil, salt and ground pepper, two thinly sliced scallions, a pound of spinach, four large eggs and three ounces of crumbled fresh goat cheese. By fresh, it means purchase it in trusted cheese shops.

Pre-heat your broiler and make sure the racks are placed about four inches from the heat. Place your bread on a baking sheet and brush both side with two tablespoons of oil before seasoning it woth salt and pepper. Cook it in the broiler until it is golden brown.

Heat oil in a skillet and add the scallions and spinach. Season with salt and pepper and cook until wilted. Toss in the rest of your spinach as much as you skillet can hold. Once the spinach are cooked, get rid of the the excess water and add the crumbled goat cheese in the mixture. Then transfer to bowl and keep it warm by covering.

Wipe the skillet clean and heat another two teaspoons of oil. Crack the eggs slowly and cook it until the whites have set and the yellows are half-cooked. Turn off heat and cover for at least three minutes just to keep the yolks cooking but not all the way through.

To serve, place spinach on top of the toast and finish it off with the egg and it\’s perfect with coffee or orange juice.