Tag: breakfast
Carbonara Toast
Carbonara Toast
When you think of carbonara, you definetily don’t think of Korea or Japan. Carbonara toast happens to be really popular in these two countries. Instead of having these ingredients on noodles, it’s topped on bread and broiled. The honey butter adds a nice sweetness to the toast. The Japanese mayo comes in a tube, which is a really important factor in the preparation. Squirt the mayo around the perimeter of the toast creates a barrier, holding the cracked egg in the center. It also bakes into the bread, creating a richness to the toast. Broil the carbonara toast for 5 minutes. Turn the broiler off, but allow the toast to finish cooking in the oven for 2 more minutes. Garnish with chopped parsley and more cheese.
Ingredients
- 2 slices bread
- 1 tbsp butter
- 1 tbsp honey
- Japanese mayo
- 2 large eggs
- cracked black pepper
- 2 strips bacon crumbled
- 2 tbsp parmesan or mozzarella cheese
- 1 tbsp parsley chopped
Instructions
- Place the bread on a rack on a baking sheet. Mix together the butter and honey. Spread the honey butter on both sides of the bread. Squirt the Japanese mayo around the perimeter of the bread.
- Crack an egg into the center of the bread. Season with cracked black pepper.
- Top the eggs with crumbled bacon and cheese.
- Place the pan on the middle rack in a cold oven. Turn on the broiler. Broil for 5 minutes. Turn off the broiler, but allow the toast to cook for 2 more minutes in the oven. Garnish with chopped parsley.
Changua (Milk and Egg Soup)
Changua (Milk and Egg Soup)
I must say that the name of the soup doesn’t really sound appetizing. But give this a chance. This soup is quite magical and costs $1 to make. Changua is a typical Colombian breakfast, but can be eaten at anytime of the day. This is also considered to be the perfect hangover food. What it really tastes like is a light cream soup with poached eggs and toast in it.
Servings: 2
Ingredients
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 3 green onions chopped
- 2 tsp salt
- cracked black pepper
- 3 tbsp cilantro
- 2 pieces toast buttered
Instructions
- Bring milk and water to a boil.
- Add in the green onions, salt, and pepper. Simmer for 3 minutes.
- Reduce the heat to medium. Carefully add in the eggs without breaking the yolk. Simmer for another 3 minutes.
- Put buttered toast in a bowl.
- Ladle 2 eggs with the soup over the toast. Garnish with cilantro.
African Scotch Eggs
African Scotch Eggs
This is an African version of the Scottish Scotch egg, just without the egg wrapped in sausage and breadcrumbs. Instead, the hard boiled eggs are wrapped in a dough then deep fried. The outside is very similar to a flakey crescent roll. Serve these with your favorite hot sauce.
Ingredients
- 8 hard boiled eggs
- 1/2 tsp yeast
- 1/4 cup warm water
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/3 cup whole milk
- 2 cups flour
- 1/2 tsp gatlic powder
- 1/2 tsp paprika
- 1/2 tsp cracked black pepper
- 2 oz melted butter
- oil for frying
Instructions
- Add the yeast to the warm water. Mix and let sit for 5 minutes. Then stir in the sugar, salt and whole milk.
- Mix in the flour, garlic powder, paprika, and black pepper. Then mix in the melted butter until the dough forms.
- On a lightly floured surface, need the dough to a couple of minutes. Roll the dough out to 1/2” thick. Using something circular, like a cup or a ramekin, cut out circles out of the dough.
- Take on of the dough circles and roll it a little thinner. Place one of the hard boiled eggs in the center.
- Fold over and crimp the edges. Then roll it into an egg shape.
- Let the dough sit and rise for 30 minutes.
- Fill a small pot with 2” of cooking oil over medium high heat. The temp should read 350 degrees. Add in 4 off the eggs.
- Fry for 5 minutes in total, flipping the eggs half way through the cooking time.
- Drain on paper towel.
- Serve with your favorite hot sauce.
