Rumor has it that a little shop in Boston called Mei Mei’s serves this delicious breakfast sandwich made of two poached/fried eggs on a scallion pancake with pesto sauce and cheese. It’s called the “Double Awesome.”
Making it called for learning how to make pesto and scallion pancakes, which wasn’t so bad.
Mei Mei’s Double Awesome
- Prepare a scallion pancake. Make 2 onsen tamago (or poached eggs). Make pesto.
- Fry one side of the scallion pancake. Flip.
- Sprinkle half with 1/4 cup shredded cheddar cheese to let melt.
- Lightly fry the eggs cracked directly into a pan.
- When pancake and eggs are both fried, place eggs over cheese. Spread pesto over other half. Fold pancake into sandwich. Cut into half.
Continue reading Mei Mei’s Double Awesome
You can make a frittata with a huge variety of ingredients. I happened to have fairly standard ingredients on hand from making a boatload of French omelettes last week, so I went with that. Recipe and tips from epicurious and bonappetit.
Other ingredients to consider: potatoes, sausages, ham, roasted red bell peppers, tomatoes, zucchini, crumbled bacon, and herbs like parsley, dill, basil.
- In an 10-inch cast-iron skillet, saute 1 onion diced in oil for a few minutes.
- Add 8 oz crimini mushrooms sliced. Saute, trying to evaporate all liquid.
- Whisk 10-12 eggs, 1/2 cup milk, 1/2 cup shredded cheese (fontina, gruyere, cheddar, pecorino romano), 1 tsp kosher salt, generous pepper.
- Spread handful (~1 oz) quickly blanched then wrung dry baby spinach.
- Pour in egg mixture. Use chopsticks to lift up filling a little. Cook without stirring 5 minutes, until edges start to set. Sprinkle top with 1/4 cup cheese.
- Bake at 350 F for 22-27 minutes, until golden brown and set. Don’t overbake.
I am becoming increasingly convinced that chicken eggs are a miracle food. They’re endlessly versatile! Especially considering the emerging nutrition research that suggests egg cholesterol isn’t so bad for you, I’m going to embark on a eggs-for-breakfast spree.
Imitating this video. I encourage you to go on a YouTube binge of Gordon Ramsay cooking scrambled eggs with various celebrities, like Kimmel or Corden.
- Crack 3 eggs and 1/2 tbsp knob butter into pot.
- On med heat, start folding eggs with silicone spatula. When eggs start curdling quickly, take off eat and continue folding, then return to heat afterwards.
- When almost done (but still runny), cool with dollop creme fraiche (or milk…?).
- Finish with finely chopped chives, salt, pepper.
- Serve on robust toast, with tomatoes, mushrooms, bacon, tea.
update 6/23: this one took a while.
- Whisk 2 eggs, 2 tbsp milk/water, salt, pepper.
- In a 6”-8” nonstick skillet on med heat, melt 1 tsp butter. Pour in egg mixture.
- Push curds towards center, tilting the pan to spread liquid eggs to the side. Repeat until almost no liquid egg left.
- Add 1/2 cup fillings (cheese, cooked vegetables, etc) onto one side.
- Fold other side onto fillings. Slide out onto plate. Serve immediately.
I’ve only eaten Eggs Benedict once or twice in restaurants, but in retrospect I realize I don’t even like Hollandaise sauce, and that was like 3/4 of the effort. lol. It’s sour and spicy clarified butter?!
Shoutouts to my roommate for reserving leftover egg yolks.
Poached eggs served on toasted English muffins with Canadian bacon/soft bacon/ham topped with Hollandaise sauce.
- Gently boil water seasoned with salt and splash of vinegar. Swirl into brisk vortex.
- Crack egg into ladle, then lower into water. Cook for 3-4 minutes, until egg white sets and envelops runny yolk
- Extract with slotted spoon. Pat dry.
- Clarify 1 stick butter (melt, skim off froth, simmer 15-20 minutes on low, ladle clarified butter off water on bottom; or boil then strain to make ghee)
- Whisk 3 egg yolks (plus 1/2 tsp white wine vinegar) until frothy.
- Over water bath, add butter very slowly while whisking. Don’t let curdle.
- Add 1/2 lemon of juice, 1/8 tsp cayenne, 1/4 tsp Kosher salt, pinch pepper.
See frittata post.
See shakshuka post.
Inspired from this video on Eggslut in LA.
- 2 eggs scrambled with (1 tsp) cold butter, fold in finely chopped chives and salt.
- American cheese melted on top (but I used Muenster)
- Sriracha mayo in 1:3 ratio
- Sweet caramelized onions
- Toast brioche bun
A classic Taiwanese breakfast dish! Recipe from food52.com. Made 4/2.
Dan Bing (Taiwanese Egg Crepe)
- For 3 crepes, Mix 1/2 cup bread flour, 2 tbsp cornstarch, 1 cup water. Rest for 10 minutes.
- On nonstick pan, heat some oil, add a third of batter and swirl around. Cook until top is set. Flip.
- For each crepe, beat 1 egg, 1/4 tsp sesame oil, 1 tbsp water, pinch salt, 1 chopped scallion. Spread over crepe.
- Cook crepe until egg mostly set. Flip, cook for 10-20 seconds.
- Roll, batter side out. Cut into sections. Serve hot.
- Dipping sauce: 1 tbsp soy sauce, 1/2 tsp rice vinegar, splash sesame oil, 1 clove garlic crushed.
The first time I made this I decided not to photograph it because I didn’t have fresh cilantro so it just looked like a yellow gob. Still tasted good.
- In oil/butter, Sweat 1/2 onion. Add 1/4” ginger minced, 1 tomato finely chopped, 1 green chili.
- Add 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1/4 tsp turmeric, 1/8 tsp salt. (but everyone has different spice combinations)
- Whisk 2 eggs. Scramble into masala on low heat until even.
- Garnish with coriander.
The trick is to find the right bread. The more eggy the better.
- Combine 1 egg, 1 tbsp milk, 1/8 tsp vanilla, 1/2 tbsp sugar, 1/8 tsp nutmeg, 1/4 tsp cinnamon.
- Dip 2 slices bread in egg mixture.
- Fry bread on skillet in ~ ½ tbsp/slice butter until golden brown. Dust with powdered sugar.
This week, I bought two dozen eggs at a time. Yes. This is a good brunch food, but I still ate a lunch afterwards.
Taken from the NYTimes.
- In skillet on med-low, cook down 1 onion and 1 red bell pepper, sliced thin.
- Add 3 cloves garlic, sliced thin, and 1 tsp cumin, 1 tsp paprika, pinch cayenne.
- Add 28-oz can tomatoes and juices, Break up tomatoes. Add 1/2 tsp salt, 1/4 tsp pepper. Simmer.
- Crack in 6 eggs. Season eggs, submerge in sauce
- Cover and cook on low for 5-8 minutes, until eggs have set.
- Optionally top with feta cheese, cilantro, add spinach, serve with pita.
Despite being Taiwanese, my family is probably more into Japanese food. Time to make some.
Oyakodon (chicken and egg on rice)
I like this dish so much that I used to order it at all sorts of Japanese restaurants, even forgoing other delicacies. Last year, my mom taught me her version, which is like a Taiwan/Japan hybrid with lots of egg. This time, I’m aiming for more traditional: steaming in the sukiyaki broth, following justonecookbook.com. (last updated 8/29/17)
- In a small pan, 1/4 cup dashi (1/8 tsp hondashi in boiling water), 1 tbsp mirin, (1 tsp sake), 1/2 tbsp soy sauce, 1/2 tsp sugar.
- Add 1/2 small onion thinly sliced in single layer.
- Add on top 1-1.5 chicken thighs cut into bites obliquely and seasoned with salt and pepper.
- Simmer covered on medium for 10 minutes.
- Drizzle in 1 egg. Stir around to distribute. Garnish with scallions/mitsuba. Simmer for 2-3 minutes, until egg is just set.
- Slide onto bowl of white rice.
Chawanmushi (savory egg custard)
My mom makes it with chicken broth instead of dashi. Huh?! Tracking this japancentre.com recipe, with input from here and here.
- 3 eggs, beat gently
- 1 cup dashi (1/2 tsp hondashi powder in 1 cup boiling water), 1 tsp soy sauce, 1 tsp mirin, 1 tsp sugar, pinch salt.
- can substitute with about 1 cup (equivalent of 1.5x volume of eggs) warm chicken broth.
- Mix into egg slowly. strain through fine sieve.
- Can add shiitake mushrooms, kamaboko fish cake, carrots, marinated strips chicken shrimp. arrange in bowl and pour egg around.
- steam 5 minutes medium bowl, then open pot to let out steam, then steam 3 more minutes, until clean toothpick.
- Can garnish with scallions/mitsuba at halfway point of steaming.
Following instructions on the miso packaging, haha
- miso paste, sugar, dashi (ratio?), water.
- serve with scallions, tofu, kombu.
I also stir fried lotus root.
For the grand finale:
Castella (Japanese Honey Cake)
I followed this recipe from justonecookbook.com/castella to the letter. Paraphrased here.
- 3 eggs, at room temp. Beat thoroughly.
- Add 1/2 cup sugar, with electric hand mixer beat at highest speed for 7+ minutes, until quadruples in volume.
- 2.5 tbsp honey, diluted with ~2 tbsp warm water, mix in for 30 sec at low speed.
- 3/4 cup bread flour, double sifted. add in thirds, mixing 15 sec at low speed in between, 1 min at end. Don’t overmix.
- Pour batter into parchment paper-lined 9×5 metal pan. Dredge with toothpick to break large air bubbles. Drop on counter to level.
- 325 F, 35 minutes, until clean toothpick.
- Wrap tightly in plastic, refrigerate overnight upside down.
- Cut off sides, serve in slices.
updated 3/25, fixing a typo.