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 feel like this is the one of the only non-dessert non-Asian dishes I’ve done. Recipe based off this.
- In 2 tbsp olive oil, brown 6 chicken thighs. Reserve chicken.
- In drippings, saute 1 onion chopped, 2 celery stalks chopped, 4 carrots chopped until soft. Add 5 cloves garlic minced.
- Chop up chicken, then return to skillet.
- Add 1 cup dry white or red wine. Deglaze pan. Cook on medium until half has evaporated.
- Add 28-oz can chopped tomatoes, 1 tsp dried oregano, 1/4 cup chopped parsley, salt and pepper, pinch of red pepper flakes.
- Simmer covered for 1.5-2 hours. Reduce uncovered until thickened.
- Serve on pasta.