30 September 2015

Easy does it

Nested eggs in bok choy & mushrooms

For being the most important meal of the day, breakfast is often when people eat the laziest — if not the unhealthiest — food. When was the last time you had something green in the morning that did not come from a box of Froot Loops?

I am spending quality time with some out-of-town friends for most of this week, so things will be a bit spotty around here until then. I will still be in the kitchen — more so, even, wherever that kitchen may happen to be. For brunch yesterday, this quick and easy dish ofbuwad nukos-kissed coddled eggs nested in sautéed pechay and shiitake mushrooms proved incredibly satisfying with re-heated pandesal. Lazy? Sure. Healthy? Moderately with the fried dried squid, why not? Then we made for another friend’s house in the next town and feasted on lechon. Happy fiesta, Macrohon!

Nested Eggs in Pechay & Mushrooms

Wash pechay thoroughly and immerse in ice-cold water to firm up. Slice stalks separately from leaves. To clean shiitake mushrooms, simply brush off any dirt and remove stems (save for use in soups). Allot one egg and two dried squid to a person, but don’t be afraid to be generous. Serve with hot pandesal.

  • dried squid
  • eggs

  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 4 medium clusters pechay, cleaned and sliced
  • 4 shiitake mushrooms, cleaned and sliced
  • salt and pepper, to taste
  1. Fry squid until browned and crispy. Set aside.
  2. Sauté onion, garlic, pechay stalks, and mushroom for 3-5 minutes. Add pechay leaves and cook for another minute before breaking eggs over the vegetables. Cover pan, lower heat, and let eggs cook until to your desired doneness. Place fried squid on top and serve hot.

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