Making it, on time, for myself, everyday, is the hardest f#!$ing thing for me to do. So, it better taste amazing and not be a too much of a chore. I dedicate this recipe entry to you, fellow non-breakfast person. We will get through this.
What do you want?: hot, fatty, goodness.
When do you want it?: when I finally make it to the chair at the kitchen bar.
Do you want to make it?: no.
Who do you hope will perform this miracle today?: the cat.
The answers to those last questions might not apply. Do you accept your circumstances?: …..yes.
Eggs a lá Sage
This recipe is my artistic representation of the sesame fried eggs that my beloved friend, Sage, likes to make and devour.
2 eggs (make sure they’re worthy)
1/2 cup cooked quinoa
1 small head bok choy
1/4 carrot cut into 1/2″ chunks
2 cloves garlic
1-2 Tbsp. Toasted sesame seeds
1 tsp. peppery spice blend (I used a datil pepper spice blend from my homeland St. Augustine, Fl.
Whassup augie doggy?!)
Generous drizzle of olive oil
2 Tbsp. sweet, saucey secret ingredient (a bourbon maple Asian pear butter made by new mama, Amanda, did it right. You may use apple sauce, thinned sweet potato puree, squash soup, ketchup, tomato paste. Has to be goopy. Wake up your mind.)
2 thick pinches of salt
1 Tbsp. Saturated fat (coconut oil, butter, what have you…fat of any kind)
Put your cast iron on high heat. Generously drizzle (~2tsp-1Tbsp.) olive oil into the pan. Quickly mince the garlic as the pan’s heating up. Toss the garlic into the pan, coat…with a spoon. Quickly chop the carrot and bok choy. You’ve got to move it because you don’t want your garlic to brown but you also want to get to the part where you’re eating. Toss the veggies in with the garlic and stir to coat. Sprinkle (in whatever way turns you into a baddass) 1 big pinch of salt over it all and stir to coat again. Turn the flame down to med.-high, once pan’s been brought up to heat. Saute and stir occasionally until the carrots become just a little tender. Toss in the quinoa, spice blend, and secret ingredient, and stir. Continue to cook and stir until signs of overall hotness occur…you know what I’m talking about. Scrape contents into a bowl. Scrape well. Return pan back to heat. Add saturated fat and let it melt. Release two eggs into the pan, sprinkle on a tsp. of salt, and then, layer the sesame seeds over the top of the eggs to evenly coat them. Once the eggs have fried hard, gently flip them so that the coated layer faces the pan. Yes, I really did just describe to you what I mean by flipping an egg. It’s likely you won’t read the details of this recipe until early tomorrow morning and might be consumed in the other pertinent details. Plus, someone always asks if there could be more details in my recipes. You might be that person! Who’s looking out for you? Me. Fry it hard, until the layer of sesame is toasty and looks crunchy. Place on top of those veggies. Pour yourself your morning drink. Thank yourself for doing you. Good job.