Breakfast
This was an impromptu idea that I had when I saw this delicious loaf of quinoa sourdough. This is for those mornings that you want a little bit of an extra kick in the AM, and regular eggs won’t make the cut. And may I state the obvious – it looks so darn fancy!
I made an impromptu spicy paste using minced garlic, red chilies, oil, salt and pepper, pounded together – nothing too complicated. You can use something out of a jar as well and other options include a tapenade, mustard, salsa, sandwich spread and so on.
The highlight of this dish is when you gently cut through the yolk and it oozes out…
Quinoa Sourdough from: Le Artisan Boulangerie
The Recipe
1
Ingredients
1 slice of thick sourdough bread
2 tbsp garlic + chili relish
1 egg
1 tsp olive oil
salt
pepper
2 tbsp garlic + chili relish
1 egg
1 tsp olive oil
salt
pepper
Instructions
Create a hole in the center of the bread using a cookie cutter.
Place a non-stick pan on low heat and brush with olive oil.
Toast the bread on one side for a few minutes.
Flip the toast over and spread the relish on the top side.
Crack the egg into the hole in the center.
Cover the pan and let the egg cook for around 5 minutes, or until the whites have solidified and yolk is just about done.
Remove from heat and place on serving plate.
Sprinkle salt and pepper and serve.
Place a non-stick pan on low heat and brush with olive oil.
Toast the bread on one side for a few minutes.
Flip the toast over and spread the relish on the top side.
Crack the egg into the hole in the center.
Cover the pan and let the egg cook for around 5 minutes, or until the whites have solidified and yolk is just about done.
Remove from heat and place on serving plate.
Sprinkle salt and pepper and serve.
