fried eggs

Breakfast Of Champions # 59 – Tamago Gohan

Rice. Chop Sticks>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan


>

While  Tamago Gohan is a quintessential Japanese breakfast, I eat it often and at any time of the day, whenever I want to have a meal that is simple and feels cleansing and light. (To ME it feels cleansing and light 🙂 ), probably because of its simplicity ?
I also frequently enjoy an even simpler dish – plain steamed rice with soy sauce/wasabi drizzled over it and topped with undressed, crisp iceberg chiffonade.
Tamago Gohan in its original form consists of rice, whole raw egg, toasted sesame seeds and a splash of soy sauce. I have been introduced to that version of Tamago Gohan many years ago in Japan, (way before I got married to Maria), after spending the night with a young local lady in a Ryokan just outside of Nakasaki. I must admit that I was very apprehensive at first about the raw egg, but the whole day/night was very adventuresome in so many ways, so why stop there.
Frankly, at that point I was not a big fan of that breakfast experience, but, like so many other experiences one has when young and adventurous, years later when I came across Tamago Gohan again, I remembered it as a more pleasant experience than it actually was at the time. I then started to prepare it at home, slightly adjusted to make it more enticing to me by using egg yolk only instead of the whole egg and adding a knob of soft butter and sliced scallion, which transforms it into a very appealing, tasty dish with great texture. Ever since that adjustment, it’s been an often enjoyed dish in my house, usually accompanied by a piping hot pot of mint tea 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
If you are grossed-out by the raw eggs, think of the raw yolks in sunny side up fried eggs or soft poached eggs.
If that does not help, maybe use chopped-up fried eggs or poached eggs instead of the raw eggs…….
>
P.P.S.
Please use only the freshest eggs possible !!! and handle them with the utmost care !!!!
>
Click here to see  ” How to Tell If an Egg is Fresh “ !!!!!!!
>
Click here to see  ChefsOpinion’s   ” Fresh Egg Machine 
>

Steamed Rice : 

Ingredients

  • 1 cup short-grain rice (I sometimes use basmati)
  • 1,5 cup water

Instructions

  1. Put rice in a bowl. Wash and discard water 3 times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
  2. Cook rice without lid at high heat until it boils. Stir and reduce heat. Simmer covered for 15 minutes.
  3. Let stand covered for 10 minutes, fluff with fork or chop sticks.

>
>
>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>


>
<
>
>

Advertisements

Nasi Goreng

 

Restaurant Version Nasi Goreng

Restaurant Version Nasi Goreng  >

>
>

Nasi Goreng  can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
>
Bon Appétit !   Life is Good !
>
<
P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
>
>
Click here for more  Fried Rice  on  ChefsOpinion
>
>
>

Nasi Goreng

Nasi Goreng

>

Nasi Goreng

Nasi Goreng

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Cheese Rösti (Swiss Hash Browns With Cheese)

>
>
Today’s  breakfast served actually as an early lunch (10.45 am), so I added a small salad to the eggs and Rösti, which turned the whole thing into a complete, delicious meal which sustained me well into the evening.
The tart apples in the salad as well as the ranch dressing were a great fit with the crisp Rösti. The gooey cheese inside the potatoes took the dish to new heights and the addition of eggs turned the whole thing into a wonderful lunch with nothing else to wish for 🙂
>
Bon Appétit !   Life is Good !
>
>
>
Click here for more  Rösti  on  ChefsOpinion
>
>
>

Käse Rösti (Swiss Hash Browns With Cheese)

Käse Rösti (Swiss Hash Browns With Cheese)

>

Cheese Rösti (Swiss Hash Browns With Cheese)

Cheese Rösti (Swiss Hash Browns With Cheese)

>
>

>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

>
>
This  pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
>
Bon Appétit !   Life is Good !
>
>
Click here for all about  Confit
>
Click here to find out where  Spaghetti  grow best !!!  (Record-Harvest) !!!!
>
Click here for more  Spaghetti  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Breakfast Of Champions # 50 – Salmon Rillette And Fried Eggs

>
>
This morning I finished-off the last of the salmon rillette I prepared last week. (The next rillette will be pork, can’t wait for it to munch on) 🙂
This dish is VERY rich, so you might want to restrict yourself to enjoying it about once a month, otherwise you might soon need to buy bigger clothes and increase the frequency of your cardiologist visits 😦
>
Bon Appetit !   Life is Good !
>
Click here for  Salmon Rillette
>
Click here for more  Breakfast of Champions
>
>

Breakfast Of Champions # 50 - Salmon Rilette And Fried Eggs

Breakfast Of Champions # 50 – Salmon Rillette And Fried Eggs

>

Breakfast Of Champions # 50 - Salmon Rilette And Fried Eggs

Breakfast Of Champions # 50 – Salmon Rillette And Fried Eggs

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

Huevos Rancheros

>
>
I’ve  been “feeling Mexican” this morning 🙂
Solution: Huevos Rancheros, my kind of breakfast, any time of the day 🙂
I have put my own little twist on the original by replacing the chili/tomato sauce with  Salsa Mexicana  and the  Queso Fresco  with freshly grated  Asiago Cheese.
While this is definitely not “Original”, it is the way I like it and the way I always had it while I was living in Mexico (usually replacing the queso fresco with grated parmesan, which was always available, – asiago not so much). But this is of course just a personal preference, so, by all means, go “original” if you prefer.
Serve with fresh guacamole and refried beans.
>
Link to Guacamole
>
Link to Salsa Mexicana
>
All about Refried Beans
>
>
Bon Appetit and have a great day !
>
>

Huevos Rancheros

Huevos Rancheros

>
>

Huevos Rancheros

Huevos Rancheros

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

>
>
Chicken eggs and fish eggs – what an incredible combo. Super tasty, beautiful to look at, quick and easy to prepare.
Have a wonderful day ! With this dish, you’ll have a great start 🙂
>
Bon Appetit !   Life is Good !
>
>

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

>

Eggs & Eggs

Eggs & Eggs

>
>
Preparation :
>
>

Naan

Naan

>

fry eggs in garlic oil, season with kosher salt

fry eggs in garlic oil, season with kosher salt

>

top naan with fried eggs, drizzle with sriracha

top naan with fried eggs, drizzle with sriracha

>

top with caviar of your choice (and wallet) :-)

top with caviar of your choice (and size of your wallet) 🙂

>

Sprinkle with fresh chives

Sprinkle with fresh chives

>

Eggs & Eggs

Eggs & Eggs

>

Eggs & Eggs

Eggs & Eggs

>

Eggs & Eggs

Eggs & Eggs

>
>
>
>
>
>
>
>

Hickory Smoked, Panko Crusted Bone-In Ham Steak

>
>
Here  we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple  ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with  simple ingredients  should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things,  in variation.
Well, there you have it : Another  ChefsOpinion 🙂
>
Bon Appetit !   Life is Good !

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>
>
Preparation :
>
>

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

>

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

>

almost......

almost……

>

saute onions in butter until lightly caramelized, add garlic confit paste

saute onions in butter until lightly caramelized, add garlic confit paste

>

add cabbage and peppers, saute until cabbage starts to wilt

add cabbage and peppers, saute until cabbage starts to wilt

>

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

>

plate cabbage on serving dish

plate cabbage on serving dish

>

top with ham steak

top with ham steak

>

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce and juices

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce, egg yolks and juices

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>

Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

>
>
>
>
>
>

Breakfast Of Champions # 12 “Bistec Empanizado” (Cuban Breaded Steak)

.
.
Breakfast  time is slowly but surely becoming the  best part of my off day’s.
It is always something  I can eat with gusto, usually while watching a good movie.
That’s the way all day’s should start   🙂
Then, on to some form of exercise, in my case an hour long walk with Bella
(sometimes two hours), then do the day’s home chores.

Life is Good !
.

.


.
Ingredients :

Top round,  cut into scallop and pounded evenly  1/4 inch thin
Bread crumbs,
Egg
whole, whisked
Flour,
Kosher salt,
Black pepper,  fresh ground
Sour orange juice,
Olive oil,  to saute
Butter,  to saute
Eggs, whole, to fry

Method :

Season the beef and let marinade over night.
Next morning, bread the beef by dipping in flour, then egg, then bread crumbs.
Saute in oil until golden on both sides. When almost done, discard oil,
add butter and eggs and cook until bistec and eggs are done to your liking.
To serve, top bistec with fried eggs and sprinkle with chili flakes and cilantro or chives

¡ disfrute  !
.
.