Wednesday, July 6, 2011

蔥油餅加蛋和avocado; Scallion Flatcakes with Egg & Avocado

Eggs with scallion flatcake are a traditional Taiwanese breakfast. This amalgamation is a fresh new version that introduces the luscious lipids of avocado to this morning staple --- a super-delicious and filling way to start the day!

The original recipe for scallion flatcakes is here! If you haven't got the time to make them, you can usually find them in the frozen section of your local Asian grocer. Alternatively, use small flour tortillas -- just add scallions to the egg---that's what we did as kids ;P

Scallion Flatcakes with Egg & Avocado

Prepared Scallion Flatcake or equivalent)
1 egg
Chopped scallions (optional, if using equivalent)
1 tsp. butter or oil
1/4 Avocado, sliced
Soy paste

1. Heat butter or oil in skillet on medium to medium-low heat.
2. Beat the egg in a bowl with the scallions, if using.
3. Pour the egg into the skillet all at once.
4. Put the flatcake or equivalent on top and press to evenly distribute egg. Don't worry if some of the egg oozes onto the top side.
5. When the egg and flatcake have become one, flip it over cook 'til crisp or the egg that oozed onto the top is solid. There should be no gooey egg bits.
6. Transfer to serving plate and top with avocado slices and soy paste.

Happy Breakfasting!