An adaptable to what you have one hand, one pan, one bowl slightly spicy breakfast with crispy garlic, bok choy, toast, and eggs.
The leaves have all fallen from the trees and so the view takes another color palette shift, from greens to golds to blue and brown so I paint a new backdrop to capture where the sea and sky meet and develop a craving for green food, spicy food, comfort food. This breakfast is all three.
A one pan no toaster required eggs and toast plus.
Pre-frying the garlic imparts a hint of heat to the oil and thus the toast.
The sesame and tamari (or soy sauce) are just the umami a cold November day and two pan fried eggs need.
Breakfast Bok Choy with crispy garlic and eggs
- 1 cast iron pan
- 1 Tbsp olive oil or oil of your choice
- 1 Clove fresh garlic sliced thin
- 1 Pinch hot chili flakes or to taste
- 1 Slice bread I like sourdough here but…
- 1 Head baby bok choy cut in half lengthwise
- 2 eggs
- soy sauce to taste
- sesame oil to taste
- pre heat cast iron over medium heat
- crack eggs and place in bowl
- add a generous swirl of olive oil (enough to completely coat the pan), garlic, and chili flakes. Fry until garlic just begins to change color
- remove garlic from pan and add to the cracked eggs awaiting cooking. Add the bok choy and slice of bread to the pan and cook until browned on one side. Flip both and then add the eggs and garlic.
- continue to cook over medium heat until egg whites are almost set, drizzle eggs and bok choy with sesame oil and soy sauce and additional chili flakes if desired ( a dab will do you here, I use 1/4 to 1/2 tsp at most of all three). Remove from heat and cover until eggs are cooked to your desired doneness
- eat immediately in the pan, or transfer to a plate- if you’re fancy.