Sunday, June 29, 2008
Our family has a tradition of eating eggs for brunch every Sunday. This is the only day of the week when we actually do this. The first thing I hear from my kids every Sunday morning is: "Are we having eggs today?" or "What kind of egg recipe are we having?" I keep it interesting by trying out a different recipe every week-- but some recipes are too delicious and warrant an encore. Today's egg recipe was an all around success and is sure to be requested again and again.
Eggs with Asian Tomato Salad
9 large eggs
1/2 tsp of sugar
5 small green onions, thinly sliced
salt and pepper, to taste
1 1/2 cups of cherry tomatoes, quartered
1 tsp of toasted sesame oil
1 tsp of brown rice vinegar
In a bowl mix in eggs, sugar, 1/2 of the green onions, salt and pepper to taste. Beat well.
In another bowl, mix the tomatoes, green onions, sesame oil, brown rice vinegar and salt and pepper to taste. Set aside.
Warm a large nonstick pan coated with a thin layer of canola oil under medium heat.
Pour the eggs in the pan and cook until egg mixture starts to set a little.
With a spatula, scrape one side and tilt pan to let the wet liquid ooze under so that the eggs cook evenly.
Repeat procedure until eggs are cooked to your liking.
Plate with the tomato salad.