I have always been a fan of eggs. Even when it had a bad rep (in the 90s and early 2000s) I always had an egg (sometimes even 2) for breakfast. In fact, one my fondest memories is of me and my brother J, vying to be first to use the frying pan for breakfast. We would have 2 eggs each, cooked sunny side up. But while I liked mine with a soft white and a less runny yolk, my brother liked crispy-edged whites with runny yolks. In either case, we placed our respective eggs on top of a (huge, as it seemed then) mound of rice after which we heaped tomato ketchup on top and mixed everything into a red, messy, gooey breakfast!
To this day, I still eat an egg with my breakfast. It is mostly the same soft-edged white with a cooked yolk, with a sprinkling of fresh ground pink salt and black pepper. Once in a while though, I vary the manner of cooking of the egg. This is one of my favorite variations… hubby is a fan as well.
1 medium onion, minced
2 cloves garlic, minced
100 grams lean ground pork
1 pinch each sea salt, ground black pepper and Italian spice
2 tablespoons milk
1 pinch each of sea salt, ground pepper and Italian spice
1 medium tomato, cleaned and sliced
a handful of kangkong leaves, cleaned and torn into bits
2 tablespoons grated parmesan
2 slices sandwich cheese (the melty kind)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella
The very thing I do (after preparing all the ingredients) is to preheat the oven, and preheat a 6 or 7-inch cast iron pan. The one I have is not a frying pan per se, but what is referred to as an eared pan. Instead of a long handle on one side, the pan has 2 “ears” or handles, much like a casserole. I use an eared cast iron pan because it is one that fits in my tiny electric oven.
Anyway, as both the oven and pan is heating up, I prepare everything…. mix the spices and the ground pork, then beat the eggs and the spices together…
As soon as the cast iron pan is hot, I sauté the onions and garlic, followed by the ground pork. When the meat has given up most of its liquid, pour in the beaten eggs. Stir lightly so that the egg goes underneath. Scatter the sliced tomatoes and torn leaves, press down slightly.
Sprinkle with the grated parmesan. Top with the sandwich cheese. Sprinkle the shredded mozzarella and cheddar cheese on top.
Place the pan in the preheated 375*F oven and bake about 18 minutes, until the egg is fully cooked and the top is lightly browned.
Serve and enjoy hot!