What better way to celebrate Fall than with an autumnal brunch recipe?
My most common work-from-home lunch toast these days!
For this recipe, I served my soy eggs closer to the Japanese style, in some ramen – or Ajitsuke Tamago.
After years of seeing them on Instagram, quarantine cooking curiosity finally led me to try marinating soy eggs!
You know what combination goes together like two peas in a pod? Peas and prosciutto!
I have been obsessed with oyster mushrooms in the last few weeks as I’ve discovered how meaty and delicious they are – especially with eggs!
The fun part of this brunch burger is that the egg is fried in a bell pepper ring, but still runny. So all that gooey yolk is contained in the burger when you take a bite.
What I thought would be a quick add-on to instant ramen turned into one of the most delicious work-from-home lunches I’ve made in a while!
Tomatoes and basil were high on my quarantine grocery shopping list because there are so many recipes you can make with them. I also had ricotta on hand for a separate recipe, so one morning I decided it would make a delicious base for a toast.
How many new toasts can I create during this Coronavirus quarantine? The limit does not exist!
You know when you wake up Sunday morning craving something substantial yet low effort? That’s how this skillet came about.