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  • ChillaxBBQ Stay@Home Recipes #14

ChillaxBBQ Stay@Home Recipes #14

Posted on Apr 4th, 2020
by Brian Kennett
Categories:
  • ChillaxBBQ
ChillaxBBQ Stay@Home Recipes #14

ChillaxBBQ Stay@Home Recipes #14

Onsen Egg ‘w’ Toasted Salami Flower

Yes, we are rocking with #BillWallaceFriendly recipes now. Truly on a roll. Another follows that was a fridge-raid this day, for Strawberry Blonde’s breakfast. In a creative lightbulb moment, I came up with the design to change a pretty ordinary Onsen Egg brekkie into something rather cool looking for this ChillaxBBQ Stay@Home Recipes #14. That inspiration moment and staring into the fridge created Onsen Egg ‘w’ Toasted Salami Flower.

ChillaxBBQ Stay@Home Recipes - Brekkie #14
That looks pretty right? Sort of a flower? Come on it’s made from food, it’s not a bad effort for Strawberry Blonde’s breakfast today. A shit photo though, and I was too late to take another brighter one, sorry, as she had eaten it all by then.

This is actually very simple to make and is just using leftovers in the fridge. As we fast approach freedom and sky-staring on 9th April I am trying a good clear-out so we can restock with fresh. I am desperate to go and see some other people and get some Social Distancing practice in. I am English, and I can’t believe I am going to say this, but I want to be in a queue with other people. Anyways enough of that nonsense, here comes the rather simple recipe to make, rather lovely brekkie for daughter, or Wifey I suppose…

Boil a kettle and pour the boiling water into a bowl and pop two eggs in there. Put a plate on top and leave the eggs for 1o minutes or so to cook to Onsen consistency. If they are still a little runny for your liking you can zap them in the microwave for 10 seconds or so to firm the whites up a little. Up to you.

Whilst the eggs are sitting there doing their thing, take two slices of white bread and toast them up. Once nicely browned and crispy, butter them on one side. You’ll need some cutting rings now or a steady hand with a knife and/or scissors. Take a big cutting ring and make the slices of toast rounded by cutting off the corners. Then take a mid-sized cutting ring and cut out a hole in the middle of both slices. See the size in the picture above. The little bread circles are for dipping in the gooey Onsen egg. Stack the two slices of bread, plus holes in the middle, on top of each other. This is your Onsen egg ‘bowl’ for serving.

Nearly there for ChillaxBBQ Stay@Home Recipes #14, and Onsen Egg ‘w’ Toasted Salami Flower. Take some sliced salami and cut it down the middle to make semi-circle pieces. Arrange the semi-circle pieces on top of the bread slices to make it look like petals, as you can see in the picture. Basically the flat bit of the semi-circle of salami aligns to the hole edge in the middle of the toast.

Crack the eggs into another bowl. Mix in some soy sauce and give a good pinch of sea salt and cracked black pepper. Carefully pour the Onsen egg mixture into the toasted bread hole, saving one egg yolk back to plop on top to make the flower centre, again like the photo. That’s it. Serve as above. Onsen Egg ‘w’ Toasted Salami Flower is great as you have dippy bread bits, a lovely gooey egg, with salty-savoury salami and even your bowl is edible.

Come on, you have to admit that is pretty easy and it looks like a shit tonne of effort was put into it. Well, how about you pretend there was a load of effort when you serve it to get thanks and Kudos. I won’t tell anyone. It’s a cracker. So very tasty. So very easy. So very pretty when plated. I like my Onsen Egg ‘w’ Toasted Salami Flower very much. Over to you folks to have a crack and make your own version. Chorizo would be just as good by the way for the petals and would be a great flower colour too. So there is ChillaxBBQ Stay@Home Recipes #14. More to come folks for during our newly announced more formal lockdown for all. I can’t believe it that we finish our mandatory Stay@Home quarantine on the very day the new lockdowns kick in. Hey Ho. I’ll keep doing these recipes hopefully, and also hope that you do and continue to – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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