Onsen Egg ‘w’ Toasted Salami Flower Recipe
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.
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.
