It’s summertime…full of gorgeous sunrises,
bike rides and ice cream with grands,
outdoor home projects (before photo),
and after photo…
so I haven’t been creating much in the kitchen lately. But when you have a garden that gives you beautiful fresh greens like this,
sometimes inspiration strikes when it’s least expected.
What greens are these? Well, the seed packet read Chinese Cabbage baby choi. You can use baby bok choy or any other Asian green. You can find a variety of them at your local Asian grocery store and baby bok choy at most conventional markets.
We are trying to find a new rhythm, now that we’re “unemployed”. Our first cooked meal of the day has come later in the morning so we have time for projects and gardening first thing. This Asian Greens Breakfast Bowl was paired with seared chicken sausage, kimchi, avocado mash and fresh fruit.
It’s nice to get a large portion of cooked fresh greens early in the day. These 8 cups of baby choi cook down quite a bit. When they first start to wilt, you want to create 4 “wells” to crack the eggs into.
Don’t forget to season the greens before you add the eggs then salt and pepper the eggs! Cover pan and cook on medium low, until the eggs are done just the way you like them, about 5 – 8 minutes.
So good. What a way to start the day!
Now carry on having a lovely summer!
Asian Green Breakfast Bowl (serves 2)
1 cup thinly sliced yellow onion
2 cups small dice baby choi stems
8 cups packed baby choi leaves
1 tablespoon toasted sesame oil
1/4 – 1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
salt and pepper
1 tablespoon coconut aminos
1/2 teaspoon Red Boat fish sauce
4 farm fresh eggs
Heat a cast iron skillet on a medium high heat, add the sesame oil. When oil is hot, add the red pepper flakes and saute for about 20 seconds. Add the sliced onion and garlic powder and saute, stirring occasionally for 4 minutes. Stir in stems and cook for 2 minutes more.
Make room for the greens by moving the cooked veggies over to one side of the pan. Add the baby choi a large handful at a time and begin folding the cooked vegetables into the raw greens. Once all of the greens are in the pan, season with 1/2 teaspoon sea salt, 1 tablespoon coconut aminos and the fish sauce.
When the greens begin to wilt, make 4 wells in the pan creating a space for the eggs. Crack an egg in each little well. Turn heat to medium. Salt and pepper the eggs and place a lid on the pot. Set your timer for 5 minutes. This is a good time to sear the sausage and make avocado mash.
When the timer goes off, check to see if the eggs are done. If you like them more done, either continue cooking covered and set your timer for 2-3 more minutes or you can turn off the heat and let them cook with the lid on.