Sunday, August 26, 2012

Baked egg with Chorizo and Spinach

Finally, the hot weather has cool down a bit. I woke up this morning and it was a little chilly. Yes! I can bake something for breakfast. Oh oven, how I missed our times spent together. I decided to take advantage of this beautiful chilly morning and baked an egg for breakfast. This is a simple recipe, so simple I am providing you the recipe all by myself. Makes blogging a little bit easier for me. ;)

Baked egg with Chorizo and spinach
Makes 4 servings

  • 3 ounces of pork chorizo
  • 3 cups spinach
  • 4 tablespoon shredded monterey jack cheese
  • 4 tablespoon Parmesan cheese, divided
  • 4 tablespoon heavy cream, divided

Pre-heat the oven 325 degrees F. Grease 4 small ramekins. Cook the chorizo over medium high heat on a skillet, about 5-7 minutes. Place the spinach with 3 tablespoon of water in a bowl and microwave for about 2 minutes. In the ramekins, arrange the spinach, cooked chorizo, and create a well and break an egg in there. Add 1 tablespoon of monterey jack cheese, Parmesan, and heavy cream to each ramekins.

Bake in the over for 8 minutes, then place it under the broiler for about 2 minutes until the cheese has slightly burnt spots. Yum! (I have a thing for slightly burnt cheese)

Pork Belly Sliders with Pickled Daikon and Carrots

I know I am about eating healthy, so when you hear pork belly, really?!! I couldn't resist. The picture looked mouth watering and sounded delicious. Crispy bbq meat in between buttery soft buns and with crunchy pickled daikon and carrots! I told myself I would only eat one to relieve the guilt, but yea..end up eating two of these babies :) You should try these, it will not disappoint you! And it's pretty easy to make too. I think the most work was cutting the daikon and carrots, but if you have a mandolin that would definitely make this a breeze to make! Enjoy!

Pork Belly Sliders


  • 1/4 cup hoison sauce
  • 1 1/2 tablespoon soy sauce
  • 1 /12 tablespoon honey
  • 2 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • freshly ground black pepper, to taste
  • 1 pound thinly sliced pork belly
  • 2 tablespoon olive oil
  • 16 split slider buns, toasted
  • 1/2 cucumber, thinly sliced

For the pickled daikon and carrots:

  • 1 cup julienned carrot (I like to leave the skin on for more nutrition)
  • 1 cup peeled and julienned daikon radish
  • 1/2 cup sugar (I used only 1/4 cup)
  • 1/2 rice wine vinegar (I only had white vinegar)
  • 1/3 cup water
  • pinch of salt

For the green onion mayonnaise:

  • 1/8 cup mayonnaise (the original recipe calls for 1/4 cup mayo)
  • 1/8 cup greek yogurt
  • 2 green onions, thinly sliced
  • 2 garlic clove, minced

To make the pickled daikon and carrots, combine the daikon and carrot in a jar (I like to use a mason jar). In a small pot, whisk together the sugar, vinegar and 1/3 cup water. Bring to a simmer until sugar dissolves; let cool for a few minutes. Pour teh sugar mixture into the jar. Cover and place in the refrigerator for at least one hour (can be kept in the fridge for a few days)

To make the marinade, whisk together the hoisin sauce, soy sauce, honey, vinegar, sesame oil and pepper, to taste. Add the pork belly and gently toss to combine (I like to put everything in a zip lock bag). Place in the refrigerator for at least 3 minutes.

Heat 2 tablespoons olive oil in a cast-iron skillet. Add the pork belly and cook until crisp and browned, about 5-7 minutes; set aside.

To make the green onion mayonnaise, combine the mayonnaise, green onions and garlic in a small bowl.

Serve pork belly on rolls, spread with the green onion mayonnaise with pickled daikon and carrots, and cucumber.