Saturday, December 29, 2012

Lotus Blossom: Baked Eggs with Kimchee

This baked egg breakfast will warm up any icky wet winter morning. I call it the Lotus Blossom— layers of blue and cheddar cheese, Napa cabbage kimchee (baechu), bread crumbs and egg baked into a buttered wonton wrapper. I kept them warm in a pan of hot water and served with fermented radish (kkakdugi) at plating. Get 'em while they’re hot!

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