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!