I love weekends when hubby is the Wok Star and his wok of choice is my cast iron wok! He refuses to use anything else after his experience with a friend’s flat bottom carbon steel wok on their residential gas stove during a hurricane. He ended up literally throwing his hands in the air and turning it over to me!
Breakfast is usually a toss between fried egg or an omelet filled with goodies. Lately, the latter because he claims you need bread to sop up the squishy yolk. Since we both cut back eating starchy carbs like bread, potatoes, rice, I didn’t have any bread in the house. My solution? I suggested laying his fried egg on top of my version of Huevos Rancheros and let the yolks ooze with the lentils, umm!
It’s a joint effort in the kitchen in the weekends. Hubby likes to be the wok master (as most guys do!) and today he fried 3 eggs all in one go with coconut oil, smells amazing! So, boo to all the naysayers who poo pooed when I said you can fry more than one egg in a wok! We’ve done four eggs. He loves this cast iron wok because when the eggs are ready, they come away easily from the wok, no sticking, no mess, no frustrations. The yolks are intact and always a success.
I usually make the sides to go with his omelet or fried egg. My version of Huevos Rancheros with lentils (ready cooked) slathered with a spicy Cajun spice seasoning, chopped tomatoes and scallions and reheated. You can make loads of variations with different veggies to add to the lentils. A little spinach salad with chopped jicama, chayote and mini sweet peppers tossed with my homemade vinaigrette was a nice crunchy contrast to the soft lentils.
I think I’ve converted him, yay cause I heard him murmuring ‘umm’ quite a few times. It just shows, if you can make it tasty, the perception you need bread to sop up the yolk can be dashed.
If you want your partner to make you breakfast, give them the right tools so they’ll be confident, have fun and succeed in cooking and that my friend is a cast iron wok and a gas stove setup, enough said!
Breakfast
Proper Sausages, Support Local Artisans
Happy Easter! Today’s breakfast of champions was a joint effort! My hubby wok fried the cheese, scallion omelet while I grilled The Dub sausage, plum tomatoes and coordinated the plating. Wok cooking is a brilliant way to spend time with your loved one in the kitchen. You must have seen my numerous postings on Instagram and Facebook of my hubby’s weekend breakfast extravaganzas!
I like to support local entrepreneurs/chefs so I was excited Chef Freddy & his lovely Brit wife, Danielle opened their new butcher store, Proper Sausages right on the main drag in Miami Shores. Even the store front with black & white stripe awning, swaying tree reminded me of butcher shops in England. Their logo with two piggies oink, oink are adorable, my fav protein! They pride themselves as being Miami’s Only Artisan Sausage Maker. Congratulations Freddy and Danielle, I know it’s a LOT of work, so nice job!
Yesterday, when I stopped into the store, there was Berkshire bacon, Florida Jackman Ranch Skirt Steak, Filet Mignon and Rib Eye, you can request specials by calling ahead! There was a nice selection of organic wines. It was later in the afternoon when I went, so there was less choice and I didn’t see any eggs but they do carry them. Lesson learned? Go early! Click here for more.
They also stock Berkshire bacon, Wagyu beef and a variety of locally sourced meats! Excited they make so many different and interesting flavored sausages like The Lamb and Date, The Prune & Cognac, The Fig & Blue Cheese, The Dub. I had a hard time deciding, so I bought all these to try! They are so organized, the label not only lists ingredients but how to prepare the sausages. Click here for full selection and descriptions!
There was a special Easter Lamb Burger which we’ll have for lunch today. Dreaming up ways to use bacon that will sop up all the fat. I can’t wait to devour all the goodies and run back to try other offerings from this super store! Go check it out and support our local artisans, enjoy!
Come back to check out what else I cook up with the rest of the stash! I’m already thinking sausage, bacon and shrimp fried rice tonight, yum!
Wok Omelets Rock
Wok Stars constantly ask how I make omelet in my cast iron wok. It is the ideal pan for doing this!
Start by arranging plate with a small garden salad, give it texture with slithers of snow peas, walnuts or whatever nuts you like! There are no rules. Now, add some color like grape tomatoes, red onion. Today, I used fruit: strawberries and red papaya. Completed my plate with ready grilled reheated duck sausage. Feel free to add leftover meats. Presentation is important, keep it tidy!
So here’s the 101:
1) chop some strong cheese like Parmesan or Brie my two favs
2) chop aromatics like scallion, onion, herbs, leave all on cutting board
3) beat 2-3 eggs lightly in bowl, no need for salt cause cheese is salty enough! (1 egg per person, if 4, make in 2 batches)
4) heat cast iron wok or skillet (do NOT use non-stick for many reasons) on media high
5) add 3 swirls of oil that can withstand high heat, so plse NO olive oil! Today, I used my friend, Shelley-Belley Underground’s duck fat she gave me, umm
6) add in eggs, rock your wok using your wok mitts to swirl out your eggs
7) lower heat, as soon as eggs ‘set’
8) sprinkle scallions and cheese
9) as soon as cheese starts melting, flip over and you’re done
10) beauty of this spatula is you can use it to ‘cut’ omelet in half
Enjoy! Want more egg dishes cooked in a wok? Wok Your Eggs, Wok Tortilla Baked in Wok and Stir Fried Rice!