It's long been ingrained in my head that breakfast is the most important meal of the day. My morning cubicle routine involves a bowl of oatmeal with raisins and black coffee served in my cheesy mug that reads, "30 and still losing my grip". Ha. Terrible, isn't it?
I was craving eggs this morning but the extra snooze cost me the time. That cold weather is making it harder and harder to get out of bed. Not to fret though... when food is involved I can be quite determined. So I packed up two eggs and a ramekin to go. We have a little toaster oven in our ghetto makeshift kitchen at work. Conveniently enough, I sit right next to it and joke that I'm the kitchen manager. I've caught many pieces of toast on the cusp of burning and take extra care to keep an eye on mysterious Styrofoam containers of "food". Oh and if you take the last cup of coffee and leave the burner on, prepare to feel the wrath. I digress. Back to my delicous, start your day right breakfast. I cracked my eggs into my buttered ramekin, added salt and baked it for about 15 minutes at 325 degrees. I like my yolks to still be runny. I toasted up a slice of chile sourdough bread for dipping. Such a satisfying meal to start the day. I might have the ditch that bowl of oatmeal more often.
I love surprising moments of food happiness! Happy Hump day.
Inspired by Marvin from Burnt Lumpia's recent ode to dried shrimp and my love for Thai food, I present you with "shells" steamed in a broth of dried shrimp, coconut milk and lemongrass. Like Marvin, I also had my own little stash of dried shrimp forgotten and abandoned. I keep them on hand for the few occassions when I'm making a Cantonese-styled soup. It's been a while though.
Since shrimp paste is such a common element of Thai cooking, a pungent dried shrimp broth would echo the flavors yet offer a subtleness. This way, the flavors of the fresh lemongrass and the creamy coconut milk wouldn't be overpowered.