Coconut Milk Eggs, and a Bit of Bittman

8 Mar

So Becky came back from Columbia a couple of weeks back and winter hit her hard, I mean it actually hit her, and if it were a tangible entity instead of a personified condition of the earth spinning around the sun, there would have been a throw down. As it was, there was just Beck sitting in the car while the wheels spun, smoking and stinking, on the ice and snow in which they were irredeemably stuck. I shoveled, I broke up boxes, I pushed with all my brunch induced body weight, nothing availed until a kindly cab driver came and added 250 pounds and a whole lot of experience with this sort of thing into the mix. Once the car was moving, Beck seemed keen to go back to the airport.

Instead she went to the grocery store – a poor substitute for topaz waves and white sand, I know, but the second, or third, best thing about Columbia for her had been the rice made with coconut milk she ate there every day. We made some with curry for dinner last week, and it left us with about a cup of light coconut milk, and a bunch of chopped cilantro, which gave me the idea for these eggs, which useĀ  coconut milk instead of cow milk, and are really frickin superb. We served them with Mark Bittman’s left-over oatmeal cakes, which didn’t come out so crispy and clean as his appear in this charming video, and were sort of mushy within. That said, my dipping sauce was dope – because I added Chinese black vinegar to the soy sauce, and if you try these little fritters, or make some cabbage or pork dumplings, I highly suggest it.

Coconeggs:

four eggs, beaten with:

1/3 c light coconut milk

4 T chopped fresh cilantro, or more, or less

3 green onions, chopped

two-three T cheddar cheese, diced or shredded

salt and pepper

Beat the ingredients together in a bowl, add them to a pan greased with butter on low heat (just under medium) and allow to cook slowly, stirring and scraping the pan every once in a while until the eggs are cooked through but not dry. Serve with bread or fritters and soy sauce/vinegar.

Good Breakfast makes for Good Posture

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2 Responses to “Coconut Milk Eggs, and a Bit of Bittman”

  1. Emma March 9, 2011 at 5:47 pm #

    The effect on your posture is amazing, Nina! This week I made an omelet, and mindlessly used soy milk instead of regular milk. This would normally not be a problem, but I’ve been sampling different brands of soy milk, and this happened to be a sweetened variety. I was not sure how this would go with my savory veggie omelet, but it was great! With just enough salt to balance, I thought the soy milk lent some nice slightly sweet fluffiness. Now I’m excited to try coconut milk!

  2. marge April 7, 2011 at 3:21 pm #

    this looks amazing. imma debut this at burnsies bday brunch on sunday!

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