30/11/2013
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Egg & Tomato with Cilantro Butter - 3rd Recipe from Wuhan, Hubei, China
1/2 T corn oil
1/3 cup chopped red onion (chopped up the whole onion and put the rest in a plastic container in fridge to use later)
pinch of white pepper (McCormick)
1 T chicken essence (Knorr) (1 tsp. would be enough of N. American chicken bouillon powder)
1 large tomato diced
2 eggs, scrambled in bowl with 2 tsp water
1 tsp butter
3 T fresh cilantro
Fry up the onion in oil until translucent, or better yet, browned around the edges, over med/high heat. Add pepper stir, then chicken essence stir again. Fry up the tomato a bit before adding the scrambled eggs w/water. When eggs are set make a well in the middle of the pan add butter, melt then put in cilantro cover for a minute then open when cilantro is wilted and stir all together.
I added the cilantro later because I forgot... so I fried it in the butter and put it on top of the tomato egg mix it was okay but I think it would be better added earlier. Also adding a 1/2 c. of chopped fresh mushrooms of any variety while frying the onions is a nice option.
Serve over hot rice.
Serves two.
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