This was a big hit and came together pretty easily, despite symbol and I both being zombies. The Kidlet said that it was "the best dessert she'd ever had" and was a "super favourite". The use of sourdough starter makes the top a bit more "breadlike" than the biscuit- or cake-like styles common in cobblers, but I like that.

The original recipe just calls for "fresh fruit". We're much more likely to have frozen on hand and I've adjusted the recipe accordingly; if using fresh, bring the syrup to a boil, boil for one minute, then stir in the fruit and remove from the heat immediately, instead of boiling the fruit in the syrup for a while.

We were almost out of frozen peaches, so it was 90% blueberries and strawberries. The Kidlet ended up with one of the peach slices and said she didn't like it, which was a surprise given how many peach smoothies she eats (the reason we were almost out in the first place). symbol generally prefers it with berries rather than stonefruit anyways, so we'll probably just make it without the peaches next time.

Sourdough Fruit Cobbler

Slightly adapted from Cultures for Health

Ingredients

• ⅔ C + 1 Tbsp sugar, divided
• 1 Tbsp corn starch
• 1 C water
• 3-4 C frozen berries
• 1 Tbsp butter cut into small chunks
• 1 C all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 3 Tbsp cold butter
• ½ C milk
• ½ C sourdough starter
• ½ tsp mixed spice, ground cinnamon, or pumpkin pie spice
• ⅛-¼ tsp ground cinnamon

Directions

1. Preheat oven to 400°F.
2. In a small saucepan, mix ⅔C sugar with corn starch.
3. Gradually stir in water.
4. Bring to a boil. Once boiling, immediately add the fruit -- it will stop boiling.
5. Return to a boil and let boil for one minute. Remove from heat and transfer to an 8" deep baking dish or casserole dish.
6. Scatter the 1 Tbsp of butter and mixed spice overtop.
7. Measure flour into a bowl. Sift in baking powder, salt, and remaining 1 Tbsp sugar.
8. Cut in butter until it looks like meal.
9. Stir in milk, starter, and cinnamon.
10. Gently drop by spoonfuls into the fruit mixture -- it will float, but only just.
11. Bake for 25-30 minutes.
12. Serve with whipped cream, ice cream, or similar.

Navratan Korma (Nine-Jeweled Korma)

I love kormas! I've had many renditions of navratan korma from various Indian restaurants in the area. It's always delicious and creamy and luxurious. Iyer's version is just as rich and wonderful as the restaurant curries I've had -- perhaps a little leaner without quite so much ghee and a little sweeter (from the raisins). I enjoyed the inclusion of paneer as well, although I would be tempted to double the quantity next time!

This is meant to be a nine-vegetable korma that, according to the recipe as written, inclues cauliflower, peas, green beans, yard-long beans, bottle gourd squash, carrot, potato, bell pepper, and paneer. (Paneer is not a vegetable, I know, but it's the ninth chunky component you'll find mingling in the sauce.) I made a few substitutions for mine. I didn't have any yard-long beans on hand, so I doubled the quantity of green beans instead. I also substituted a yellow summer squash/zucchini for the bottle gourd squash. Both of these substitutions worked quite well and I still got a lovely, bright, colourful mix in the pot.

Navratan Korma

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/2 c. cut up cauliflower florets (1cm pieces)
• 1/4 c. frozen green peas
• 1/4 c. cut up green beans (1cm pieces)
• 1/4 c. cut up yard-long beans (1cm pieces)
• 1/4 c. cut up bottle gourd squash or yellow summer squash/zucchini (1cm cubes)
• 1 carrot, cut into 1cm cubes
• 1 russet (or other floury) potato, but into 1cm cubes
• 1 bell pepper, cut into 1cm pieces
• 2 Tbsp. ghee
• 1 small red onion, chopped
• 1/4 c. raw cashews
• 1/4 c. sultanas
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1/4 tsp. whole cloves
• 1/4 tsp. cardamom seeds (from green pods)
• 1-2 (Indian) bay leaves
• 1 Tbsp. tomato paste
• 1 tsp. coarse sea salt
• 1/2 tsp. cayenne powder
• 1/4 tsp. ground turmeric
• 1/2 tsp. Punjabi garam masala
• 100-200g paneer, cubed and pan-fried
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine cauliflower, peas, green beans, yard-long beans, squash, carrot, potato, and bell pepper in a pot and cover with water.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and cook, uncovered, stirring occasionally, for 5 minutes.
4. Remove from heat and drain reserving vegetable cooking water.
5. Melt ghee over medium heat.
6. Add onion, cashews, sultanas, ginger paste, garlic paste, cloves, cardamom, and bay leaves, reduce heat to medium-low, cover, and cook, stirring occasionally, for 10-12 minutes.
7. Add 1/2 c. of the reserved vegetable cooking water and deglaze the pan.
8. Add tomato paste, salt, cayenne, turmeric, and garam masala and remove from heat.
9. Using an upright or immersion blender, purée the sauce mixture.
10. Add up to an additional 1 1/2 c. of the vegetable cooking water to achieve the desired consistency and volume.
11. Combine sauce, paneer, and cooked vegetables and cook over medium heat, stirring occasionally, for 5-8 minutes.
12. Sprinkle with cilantro and serve.

Keerai Molaghutal (Palghat Spinach)

I made this as a quick accompaniment to a pot of bisi bele bhaat the other day. It doesn't quite make for a complete meal when you combine the two, but it comes a lot closer. The bisi bele bhaat brings a lot of starch and a small amount of protein to the party while the keerai molaghutal is predominantly veg but also contributes a small additional amount of protein thanks to the split peas and lentils.

Keerai Molaghutal served alongside brown rice bisi bele bhaat.

Keerai Molaghutal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. + 1 Tbsp. skinned split pigeon peas, divided
• 2 c. water, divided
• 450g frozen chopped spinach and/or kale
• 2 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans), divided
• 1 tsp. coriander seeds
• 1 tsp. fenugreek seeds
• 5 dried red Thai, cayenne, or arbol chilies, stems removed, divided
• 2 Tbsp. canola (or other neutral) oil, divided
• 1/2 c. shredded fresh coconut or 1/4 c. dried unsweetened coconut, reconstituted¹
• 1 tsp. mustard seeds
• 1 tsp. coarse sea salt

Directions

1. Rinse 1/4 c. of the pigeon pease very well. (Keep the remaining 1 Tbsp. of pigeon peas dry!)
2. Add rinsed pigeon peas and 1 c. of the water to a pot and bring to a boil, uncovered, over medium-high heat.
3. Skim any foam that forms, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peas are tender (~20 minutes).
4. Meanwhile, combine remaining 1 Tbsp. of the pigeon peas, 1 Tbsp. of the lentils, coriander seeds, fenugreek seeds, 3 of the chilies, and 1/2 tsp. of the canola oil and mix to coat all the spices and legumes with oil.
5. Heat dry pan over medium-high heat.
6. Add the oil-coated legume-spice blend and cook until chilies blacken slightly (2-3 minutes).
7. Transfer toasted spice mixture to blender jar.
8. Add coconut to blender jar.
9. Once pigeon peas are tender, add cooked peas and any residual cooking water to blender jar as well.
10. Blend until a thick, somewhat gritty paste is formed.
11. Heat remaining 5 1/2 tsp. of oil in the now empty pan over medium-high heat.
12. Add mustard seeds, cover, and cook until mustard seeds have stopped popping (30-60 seconds).
13. Add remaining 1 Tbsp. of lentils and remaining 2 chilies and stir-fry until the lentils are golden-brown (~20 seconds).
14. Immediately add spinach, salt, and coconut paste.
15. Pour remaining 1 c. of water into the blender jar and swish it around to rinse out the jar. Add this to the pan.
16. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 8-10 minutes.

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¹ To reconstitute: Combine dried coconut with and equal volume of boiling water and allow to soak for 15-20 minutes. ^Back

Bisi Bele Bhaat (Lentil-Rice Casserole)

I love this rice! The onion-spice blend that goes into it is divine. The combination of sambhar masala and garam masala along with the sweet and sour notes of sugar and tamarind make for an incredibly delicious flavour extravaganza in every bite. Iyer's recipe is written for white rice cooked on the stove, but I've adapted it here for brown rice cooked in the InstantPot. If you're making yours on the stove, you'll need to add considerably more water. And, if using white rice, you'll need to start the peas cooking fist and add the rice to the pot once they're par-cooked.

Bisi bele bhaat served alongside keerai molaghutal.

Bisi Bele Bhaat

Adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. long-grain brown rice
• 1/4 c. skinned split pigeon peas
• 1 3/4 c. water
• 3 Tbsp. ghee
• 1 tsp. mustard seeds
• 1 Tbsp. yellow split peas
• 1 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans)
• 1 onion, chopped
• 2 Tbsp. sugar
• 1 tsp. coarse sea salt
• 2 tsp. sambhar masala
• 1 tsp. Punjabi or Maharashtrian garam masala
• 1 tsp. tamarind concentrate
• 1/2 tsp. ground turmeric
• 4-6 fresh green Thai chilies, minced
• 1/4 c. chopped fresh cilantro
• 2-3 Tbsp. ghee, to serve (optional)
• 2 c. unflavoured croutons¹

Directions

1. Rinse rice and pigeon peas.
2. Place rice, pigeon peas, and water in InstantPot and set for 18 minutes at high pressure.
3. Meanwhile, heat ghee over medium-high heat.
4. Add mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
5. Add split peas and lentils and stir-fry until golden-brown (~20 seconds).
6. And onion and stir-fry until well-browned (5-6 minutes).
7. Add sugar, salt, sambhar masala, garam masala, tamarind, turmeric, and chilies, stir once or twice and remove from heat.
8. Once InstantPot has finished cook cycle, allow for 10 minutes of natural pressure release before manually releasing the rest of the pressure and fluffing the rice.
9. Stir the onion-spice mixture into the rice.
10. Stir in the cilantro and add the extra ghee (if using).
11. Serve topped with croutons.

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Variations

Vegan Version

Ingredients

• 1 c. long-grain brown rice
• 1/4 c. skinned split pigeon peas
• 1 3/4 c. water
• 3 Tbsp. canola (or other neutral) oil or vegetable ghee
• 1 tsp. mustard seeds
• 1 Tbsp. yellow split peas
• 1 Tbsp. skinned split black lentils (urad dal/skinned split mapte beans)
• 1 onion, chopped
• 2 Tbsp. beet or unrefined cane sugar
• 1 tsp. coarse sea salt
• 2 tsp. sambhar masala
• 1 tsp. Punjabi or Maharashtrian garam masala
• 1 tsp. tamarind concentrate
• 1/2 tsp. ground turmeric
• 4-6 fresh green Thai chilies, minced
• 1/4 c. chopped fresh cilantro
• 2-3 Tbsp. vegetable ghee, to serve (optional)
• 2 c. unflavoured croutons¹

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¹ You can make croutons by chopping (preferably stale) bread into 1cm cubes, tossing it with oil, and baking or stir-frying until crisp. You'll need 3-4 slices of bread and ~1/4 c. of oil to make 2 c. of croutons. ^Back

Apparently the secret to really good, crispy sweet potato wedges is soaking them before cooking. The author claims that this removes excess starch, but then proceeds to add cornstarch to the wedges before baking so... I'm not entirely sure what's going on there. But I can't argue with the results! I am extremely pleased with how these came out. I am also completely in love with the avocado aioli that goes with them. It is delicious and completely addictive!

Sweet Potato Wedges with Avocado Aioli

Slightly adapted from Cafe Delites

Ingredients

Sweet Potato Wedges

• 2 large sweet potatoes, cut into wedges
• 2 Tbsp. corn starch (cornflour)
• 2 Tbsp. canola (or other neutral) oil
• 2 tsp. sweet paprika
• 2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne powder
• 1/2 tsp. hot paprika (optional)
• 1/4 tsp. black peppercorns, ground
• 1 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1 Tbsp. chopped fresh parsley
• salt, to taste (only after baking)

Avocado Aioli

• 1 large avocado
• 2 Tbsp. mayonnaise
• 2-4 cloves garlic, minced
• 1 Tbsp. lemon juice
• salt, to taste

Directions

Sweet Potato Wedges

1. Submerge the wedges in cold water and leave to soak for at least an hour.
2. Place oven rack in upper position and preheat oven to 220°C (425°F).
3. Lightly brush baking sheet(s) with oil and place in oven to preheat.
4. Drain wedges and pat them dry.
5. Toss wedges with corn starch to coat.
6. Drizzle with oil.
7. Toss with seasonings. Do not add any salt!
8. Carefully remove preheated baking sheet(s) from oven and place seasoned wedges on in single layer.
9. Bake at 220°C (425°F) for 10-15 minutes.
10. Flip wedges and bake for another 5-10 minutes.
11. Allow wedges to sit in turned off oven with door slightly ajar for 5 minutes before serving.
12. Season with salt to taste and serve with avocado aioli.

Avocado Ailoi

1. Peel and mash the avocado.
2. Add mayo, garlic, and lemon juice and mix well.
3. Season to taste.

Mooli Raita (Radish Raita)

I wanted a raita to go with the potato curry I made the other day. It was tempting to go with the familiar cucumber raita, but I decided to opt for something a little different and give a radish raita a try. Ideally this would be made with daikon radish, but other radishes if you don't happen to have any daikon to hand. I used small red radishes. They imparted a pretty pinkish hue to the yogurt.

Mooli Raita in small dish along side aloo masoor dal and vegetable-stuffed paratha.

Mooli Raita

Slighlty adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. plain yogurt
• 1/4 tsp. coarse sea salt
• 1/2 c. grated radish, daikon or other radish of your choice
• 1 Tbsp. canola (or other neutral) oil
• 1/2 tsp. mustard seeds
• 1 Tbsp. chopped fresh cilantro
• 5 fresh curry leaves

Directions

1. Combine yogurt, salt, and radish and mix well.
2. Heat oil over medium-high heat.
3. Add mustard seeds, cover, and cook until seeds stop popping (30-60 seconds).
4. Remove from heat and add cilantro and curry leaves.
5. Pour oil mixture into yogurt and mix well.

This wasn't so great, honestly. The Kidlet didn't like it and just picked the noodles out around everything else. symbol and I ate it, but we've had (and made) better and probably won't be making it again. It makes a plentiful amount, but this just means that you'll still have lots of leftovers after everyone is sick of them.

Vegan Eggplant Bolognese

TheKitchn

Ingredients

• 1 medium (~1lb) eggplant
• 1 lb cremini mushrooms, trimmed and sliced
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 tsp kosher salt, divided
• 2 C dry red wine
• 3 cloves garlic, minced
• 1 Tbsp finely chopped fresh basil leaves
• 2 tsp finely chopped fresh oregano leaves
• 1 tsp finely chopped fresh thyme leaves
• ¼ C tomato paste
• 28 oz tinned crushed tomatoes
• 8 oz rigatoni
• freshly grated parmesan

Directions

1. Preheat oven to 350°F. Bake eggplant directly on the oven rack, whole, 60-90 minutes, until very tender. Remove and let cool.
2. Heat a frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and shrink, 8-10 minutes. Set aside.
3. Heat the oil in a large dutch oven over medium heat. Add celery, carrots, onion, and ½ tsp salt. Cook, stirring frequently, until vegetables soften, 10-12 minutes.
4. Add the wine and cook until reduced by half, ~5 minutes.
5. Add garlic, basil, oregano, thyme, and tomato paste, and cook until thickened and fragrant, ~5 minutes.
6. Peel and coarsely chop the eggplant. Add eggplant, mushrooms, and tomatoes and stir until combined.
7. Reduce heat to low and cover. Simmer, stirring occasionally, for at least 1 hour.
8. Cook the pasta al dente, then transfer to the sauce and simmer for another 2 minutes to finish.
9. Serve with parmesan.

The path to these sourdough donuts was somewhat circuitious. It started with making an apple upside down cake with the Kidlet a few weeks ago, which resulted in a huge pile of apple peels and cores. I decided to try to use them to make apple jelly. Unfortunately the jelly didn't set. I think my apples were too sweet and low in pectin to set it up properly. The resulting apple syrup was delicious though! We used some of it on waffles but there was still quite a bit left so I figured I'd try out the Cook's Country recipe for apple cider donuts. That recipe calls for apple juice concentrate, but I figured I'd just replace the apple juice concentrate and buttermilk and sugar called for in the recipe with an equivalent mass of apple syrup and give it a try. This worked out just fine, although the apple flavour was extremely subtle. It'd be interesting to try the recipe as written and see if the apple juice concentrate gives a stronger flavour.

Anyway, after all that I had significantly less apple syrup in the fridge, but it did leave me with a Dutch oven full of frying oil. So I figured that while I had the oil out, I might as well do some more donuts. Which is where this recipe comes in.

This is my first attempt at a yeasted donut and I'm pretty happy with how it came out! I think the dough probably needed another 20-30 minutes of proofing and the oil was a bit on the hot side but, overall, I really can't complain. They are light and fluffy and not too sweet. Now that I've done it once, I think I could probably dail in the proofing and oil temperature a bit better next time.

Sourdough Donuts

Slightly adapted from Baking Sense

Ingredients

• 1 c. milk
• 1/4 c. unsalted butter
• 1 large egg
• 225g (100% hydration) fed/active sourdough starter
• 1/2 c. sugar
• 1/2 tsp. green cardamom seeds, ground
• 1 tsp. ground cinnamon
• 1/2 tsp. coarse sea salt
• 3 1/2 c. (~500g) all-purpose flour, divided
• cinnamon sugar, for coating

Directions

1. Combine milk and butter and gently warm until butter has melted.
2. Remove from heat and beat in egg.
3. Whisk in starter, sugar, cardamom, cinnamon, salt, and 2 1/2 c. of the flour.
4. Use a spatula or wooden spoon to stir in the remaining cup of flour.
5. Turn the dough out onto your work surface and knead for 10-20 minutes. You may need to add a little more flour as you work the dough, but err on the side of less rather than more. It shouldn't take more than 1/4 c. or so.
6. Shape the dough into a smooth ball and place it in a covered bowl to rise.
7. Allow to rise at room temperature for 3-6 hours, stretching and turning it¹ every hour.
8. Once the dough seems light and airy, it's ready to be transferred to the fridge. Allow dough to rise in fridge for 12-24 hours.
9. The next day, remove the dough from the fridge and, while it's still cold, roll it out on a lightly floured surface to a thickness of 1.5-2cm.
10. Use a 10cm (4") round cutter to cut out donuts. Use a 4cm (1.5") round cutter to make the holes in the centre.
11. Place donuts at least 5cm (2") apart on a well-oiled baking sheet.
12. Reroll the scraps and cut out more donuts. You should get 11 or 12 donuts (and donut holes) in all.
13. Brush the tops lightly with oil and cover with plastic wrap.
14. Allow to rise at room temperature for 60-90 minutes.
15. Heat oil to 180°C (350°F).
16. Cook donuts a few at a time, ~2 minutes per side.
17. Immediately toss in cinnamon sugar to coat.

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¹ To stretch and turn: Reach down one side of the bowl and grab the dough and stretch it upward folding it over the middle. Turn the bowl 90° and stretch this side up and over the middle as well. Repeat twice more (for four folds total). You may also wish to flip the dough upside down one all four folds have been completed. ^Back

Aloo Masoor Dal (Potatoes with Red Lentils)

I picked this curry because it makes a relatively complete one-pot meal with protein supplied by the quick-cooking lentils. It's not quite a one-pot meal, but it's close. And the lentils need so little attention, that I didn't begrudge them their extra pot.

This was alright on the first day when I served it with a simple radish raita and some paratha. But it was phenomenal on the second day when I added some spicy onion pickles to the mix! I highly recommend serving this with your favourite Indian pickles. It really adds a lot to the dish.

Aloo Masoor Dal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. red lentils (masoor dal/Egyptian lentils/split skinned brown lentils)
• 3 c. water, divided
• 2 Tbsp. canola (or other neutral) oil
• 2 tsp. cumin seeds
• 1 small red onion, chopped
• 1 Tbsp. ginger paste
• 2 fresh green Thai chilies¹
• 450g russet (or other floury) potatoes, cut into 1cm cubes
• 1 tsp. coarse sea salt
• 2 tsp. cumin seeds, ground
• 1 tsp. coriander seeds, ground
• 1 tsp. ground turmeric
• 1 Tbsp. chopped fresh cilantro
• 1 c. chopped kale or spinach
• juice of 1 lime²

Directions

1. Rinse the lentils a few times until the water remains relatively clear.
2. Add lentils to a pot with 2 c. of the water and bring to a boil over medium heat.
3. Skim off any foam that forms, reduce heat to medium-low, cover, and simmer, stirring occasionally, until lentils are tender (~10 minutes). Remove from heat and set aside.
4. Meanwhile, heat oil over medium heat.
5. Add (whole) cumin seeds and sizzle for 10-20 seconds.
6. Add onion, ginger, and chilies and stir-fry until nicely browned (6-8 minutes).
7. Add potatoes, salt, ground cumin, coriander, turmeric, and cilantro and stir-fry for 1-2 minutes (to cook the spices).
8. Add remaining 1 c. of water and deglaze the pan.
9. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are tender (10-15 minutes).
10. Meanwhile, blend lentils into a smooth sauce. This can be done straight in the pot if you have an immersion blender. If not, you may have to blend it in two batches in the regular blender.
11. Stir the spinach and blended lentils into the potato mixture and cook until spinach is just wilted (or thawed if using frozen).
12. Just before serving, stir in the lime juice.
13. Serve with your favourite flatbread, raita, and spicy pickles!

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¹ Iyer calls for 2-3 chilies. I put one because the Kidlet is once again on a "no spicy" kick. I think two would've been better though. ^Back
2 I just realized that I completely forgot to ad the lime juice! The curry was ready a bit early and I was planning on stiring the lime juice in just before serving and, of course, forgot all about it. This could explain why the curry was a little lacking in umph. ^Back

I wanted to make some sourdough donuts, but my starter was hungry and I needed something to do with the discard. I also had a bunch of bananas that were looking a bit over-ripe. So banana bread seemed like the way to go. I used whole wheat flour for this, but I think I'd try it with a mix of white and whole wheat next time. Or possibly just try to convert one of my existing banana bread recipes to use sourdough discard rather than trying to tweak this one.

Sourdough Discard Banana Bread

From The Perfect Loaf

Ingredients

• 1/2 c. unsalted butter, softened
• 100g brown sugar
• 2 eggs
• 4-5 bananas, mashed
• 2 Tbsp. honey
• 225g (100% hydration) sourdough starter, unfed/discard
• 2 Tbsp. oil
• 1 tsp. vanilla
• 240g flour (any kind of flour -- white, whole wheat, einkorn, spelt... whatever)
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1/2 tsp. ground cinnamon (optional)
• 1 c. chopped walnuts

Directions

1. Grease and flour a 23x13cm (9x5") loaf pan and preheat oven to 180°C (350°F).
2. Cream butter with sugar.
3. Beat in eggs, one at a time.
4. Mix in bananas, honey, starter, oil, and vanilla.
5. In a separate bowl, combine flour, baking soda, salt, and cinnamon.
6. Stir dry ingredients into wet.
7. Fold in walnuts.
8. Pour batter into prepared pan and bake at 180°C (350°F) for ~1 hour.

This is a fun breakfast recipe; it looks like it has a lot of moving parts, but it comes together really quickly and easily. Sriracha and mayo make good toppings for it, and you can add a second egg if you're feeling ambitious.

I've reproduced the original recipe here, but we've been making it with smoked tofu faux-bacon with excellent results. I generally halve the sugar for mine, while symbol has it as written.

This is a favourite of the Kidlet as well, but only if you replace the sriracha with ketchup.

Jung Ttotti

Ingredients

• 1 tsp oil or grease
• 1 egg
• 1-2 slices bacon
• salt and pepper
• 1 tsp sugar
• 1 green onion, thinly sliced
• 1 slice cheese
• butter
• 1 large tortilla

Directions

1. Heat the oil over medium heat in a large skillet.
2. Add the bacon to the pan (off to one side, leaving room for the egg)
3. Crack the egg into the pan.
4. Break the yolk and season with salt, pepper, and sugar.
5. Top egg with green onion and cheese.
6. When bacon is cooked, move on top of egg.
7. Move egg to center of pan. Butter a perimeter around it.
8. Cover with tortilla and press down into the butter so the edges start to brown.
9. Flip the whole assembly over so the egg and toppings are on top of the tortilla. Lightly toast the tortilla in this manner.
10. Fold the tortilla over the egg stack and serve with mayo and sriracha.