Remember those days in college when at least twice a week your dinner consisted of cereal and scrambled eggs? Cheap, delicious, and extremely easy to make in between golf practice and getting my butt back to the library to study. Lucky Charms and Reese’s Peanut Butter Puffs were my favorite then, when gluten wasn’t a problem.
Breakfast for dinner still happens as our house, but there’s a little more health, diversity, and flavor in those meals compared to when I was in college. When I was asked to review the just released cookbook, “Breakfast for Dinner” written by Lindsay Landis & Taylor Hackbarth, I was excited to dig in for some inspiration. With over 80 recipes, I set out to find something savory and unique as I drooled over the stunning food photography. I decided on this Hawaiian style recipe for Loco Moco, which is traditionally made (in a quite unhealthy way might I add) with white rice, a hamburger patty, gravy, and eggs. The version from the cookbook has several twists that make this dish healthy and delicious. Coconut sticky rice meets ground pork sausage, egg and a tamari reduction for a “not your average” breakfast for dinner meal.
As with several other recipes in this cookbook, a little advance preparation is needed. The sticky rice must be soaked for 6-8 hours, but the nice thing is that it only takes about 10 minutes to cook after that. While that is happening, some ground pork is sautéed (which could be done in advance) and the tamari siracha reduction is made.
Brian and I really enjoyed this meal and it was healthy, yet flavorful and extremely satisfying. I thought the sweet and salty tamari reduction was the perfect compliment to the sausage. The coconut infused rice, creamy yolk, and fresh cilantro bring it all together.
“Breakfast for Dinner” is exactly the addition I needed to my cookbook collection. It’s full of fun, whimsical, and unique recipes that have inspired me to think past pancakes and omelets. Next on my list to make include: banana bread bundt cake, bacon jam, and greek baked eggs. Be sure to hop on over to the author’s blog, “Love and Olive Oil” for more enticing recipes and beautiful photography.
Makes 2 servings
adapted slightly from “Breakfast for Dinner” to make gluten free
-1 cup white sticky rice
1/2 cup light coconut milk
-1 cup cold water
1/4 cup tamari (or low sodium soy sauce if you aren’t gluten free)
2 tablespoons water
2 tablespoons light brown sugar, lightly packed
1/2 teaspoon sriracha
1/4 pound ground pork, sautéed until browned (I used pork sausage)
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1 teaspoon vegetable oil
2 large eggs
Rinse rice in colander, then combine with water in a bowl, cover and refrigerate 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Add coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium low, simmer for 8 -10 minutes or until rice is tender and liquid is absorbed. Remove from heat, keep covered and let stand for 5 minutes.
In a small saucepan, combine all reduction ingredients and simmer over medium heat, stirring occasionally until thickened and reduced by half. Brush a skillet with vegetable oil over medium heat, then crack eggs into opposite sides of the pan. Cover and cook for 4 minutes or a little longer if you prefer firmer yolks. To plate, divide rice between serving bowls. Top with ground pork and a fried egg. Drizzle with soy reduction, sprinkle green onion, and cilantro on top. (I also added the pickled radishes you see which were lovely with it!)
I received this cookbook courtesy of Quirk books to review; however the opinions and content are my own.