Be Bop Breakfast
A spin-off on the traditional Korean Bibimbap.
- 2 to 3 tablespoons butter, divided Add to list
- 2 to 3 scallions, chopped Add to list
- 2 cups cooked brown rice Add to list
- 4 to 5 kale leaves, cut into ribbons Add to list
- 2 large eggs Add to list
Get out a big skillet (cast iron is perfect). Heat it up. Put about 2 teaspoons of butter in it and add scallions. When they are bright green, add the cooked rice. Shovel it around until it is thoroughly heated. Divide rice and put into 2 large bowls. Sprinkle rice with a little bit of tamari if desired.
Put 2 more teaspoons of butter in the skillet. Add kale and toss until the kale is starting to wilt and glistening. Put two tablespoons of water on the kale and cover until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar if desired.
Add remaining butter to skillet and heat until it sizzles a little. Break eggs into skillet. When whites are no longer transparent, flip each egg. It's pp to you how long to let the egg cook.
Put one egg into each rice bowl. If you like, add a tablespoon or two of kimchi or sauerkraut, and dress all with a tiny trail of Thai chili sauce.
Recipe by, former PCC Cooks instructor