Tenth Edition

Welcome back to Kiki’s! 

This week it’s Erik’s favorite weekend breakfast vs mine. The recipes are simple and use ingredients you probably already have. Pro tip: make extra rice on Saturday so you can try both and let me know your favorite!

My favorite is from Molly Baz’s Cook This Book and Erik’s is from Molly Baz’s More is More

Christina’s favorite:

Extremely Fried Eggs with Frizzled Shallots and Rice

Ingredients: 

• 4 shallots 

• 4 eggs

• 2 cups white rice 

• 1 tablespoon rice vinegar 

• 5 tablespoons extra-virgin olive oil 

• Kosher salt 

• Chili crisp

1. Make the rice 

   1. Rinse rice in a fine mesh strainer until water runs clear 

   2. Combine rinsed rice with 2.5 cups cold water and ½ teaspoon salt in a medium sauce pan. Bring to a simmer over medium-high heat. As soon as it simmers, cover with a tight fitting lid and reduce heat to low. Cook for 16 minutes then turn off the heat and let steam (covered) for 10 more minutes. Then stir in 1 tablespoon rice vinegar and keep warm while you make the shallots and eggs

2. Make the shallots 

   1. Thinly slice shallots into little rings (I like to use my mandolin on the thinnest setting for this)

   2. In a large nonstick skillet combine 3 tablespoons olive oil and the shallots and cook over medium heat, stirring often, until deeply golden brown. Move to a paper towel lined plate and wipe out your skillet 

3. Fry the eggs

   1. Add 2 tablespoons of olive oil to the same skillet and set over medium heat for 2 minutes before adding in your 4 eggs. While the eggs cook, spoon some of the hot oil over the whites until the edges are brown and lacy and the whites are set (3-5 minutes)

4. Serve 

   1. Put a scoop of rice into each bowl, top with an egg, some shallots and a sprinkle of chili crisp and flake salt

Erik’s favorite:

Crispy Rice Egg-In-A-Hole

Ingredients: 

• 1 avocado 

• 1 lime

• 2 scallions 

• 2 tablespoons butter 

• 2 large eggs

• Kosher salt 

• 1 tablespoon extra virgin olive oil 

• 2.5 cups leftover white rice (cooked and cooled - 1 day old rice works best) 

• Chili crisp 

1. Prep your avocado and scallions 

   1. Cut avocado in half, scoop out the flesh, slice into wedges then season with salt and a squeeze of lime 

   2. Wash and thinly slice scallions 

2. Crisp the rice 

   1. Heat a large nonstick skillet over medium heat for 2 minutes then add 2 tablespoons butter and olive oil 

   2. Add 2.5 cups rice, season with salt, then toss to coat the rice in the oil/butter before using a spatula to spread the rice into an even layer. Cook undisturbed for 8-10 minutes or until caramelized and golden brown. Flip and repeat 

3. Cook the eggs 

   1. In Molly’s version, she moves the crispy rice to the edges of the pan and makes the eggs in the same pan. I have tried to make the eggs this way and almost always accidentally broke the yolks so instead I usually plate the rice, wipe out the pan and then make my two over-easy eggs (set whites with runny yolks)

4. Serve 

   1. Top the crispy rice with your fried eggs, sliced avocado and scallions, a sprinkle of chili crisp and flake salt and another squeeze of lime 

Thank you so much for reading! Let me know if you try one (or both) this weekend!

Christina