Fried eggs on Mango-leek-cashew salad
Sunny side up for breakfast.
After months of hiding behind the clouds, Mr. Sun is finally out. It means like the blossoms starting to come out of hibernation, I’d be enthusiastic to go to the groceries and cook more. Like every time I pick the kids up we would buy a loaf of bread or two before going home. There’s that Billa store near the school where we get our stuff and at the end of the month that’s also where I would take a free recipe magazine from the cashier stand for cooking inspiration. I’ve long wanted to try the recipes but I never really did until last week. This fried eggs on mango-leek-cashew salad was just so attractive to pass up and to not share so here’s my first attempt at following a recipe by the book…errr magazine.
(Incomplete photo of ingredients here.)
1 stalk of leeks
a clove of garlic
1 tablepoon olive oil
pinch of chili
4 tablepoons soy sauce
1 teaspoon honey
1 tablespoon vegetable oil
1 teaspoon brown sugar
1 tablespoon sesame oil
a small pan
egg shaper (optional)
For the salad, wash leeks and cut into 1cm pieces. If you’re using fresh mangoes, peel them up and cube, if you’re using canned — not really recommended albeit simpler – just cut them to cubes. Mince garlic. Heat up a teaspoon of olive oil on pan and put in the leeks, saute for a minute and remove from heat.
Remove the remaining olive oil from pan and save it for later. Wash the lemons with warm water, dry up and grate a bit of the peel into a small dish. Squeeze the juice. Combine 1 tablespoon soy sauce, a pinch of chili, half of the minced garlic, honey and 2 teaspoons of lemon juice. Meanwhile, mix leeks, mango and cashew and sprinkle with salt to taste. Combine with soysauce mix.
For the sunny-side up eggs, put vegetable oil in pan and let warm on medium heat. If you have those metal egg rings, put 4 of them on pan and break each egg on one…fry the eggs for about 3 minutes.
While cooking the eggs combine remaining soy sauce (3 tablespoons), chili, brown sugar, sesame oil and remaining garlic and cook for a minute in a separate pan. Set aside. Remove the eggs carefully from the rings…wash the coriander and snip into small stalks.
Arrange the leek salad in four glass containers, put an egg on top of each and drizzle with the cooked say sauce concoction. Garnish with coriander and serve.
Parsley may be substituted for coriander.