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Thai Shakshuka Recipe:
Move over pesto eggs… let’s try about adding thai curry flavors to your eggs! It’s spicy, tangy, so creamy with the coconut milk. I love it with a medium soft yolk dipped with some crusty bread.
1/4 cup onions, chopped
1/2 cup frozen bell peppers
2-3 cloves garlic, minced
2 teaspoons red curry paste or powder
1/4 cup coconut milk (from a can)
3/4 cup crushed tomatoes
salt and pepper to taste
In a frying pan, add olive oil and saute onions for about a minute until it’s translucent. Next add the frozen bell peppers and saute until they’re cooked through and then add the garlic and red curry powder / paste. Let it bloom for a minute and then add the coconut milk, crushed tomatoes and bring it to a simmer. Add your eggs and cover it up for 3-4 minutes for a nice and soft yolk. I do this to let the egg whites set.
Garnish with cilantro and salt and pepper. Enjoy!
Cheddar and green onion savory waffles
1 cup kodiak cakes (or your favorite) waffle mix
1 cup water
½ cup shredded cheddar cheese
1 stalk green onion, chopped
½ tsp garlic powder
¼ tsp mustard powder
In a bowl, mix everything together and put into waffle iron. I like to set it on 4 or 5 to get it nice and crispy. Finish off with yogurt, top with avocado, green onions. Or just dip it with ketchup. Enjoy!
Browned Butter sage & garlic egg in a hole
1 slice of bread, cut a hole in the center
1 tbsp butter, divided
1 clove garlic, minced
4-5 sage leaves
In a pan on medium heat, melt the butter and place the toast on the pan for 2 minutes. Flip it over and in the center/hole, add a whole egg. Cover and let it cook until the whites are set – about 2-3 minutes. Move the toast aside and then add the other half of butter, garlic, and sage leaves. Fry them up for a minute until the garlic is golden brown, and then spoon it right on top of the bread. Season with salt and enjoy!
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