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Author: Ann Styles

Prep time: 15 mins | Cook time: 5 mins | Total: 20 mins | Serves: 2

This scrambled egg dish combines the distinct flavor of goat cheese with the sweet umami of eel sauce, inspired by a brunch I first enjoyed at a restaurant in Puerto Rico, located in the same building where I live in Ciudadela. In Puerto Rico, they added sweet plantains, which I found interesting. Here, I’ve included micro greens, sesame seeds, and served it alongside smoked salmon, avocado, and pickled onions. It’s a comforting breakfast with bold Asian umami flavors.

Instructions

1. Make the Eel Sauce: In a small saucepan, combine soy sauce, sugar, and mirin. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and let simmer until sauce thicken slightly, about 3-4 mins. Remove from heat and let cool.
2. In a large bowl, whisk eggs with milk, pinch of salt, black pepper, and 1 Tbsp of the prepared eel sauce until well combined.
3. Heat oil in a non-stick skillet over medium heat. Pour in egg mixture. When it’s starting to cook, push the outer edge of the eggs to the center to create large curds using a wooden spoon or spatula. Let the uncooked eggs go around the pan and push again to the center until set and creamy. Add salt and pepper to taste. Remove from heat and fold in the goat cheese.
4. Divide the scrambled eggs between two plates. Drizzle each serving with extra eel sauce. Garnish with sesame seeds and micro greens.
5. Serve with pickled onions, smoked salmon, avocado slices, and toasted sourdough.

Note:

• A squeeze of lemon and some salt over the smoked salmon or avocado adds a refreshing brightness.