“In a lot of ways I think food is starting to take the place in culture that rock and roll took 30 years ago, in that eating has become incredibly political. And just as the street has always dictated fashions on music and other things, it’s starting to happen that way in food.” —Jonathan Gold, L.A. Weekly food critic
This was breakfast today.
It was inspired by my breakfast over at Gjelina’s before my trip up to Napa this past weekend. Usually breakfast for me consists of fresh cut potato hash with bacon/and or chorizo and anything that constitutes a disservice to my waist line.
The one over at Gjelina’s comprised of smoked salmon, avocado, hard boiled eggs, and chives. It was perfect, light, and filling but didn’t make me feel like an over zealous fat man.
I didn’t have smoked salmon, but I did my own variation with what I had at home. I’m going to call this “Mo’s prosciutto ham and eggs.” Not a very odd and uncommon combination, but sometimes breakfast is always almost associated with savory scrambled eggs, pancakes, french toast, fat, fat, fat, etc, etc. Sometimes, there are simple twists and takes on making breakfast a little bit more healthier and a wee bit more prettier.
What you’ll need:
- Two slices of toast (multi-grain)
- Sliver of butter
- 1 hard boiled egg (sliced)
- 1 sliced organic Persian cucumber marinated in white balsamic vinegar and smoked salt (you make this)
- 2 slices of prosciutto ham
- Siracha hot sauce
- Crushed garlic clove for dressing
- 2 tablespoons white balsamic vinegar
- 2 tablespoons of olive oil
- Yuzu citrus
- Arugula and Water cress for side salad
Melt the butter on a skillet and toast the bread until each side turns a golden brown or to your desired crisp. In the mean time crush the garlic clove in a mortar and pound it with the balsamic vinegar, yuzu citrus, and olive oil for the salad dressing. When done, spread it over the arugula and water cress and feel free to mix this with your clean hands to ensure that the dressing coats everything evenly.
When your toasts are done, drizzle lightly with some siracha hot sauce or any of your favorite hot sauces that would add a nice kick. Next, lay the slices of prosciutto, then the “pickled” cucumber, sliced boil egg, and sprinkle the end result with your favorite seasoning like paprika or mine at the current moment Trader Joe’s South African Everyday Seasoning. Its flavor profile consists of mustard seeds along with lemon peel, salt, and other versatile spices that makes it a must for your kitchen. It’s good on almost anything.
Serve with your side salad…and voila you just took breakfast up a Gjelina notch in your own home without the fucking price tag. Bam!