Breakfast/ Cooking

What’s on My Plate: “Californian Breakfast”

Special service announcement everyone…I cook, sometimes! One of the key benefits to living in California is that this state is full of great farms that turn out incredible produce. On the weekends, you can find me at a farmer’s market asking questions like, “how do you cook cranberry beans (side note: they do not taste like cranberries)? What is a pluot? (If you ever get one, it’s worth it.) Luckily I have an unabashed attitude, or one that comes across as completely unaware, so when I ask my questions strangers happily answer. Thank God for genuinely nice people!

Is this challenging? Yes. Fun? Absolutely.

In the spirit of trying something new, from time to time I’ll be sharing what I make with a series called “What’s on My Plate.” I want to highlight what I’m eating, and the farms where these ingredients came from (insert promo to support local farmers). If there’s a request to provide a recipe, I’ll be happy to write about it – just let me know e.g. leave a comment, write me an email, send me a tweet…pick one!

This plate is my “Californian breakfast” because it well represents Cali (touches of Asian with American, with a heavy dash of farm) – the classic American Sunny Side Up egg with sautéed tomatoes. and traditional Chinese sticky rice (carbs are my friends) topped with Momofuku’s ginger scallion sauce. Flavorful, delicious, and tasty.

This plate includes ingredients from:

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