8 slices of nitrite-free Canadian bacon
4 C cooked Madagascar pink rice
black sesame seeds for garnish
Chile-Ginger Syrup (makes about ½ c)
½ c ginger syrup
2 t finely ground chile powder
½ t cinnamon
1 t smoked paprika
First, make the chile-ginger syrup. In a small saucepan over medium heat, combine the ginger syrup, chile powder, cinnamon and smoked paprika. Bring to a low simmer and cook for about 10 min to allow the flavors to melt. Remove from the heat and cover the pot with aluminum foil to keep warm.
Bring water - about 2" deep - to boil in a large, flat bottom pan. Gently break eggs into the boiling water. Poach until desired doneness. We like ours with the yolk still a tad soft. Remove the eggs to a plate with a slotted spoon.
Heat a skillet over medium-high heat. Add the Canadian bacon slices and brown on each side for 2 to 3 minutes, or until they can attain a nice crust. Remove from the heat.
I'm so impressed by everyone's spam recipes!ReplyDelete
I was scared of the spam, your substitution is a good one!ReplyDelete
I couldn't do the spam either ;) I love how you changed yours up with canadian bacon. Good call! And I've never hear of Madagascar pink rice before! Now I'm officially intrigued. I'm going to seek that out and give it a try. Thanks for turning me on to something new.ReplyDelete
Love your adaptations especially the pink rice!ReplyDelete
I love seeing how everyone makes these recipes their own. Canadian bacon is the perfect substitution.ReplyDelete
You took it to the next level. Pink rice? I never even knew it existed >< And the poached eggs. Totally digging your spin on this!ReplyDelete