Seoultown Ham and Eggs {Pass the Cookbook}

It's Pass the Cookbook time again...this was all started by Kita, the culinary force Pass the Sushi blog. This month we had the option of cooking one of three recipes from Seoultown Kitchen: Korean Pub Grub to Share with Friends and Family by Debbie Lee - Ginger Soy Beef with Chile Tomatoes, Chile Chicken Wings, and Spam and Eggs. All three looked delicious and flavorful. But, in the end, I opted to do a twist on the Spam and Eggs; sorry, folks, I don't do Spam and I don't - typically - eat white rice. So, my version is made with Madagascar pink rice, Canadian bacon, poached eggs and a chile-ginger syrup. Enjoy...we surely did! This recipe serves 4.

8 eggs

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.

To assemble, place 1 C of the hot rice on a middle of a plate or bowl. Top with 2 slices of Canadian bacon and 2 poached eggs. Drizzle with the chile-ginger syrup and sprinkle with sesame seeds. Serve immediately.