My main reason of serving this is because my sister has been waking up real early everyday to get to work on time, but because she gets home late and would like to sleep longer, she would use a little more extra time catching up on sleep rather than cook herself some breakfast. I felt a little guilty and worried about it, so I decided to wake up and cook all of us breakfast, just so sis and mom would take a break from eating cheese sandwiches.
This recipe I am about to share is taken from YUMMY Magazine March 2012 issue.
Tocinokatsu with Cheese Scrambled Eggs
Ingredients - Tocinokatsu:
- 1 (500-gram) pack ready-to-cook tocino
- 1 egg, beaten
- 1 to 2 cups Japanese bread crumbs
- oil for frying
Ingredients - Scrambled Eggs:
- 5 eggs
- 1/3 cup Cheddar cheese, grated
- 1 to 2 tablespoons butter
How to Cook:
- Make the Tocinokatsu: Toss tocino with the beaten egg, then coat each piece with breadcrumbs. Heat oil to medium and pan fry coated tocino in batches. Drain on paper towels. Set aside.
- Cook the Cheesy Scrambled Eggs: Beat 5 eggs in a bowl then add cheese. Melt butter in a nonstick pan, add cheesy eggs. Cook to your desired doneness.
As for the eggs, the addition of cheese was a nice change, but as we ate more and more of it we tend feel "suya." Good thing I garnished it with spring onions, it added a little bit of dimension to the taste.
According to the magazine, you can also use beef tapa to this recipe, or use a different kind of cheese for the eggs. They also recommended serving it with salted eggs and tomatoes, but I felt it was a little too much eggs for the day, but of course, it is something you can also serve - not everybody wants scrambled eggs anyway.