I admit I have a problem. SRA- Serial Restauranteur Anonymous, I love working with restaurants when they are just opening. There is possibility and creativity that feels alive. I used to go in as a pastry cook and test, experiment, discuss, taste, and repeat until it was perfect. It’s the best part. Once the restaurant starts running, the menu gets narrowed down to 3 to 4 favorites that everyone orders again and again. You end up just making those day after day. I speak for many chefs when I say this is where the monotony sets in. We were born to create and its hard to just perform the greatest hit day after day.
So, when I have a choice, I will always create. The possibility and risking failure kind of makes life more fun…for me at least. I’ve failed many times in the kitchen to get here- for things to work out. But, here are two triumphs for the day. Working in the kitchen continues to teach me life parallels- keep going at it and you’ll get better and better, whatever it is… whether cooking the perfect egg, or learning how to communicate with your partner. It starts with an idea, then a recipe, then it can be repeated. I guess its part process, part creativity.
The Ultimate Air-Fryer Breakfast Sandwich
- 1 slice of prosciutto or thin ham
- 1 egg
- 1 english muffin
- 2 Tbsp. queso fresco (or melty cheese)
- 1 tsp. minced onion
- a quarter avocado
- a few spinach leaves
- a few cilantro leaves
- Pickled red onion (optional)
- Cholula hot sauce(optional)
Spray a ramekin. Place piece of prosciutto or ham in the bottom. Then crack egg into it, crack some pepper on top and cover egg by folding the prosciutto over so it is like a neat package.
Mix cheese and onion together. Spread on each half of the english muffin. Place 2 english muffin halves and the egg ramekin in the Airfryer. Cook at 330 F for 8 minutes, or the egg is set. (I got a soft egg, but it wasn’t runny).
Build sandwich by topping one half with avocado. Top the other half with spinach leaves, then, carefully place egg on top. Top with pickled onions and cilantro leaves. Add Cholula if using. Close sandwich and eat immediately.
Bread Pudding à la AirFryer
- ¼ cup stale bread (not onion or “everything” seasoning breads)
- 1 egg
- 2-3 Tbsp. milk or cream
- 2 tsp. maple syrup
- ¼ tsp. cinnamon
- ¼ tsp. vanilla
Spray a ramekin. In a bowl, mix all the ingredients except bread. Whisk with a fork. This is your custard. Place torn bread pieces in the ramekin, then pour custard over the bread, covering it generously. Press bread down so it can soak up the custard. (Ideally let this sit overnight in fridge). Bake at 330 F for 12 minutes or egg starts to come away from the sides of the ramekin. Serve with berries if desired.