As I gaze out my bedroom window, I see the cherry blossoms in my garden. It’s so beautiful, and harmony atmosphere which reminded me of Japan, cherry blossoms trees along the road. That reminded me I had green tea eggs in the fridge. That I had made green tea eggs a day ago.

Felt like having creative fun breakfast, and my mind is wrestling, telling me to have mango tuna toast. Search my pantry for it. Just warm up on a bowl in microwave. So, I am combining green tea eggs with mango tuna on toast.

Stop your mind from wrestling what to eat. Let’s trick your mind and indulge your taste buds with a delectable creative meal that is fusion or rather East meet West breakfast. Here’s my breakfast that is creative, fusion, colourful and delicious. Enjoy with a cup of hot brewed coffee sitting outside my garden in Winter enjoy watching my cherry blossoms tree.

Green Tea Eggs Ingredients one day in advance

2 eggs, plus water to boil eggs
20 g matcha powder
1 oolong tea bag or any green tea (OPT)
4 Tbs brown sugar
1/4 c soy sauce
1/4 Tbs miso paste
1/2 Tbs ginger powder
1/2 Tbs garlic minced
40 ml mirin
1 cinnamon stick
6 cloves
6 black peppercorn
2 1/2 c water, more if needed

Toast and mango tuna

2 slices bread
95 g mango tuna
butter, to spread toast

To do one day in advance

Method

Bring a pot of water enough to cover eggs to boil over medium heat, cook eggs for about 10 minutes. Drain the water, place egg in ice water and in fridge for about 45 minutes. When eggs are cool, crack the shells and set aside in bowl.

Using the same pot, on medium low heat add eggs, matcha, tea bag, brown sugar, soy sauce, miso paste, ginger, garlic, mirin, cinnamon, cloves, black peppercorn and 2 1/2 c of water. Stir to mix well. Let’s simmer for 1 hours; occasionally stir to coat the eggs. If water reduce, add more to cover the eggs. Continue to simmer on low heat and stir for another 30 minutes. After 30 minutes up, switch off, remove from hob and sit on bench top to cool. Remember, stir to coat the eggs frequently. Let it sit in marinade for 1-4 hours. Remove it and use egg cutter, cut it to thin slices. Place on pate and set aside.

On the day

Put two slices of bread in a toaster, toast to your liking colour. Spread butter over the hot toast. Warm up mango tuna in microwave 30 seconds first then a further 15 seconds. Do the same for the green eggs, microwave it for 20 seconds first then 10 seconds; making sure eggs doesn’t burst by covering with cling wrap on plate.

To assemble

Place the buttered toast on a bigger plate, one buttered toast spread the warmed up mango tuna all over. The second buttered toast line it with sliced green egg. You can cover both toasts together to eat or eat individual toast with hot cup of brewed coffee. Enjoy!!!!

https://helenscchin.com/2024/08/20/green-egg-and-mango-tuna-on-toast/

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