我發覺如果家裡有剩一點一點的東西時我就會特別有創意，最討厭剩菜了，又不想浪費，奶奶以前常說，鋤禾日當午，汗滴禾下土，誰知盤中飧，粒粒皆辛苦!! 來警告頑皮搗蛋的孩子們不要浪費食物，直到今天我還是會吃完碗裡所有的飯。今天做了這個蛋堡，一面想著如果奶奶還在，一定會這麼告訴我!
份量: 4 人份
A材料
小餐包 4 顆
火腿 4 片
三明治牙籤 4 根
B蛋料
蛋 6 顆
牛奶 2 大匙
鹽 ½ 小匙
黑胡椒 ¼ 小匙
香檳巧達起司絲 ¼ 杯
橄欖油 1 大匙
C抹醬料
美乃滋 2 大匙
白酒醋 ¼ 小匙
糖 ¼ 小匙
黑胡椒粉 ¼ 小匙
日本七味粉 1 小搓
紅椒粉 1 小搓
蒜頭粉 1 小搓
鹽 1 小搓
作法
1. 將C料全部放入一小碗中拌勻，備用。
2. 將蛋加牛奶，鹽，和黑胡椒粉打勻，起一小型不沾油鍋加熱橄欖油，油熱後倒入蛋汁，鍋邊緣的蛋會先熟，用筷子把熟的蛋攪到鍋中間，重覆這個步奏直到所有的蛋都都9分熟了，再將香檳巧達起司灑到蛋上面，關火，鍋子不動繼續用餘熱悶到蛋全熟為止。稍放涼後移至盤中，用大小剛好的比斯吉圈圈切出一塊塊的厚厚的蛋排來，最少要能切四塊。
3. 將小餐包內塗上C料，擺一塊蛋排，再把火腿摺疊，蓋上餐包後，用牙籤固定。
Mini Breakfast Sliders
A Ingredients
Mini burger buns 4 pieces
Ham 4 slices
Sandwich toothpicks 4 sticks
B Ingredients
Eggs 6 pieces
Buttermilk 2 tablespoon
Salt ½ teaspoon
Black Pepper ¼ teaspoon
Champagne Cheddar ¼ cup
Olive oil 1 tablespoon
C Ingredients
Mayonnaise 2 tablespoon
White wine vinegar ¼ teaspoon
Sugar ¼ teaspoon
Ground black pepper ¼ teaspoon
Japanese Chili Powder 1 pinch
Cayenne pepper 1 pinch
Garlic powder 1 pinch
Salt 1 pinch
Directions:
- Mix C ingredients well in a small bowl.
- Beat eggs, salt, and black pepper in a mixing bowl until blended, heat olive oil in a small non-stick frying pan, pour the egg mixture into the pan when hot, use a non-stick spatula to stir the outside, cooked egg into the center, and let more raw egg juice flow to the bottom, when all the eggs are about 90 % done, sprinkle champagne cheddar cheese onto the hot eggs and turn off the fire, let the remaining heat cook the egg slowly. Wait a few minutes to cool down a bit, then transfer the whole egg steak to a plate. Use a biscuit cutter, but out 4 little egg rounds.
- Spread the C sauce onto the mini burger buns, top with a egg round, a folded slice of ham, replace the top bun, then secure with a toothpick.
Servings: 4
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