Sambal Breakfast Cups

Updated: Sep 26, 2021

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For as long as I can remember when we don't have any food on the table, I would just make sandwiches outta sambal and mayo. That will be my go-to breakfast or brunch or lunch. The more I grow older, the more I cook, bake, experiment and discover. And this is how I elevate from a simple sambal-mayo sandwich into something special.



I think you have probably seen this in a fancy eatery which they use pastry instead of bread. Or maybe in a YouTube video? I hate bragging and taking credits, but this is one of the 1st recipes which I had posted back in 2012. I didn't know that it will explode into something viral (same as my black forest jar cake).



Either way, it is fun re-vamping some old recipes. Every step is nostalgia. I will be revamping more and more old recipes in the future. Pls stay tuned. In the meantime, let's get started with the recipe.


 

Ingredients:

(Serve 3)

  • Sesame Oil, For Brushing

  • Sandwich Bread, 8

  • Sambal, 1/2 TBSP

  • Kewpie Mayo, 1 TBSP

  • Grapeseed / Peanut / Sunflower / Canola Oil, 1 TBSP

  • Turkey Bacon, 6 Slices

  • Gula Melaka Syrup / Maple Syrup, For Brushing

  • Eggs, 6

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Dried Parsley, Pinch

 

Equipment:

  • Cast Iron Skillet

  • Oven

  • Muffin Tin

 

Directions:

  1. Please visit my "How To Make Sambal" page for the recipe.

  2. Preheat oven to 190 degrees celsius or 375 fahrenheit.

  3. Brush muffin tin with sesame oil.

  4. Trim the crusts from the bread.

  5. Roll the bread using a rolling pin and slice it into halves.

  6. Push 2 slices of bread onto the sides of each muffin mold, making sure the bread sits fully.

  7. Plug the center hole with a smaller slice of bread, which is why we need 8 slices of bread.

  8. In a small bowl, mix sambal and mayo until well combined.

  9. Spread the sambal mixture into the bread cups.

  10. *If you need more sambal-mayo mixture, use the same ratio.*

  11. In a skillet over medium heat, add in oil.

  12. Once the oil is heated up, add in the turkey bacon slices.

  13. Once the edges start to crisp, flip and cook for another 30 secs.

  14. *We only wanna sear the bacon until the edges are crisp brown. They will finish cooking in the oven.*

  15. Remove from heat and transfer onto a plate.

  16. Brush the bacon with gula melaka syrup, on both sides.

  17. Place the bacon slices into the bread slices, overhanging, at the center, just where the bread ends meet.

  18. Crack an egg into a cup or bowl.

  19. Scoop out the yolk with a spoon and drop it gently into the cups, on top of the bacon.

  20. Fill the cups with egg white.

  21. Repeat the process for the remaining eggs.

  22. *I find that doing it this way will reduce the mess, as the bread cups may be overflowing with egg whites and cause a huge mess.*

  23. Wack into the oven and bake for 10 to 15 mins, or until the egg whites are set but still jiggly.

  24. Remove from oven, season with salt, pepper and garnish with parsley.

  25. Carefully unmold and transfer onto serving plates.

  26. Serve immediately.


Yolk explosion...


 

Recipe Video:


 

This recipe is featured in my ECookbook:



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