It is delicious and very moreish.
It is one of the top 5 Jspanese staple ingredients.
Adding Mentaiko will jazz everything up.
Today, I am turning ordinary potatoes into something extraordinary!
(c) GMV - Got My Vote!
This morning's breakfast concoction is a moreish dish filled with spicy salty caviar hash & roasted tomatoes with baked egg. Potato lovers will fall head over heels with this dish.
This is the perfect weekend brunch with friends.
The flavours are amazing.
- 4 potato hash browns
- 2 stripe sac of Mentaiko
- 4 tablespoons Japanese Kewpie mayonnaise
- 6 cherry tomato
- 2 tablespoon seaweed flakes
- 2 cherry radish
- 40g baby snow pea sprouts
- 20g shave parmesan cheese
- 20g fresh parsley
- 2 egg
- 4 slices of sourdough bread (because 1 is not enough with this moreish dish
3. Mix Mentaiko, mayonnaise and parsley together.
4. Bake the hash browns and cherry tomatoes in the oven.
5. Arrange the hash potato and roasted cherry tomato in a terracotta dish. Add a drizzle of olive oil.
6. Lightly sprinkle some cheese.
7. Crack the egg at the center of the dish.
8. Bake for 3 minutes.
9. Add the Mentaiko mayonnaise around the egg and bake for a further 2 minutes.
10. Remove from the oven.
11. Garnish with fresh baby snow pea sprouts and grated cherry radish on top.
Note: Mentaiko is quite salty by itself, so I've omitted salt in this recipe.
12. Toast the breads with a drizzle of olive oil on top.
13. Grill the sourdough breads and top with some parmesan cheese.
14. Garnish the golden toasty sourdough parsley.
15. Serve the sourdough breads with the mentaiko baked potato.
Volia! This just looks so delicious.
Spread ample baked Mentai on the sourdough slice.
It is too good, 2 slices of sourdough are not enough.
Reaching out for another sandwich slice ....