This weekend’s breakfast needed some Asian flair. I was wanting to make a Thai hard boiled egg dish, but opted to poach some eggs instead! Served over some quinoa and fried shallots, and topped with spring onion and a little cilantro. I made a sweet and tangy Thai inspired lime sauce to serve over it. It made for a quinoa bowl I might have to make again in the future! If you ever want to make the sauce yourself just use:
- 1/4 cup of lime juice
- 1/4 cup of fish sauce
- 1/4 cup of water
- 1/4 cup of brown sugar
- 2 tsp of cornstarch mixed into a fine paste with water or lime juice
In a small bowl, combine the cornstarch with just enough lime juice or water to make a fine paste (about 1 tablespoon) and set aside. Mix everything else in a small saucepan until well combined and bring to a boil over medium heat. Reduce the heat to medium low, and grab the small glass bowl of cornstarch mixture to give it a quick stir before mixing it into the rest of the sauce. Keep stirring until sauce is thick enough to stay on your mixing spoon without running off.
I’ll have to think of what to use it with next; I still have quite a bit left from breakfast. It would probably taste good on some meats, or maybe mixed in with some hot chili sauce. I bet it would taste really good with some spicy ramen.