Right about now, you may be scratching your head and thinking,” This doesn’t looks like a dessert, baked good or sweet treat of any kind. Where’s the chocolate? No cake? What in the world?” Ok, so Korean Ham & Eggs with Chile Maple Sauce isn’t something you’d normally find around here but today I’m changing things up a bit. Truth be told, once a month going forward you may find recipes that are a little out of the norm for this space but change is a good thing, right? This is my first month participating in the Pass the Cookbook Club.
If you’re anything like me, you probably have a ton of cookbooks collecting dust on a shelf. Sure, I cooked a few of the recipes from each when I first bought them then they were relegated to a shelf and forgotten. The Pass the Cookbook Club has us dusting off those books and delving back in. Each month it’s a different book and a choice of three recipes.
This month our cookbook was Seoultown Kitchen by Debbie Lee. This book is filled with Korean pub grub that had me drooling over my choices. In the end, I chose her recipe for Spam and eggs. I’ve eaten Spam once or twice back in high school. I don’t remember it being a bad experience but the grownup in me was having a hard time bringing myself to actually give it another go. So, I adapted to something I’m more familiar with. Taylor Ham. AKA: Pork Roll. This seems to be a product that is very regional so another great addition would be a small ham steak. Ooo! Or how about some crispy pancetta?
A sunny side up egg sits atop a slice of crisp, pan-fried pork roll and a bed of white rice all drizzle with a sweet and spicy chile maple sauce. The sweetness of the sauce is wonderful paired with the salty pork roll and the tender egg. This simple Asian dish made a wonderful lunch or would be a wonderful addition to a brunch. Delving into Asian cooking and a new to me cookbook has me looking forward to making this dish again as much as I’m looking forward to seeing what next month holds.
Looking for more spicy inspiration? Check out my “Some Like It Hot” collection on Foodie:
One Year Ago: Plum Macarons
Two Years Ago: Carrot Apple Spice Muffins
Sunny side up eggs served with crisp pork roll slices, rice and a sweet and spicy maple chile sauce.
- 1/2 cup pure maple syrup
- 2 tablespoons finely ground chile powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 8 eggs
- Sea salt and black pepper, to taste
- 4 slices of pork roll
- 4 cups cooked white rice, hot
- In a small pot combine maple syrup, chile powder, cinnamon and smoked paprika. Bring to a boil then reduce heat. Simmer 10 minutes then keep warm.
- Place a large nonstick skillet over medium low heat. Add vegetable oil and heat 1-2 minutes until hot. Crack eggs into hot pan and cook, sunny side up 4-5 minutes. Season with salt and pepper, to taste.
- Place a medium skillet over medium-high heat. Add pork roll slices and cook 3-4 minutes per side.
- To serve, place 1 cup of rice on a plate. Top with 1 slice of pork roll and two eggs. Drizzle with maple chile sauce. Serve immediately.
Adapted from Seoultown Kitchen