Damn, that looks tasty, gotta try it out. Only I don't have a blender :/. Anyway, my contribution to the thread:
Ei-uienprut Deluxe (rough translation: A mire of eggs, onions and bacon)
My guest for the dinner had a camera, so quality pictures FTW. This one is called
Ei-uienprut Deluxe (Note: Deluxe because its with meat, the original recipe was veggie-friendly. More on that later). What you need are the following:
The main dish in this case was served with rice and beans. The ingredients for the main dish are onions (one big onion is enough for two persons), pepper, Italian/French Herbs (dried, fresh could be used), Soy Sauce (I use Kikkoman), and stuff thats called Katenspek in the Netherlands and is basically some type of bacon. You can use regular bacon or something like it. Furthermore, an essential ingredient:
You need two eggs per person.
Cut up the onion and the bacon:
Bake the bacon, toss in the onion a little later. I used a Teflon baking pan:
Smash the eggs, clutch them, and add the pepper, Italian or French herbs and the Soy Sauce:
How much depends on your tastes, but I would at least toss one table spoon of herbs and 2-3 table spoons of Soy Sauce. Itll then look like this:
When the bacon is crispy and the onion is thoroughly baked, pour in the mixture:
Now, if you want to do this as a real pro, theres a trick for baking the omelette to perfection. Pre-heat a lid a little on an other fire of your stove. When you are finished with baking the onion/bacon and have poured the mixture on (make sure to spread it equally around the pan), put on the heated lid. This way the omelette is more equally heated. After pouring in the mixture, put the fire low and let it clot (can you use that word in cooking?
) for 10-15 minutes. This is also the moment were you could start with the rice and beans, or prepare a salad, or do other important stuff.
A picture of everything:
And finished:
Bonus picture of company:
Goes well with HP Sauce, Ketchup, but especially Bulldog Sauce. Unfortunately I was out of Bulldog Sauce so I dont have a picture of it
. But you can probably pick it up in a foodstore with Japanese stuff. Bulldog Sauce was meant to accompany
Tonkatsu I believe, but its very fitting with this. Also, it also turns out very taste when you leave out the bacon and replace it with mushrooms such as champignons. Anyway, I hope some of you will try it out, it is fairly simple to make and damn tasty
. True story: developed by my dad when he lived as a student in a squatted building in Amsterdam in the 60s. Somehow an Japanese exchange student ended up there too and started adding Soy Sauce to about everything they cooked. And this recipe was born
.
