The Pepper Guide to Simbang Gabi Breakfast #2: Quickmelt Coddled Eggs and BaconDecember 17, 2015
Quickmelt is, as millenials call it, my jam. It is my secret shame, the guiltiest pleasure that will kill my reputation as a writer with any semblance of a refined palate. I eat it in chunks, shave it over luxurious silky pasta that deserves pecorino Romano or Parmeggiano Reggiano, and bake it on seafood, which is a culinary cardinal sin.
My favorite use of it comes in a semi-disgusting breakfast plate—basically bacsilog, with thick slices of quickmelt and spicy suka. A perfect bite ratio would mean first dunking bacon and a chunk of quickmelt in a bath of vinegar, then shoving it onto a very large spoon that has chilli garlic, a bit of egg, and a copious amount of garlic rice. When I lived abroad for a time, I craved it more than I did sinigang or adobo, which says a lot about who I am as a person (and what my blood and fat is now most likely composed of), and at least twice a week, I would cook this monster up as my morning meal, terrifying ordinary, cereal-and-oatmeal people around me.
Quickmelt Coddled Eggs with Bacon and Soldiers
Quickmelt turns into a cheesy, salty topping for slowly coddled eggs, with both crispy shards of bacon and toasted bread as edible receptacles for golden, molten yolks.
Yield: 1 serving
Total Time: 25 minutes
- 2 eggs
- 2 tbsps Quickmelt, grated
- 4 strips bacon
- 1 slice of whole-wheat toast
- salt and pepper, to taste
- Crack two eggs into a ramekin or heatproof jar. Assemble a bain-marie in a pan with water that comes 3/4 up the side of the jar.
- Cover the jar with aluminum foil and simmer for 8-10 minutes, or until the egg is just set but still runny. Season with salt and pepper and add the cheese. Torch or put under the broiler to brown.
- While the eggs are cooking, render the bacon until completely crisp.
- Toast the bread and slice into four lengthwise pieces.
- Dip the bacon and toast into the eggs.