breakfast, spicy, Thai-inspired, egg
Thai-inspired spicy breakfast for every Saturday morning in 2015 :P
You Will Need
Preheat oven to 400F. Season ground lamb with salt, pepper and 1 tsp. safflower seed oil. Place the pastry on baking tray lined with non-stick baking paper; bake for 15-20 minutes or until puffed & golden. Set aside.
Spray muffin pan with Non-stick cooking spray, Crack eggs into muffin pan, and bake until almost cooked through, about 5 minutes. Set aside.
Heat the wok over high heat, add 2 tbs. safflower seed oil, onion and garlic, stir for a minute, then add seasoned ground lamb; stir-fry until cooked through. Add chilli paste, soy sauce, and taste to your liking. Depends on your chilli paste, you might not need to add sugar. Add radishes and baby kale; stir-fry for a minute. Set aside.
Hollow out each pastry, spoon lamb stir-fry in the hole, place each egg on top, and drizzle with the sauce. Serve immediately.