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Susan Jung

I rarely eat breakfast, but when I do, I almost always choose something savoury. These two dishes are hearty but a little time-consuming (although not difficult), so are better reserved for a leisurely weekend.
Huevos rancheros (pictured)
There are many ways of making huevos rancheros (ranch eggs); the only things they have in common are the beans, tortilla and egg. This version - by food stylist Vivian Herijanto - uses Spanish chorizo and feta, because Mexican chorizo and queso fresco are hard to find in Hong Kong, and black beans instead of the more common refried pinto beans.
Olive oil, as needed
300 grams Spanish chorizo, sliced about 5mm thick
2 garlic cloves, minced and divided
15ml balsamic vinegar
1 425-gram can of black beans
4 corn tortillas
4 large eggs
1 avocado, diced
100 grams crumbled feta
Shredded iceberg lettuce
For the tomato salsa:
150 grams onion, finely chopped
2 garlic cloves, minced
1 red bird's-eye chilli, minced (or more to taste)
1 tsp ground cumin
300 grams ripe tomatoes, stems removed and discarded, then chopped
Fine sea salt and freshly ground black pepper
Make the salsa first. Heat 10ml of olive oil in a skillet then add the onion, garlic and chilli. Cook over a medium-low heat for a few minutes until the onion is soft. Add the cumin and stir for about 30 seconds, then stir in the tomato. Increase the heat and simmer until the mixture thickens slightly, stirring frequently. Season with salt and pepper. Scrape the salsa into a bowl and let it cool.
Drain the black beans in a colander, rinse them thoroughly under running water then drain again. Add the beans to the same skillet (there's no need to wash it) along with one clove of minced garlic, 125ml of water and salt to taste. Bring to a simmer over a low flame, stirring occasionally. Use the back of a fork or wooden spoon to mash the beans to a rough paste. In a clean pan, heat 5ml of olive oil, add the chorizo and the remaining minced garlic and fry until lightly browned. Stir in the balsamic vinegar and simmer for one minute.
Heat a non-stick pan, add a little olive oil, fry the eggs sunny-side up, then season with salt. Brush the tortillas on both sides with olive oil. In the same non-stick pan, fry the tortillas on one side until hot then flip over and cook the other side.
Place one tortilla on each plate. Divide the beans and chorizo between the tortillas then top with a fried egg, some salsa, feta and the avocado. Garnish with shredded lettuce and serve with the remaining salsa on the side.
Savoury bread pudding
This whole dish can be assembled the night before then covered and chilled. The next morning, take the baking dish from the fridge while you're preheating the oven, then bake it as directed.
For a vegetarian version, use sauteed vegetables (such as mushrooms, bell peppers and zucchini) and potato in place of the sausage and bacon.
450 grams fresh sausages (not the pre-cooked type)
200 grams bacon
1 large onion, diced
1 celery stalk, diced
5 large eggs, at room temperature
750ml milk
180 grams grated cheese, such as cheddar or gruyere
About 12 slices (about 8mm thick) good-quality bread, crusts removed, or more as needed
Fine sea salt and freshly ground black pepper
About 1/2tsp ground paprika
About 1/2tsp ground cayenne pepper
For the topping:
30 grams panko (Japanese breadcrumbs)
25 grams freshly grated parmesan
Butter, for the baking dish
Cook the bacon until crisp, then drain it on paper towels. When it is cool enough to handle, crumble it roughly. Pour off most of the fat then heat the pan over a low flame. Add the onion and celery and cook until soft, stirring frequently. Transfer the vegetables to a plate.
Remove the sausages from the casings and add the meat to the pan. Use a wooden spoon to break the sausage into small chunks, then brown them over a medium flame. When the sausage is cooked, add the bacon, onion and celery back to the pan, stir together, then remove from the heat.
Whisk the eggs with the milk, paprika, cayenne, a lot of pepper and a little salt (the sausage, bacon and cheese are salty).
Liberally butter a large baking dish. Lay down enough sliced bread to cover the bottom of the dish, then spread half the sausage/bacon mixture and half the cheese over the bread. Pour about one-third of the custard over the ingredients. Add another layer of bread, the rest of the meat mixture and the remaining grated cheese. Add a final layer of bread then pour the rest of the custard over the top. Leave for about an hour, pressing down on the layers so the bread gets thoroughly soaked with the custard.
Preheat the oven to 180 degrees Celsius. Mix the panko with the parmesan and spread over the pudding. Put the baking dish on a tray to catch any drips then place in the oven and bake until the custard is set and the surface is brown and slightly puffy.
Styling: Corner Kitchen Cooking School
 


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Susan Jung's recipes

Two hearty breakfast recipes: huevos rancheros, and savoury bread pudding

Huevos rancheros. Photo: Jonathan Wong

Lifestyle

Food & Drink

Savour your weekend with a hearty and delicious breakfast. Susan Jung prepares two great ways to start the day
