Breakfast!!

Wonton Breakfast, Wakefield, QC, 2014

I have always been quite apathetic about breakfast. I finally found something nutritious that makes me happy to be alive and awake. You have to watch the salt and sugar levels in your sauce, but you can add all kinds of fresh and steamed veggies to this to make it different each day. This dish is easy to prepare in advance and will save you time in the morning. Yum. 

1 pkg. won ton wrappers

1 part ground beef & 1 part ground pork

Salt & pepper

Additional options, finely diced chives or white onion, ginger, fried mushrooms etc.

Set up a cutting board and a small bowl of water. 

Cover your stacks of wonton wrappers with a damp cloth to keep them from drying out. 

Using your finger, trace a line of water around the square. I usually do 6 at a time. 

Using a teaspoon place your filling in the center of the square.  Fold over square to make a triangle, pushing out any air pockets. Bring together the bottom ends of the triangle and fold over & pinch ends so they hold. Use minimal amounts of water to seal ends or seams if needed.

Arrange your wontons on a baking tray and place them in the freezer for 15 min. when they are cold they are easily put in small portion sized bags for easy access to be stored in the freezer until ready.

I usually put 4-6 wontons in boiling water for 5 minutes, when they begin to rise to the top of the pot I crack an egg into a small bowl, lower the temperature in the pot to medium and slip the egg in.

The sauce for this dish can vary, but I’ve found it handy to have 'a mis en place' in the fridge for easy access. My mis en place includes: Miran, Chinese garlic chilli sauce, tamari & sesame oil. Also in the fridge, chicken stock ice cubes.

In a frying pan add a teaspoon of oil to gently brown diced chives; quickly add your favoured amount of  garlic chili sauce, and miran for a basic sauce. Additionally you can add ginger, soup stock, sesame oil, garlic etc. to taste then reduce. 

After straining your wontons and poached egg, rest in a bowl of steamed spinach.

Ideally top with coriander, sprouts, sesame seeds, pickled ginger, grated carrot etc.