Coat sweet tocino in Japanese breadcrumbs to make a new breakfast hybrid, tocinokatsu! With cheese and butter, the scrambled eggs are simply irresistible.
Crunchy Tocino with Scrambled Eggs Recipe
Join the katsu bandwagon with this delicious packed lunch or breakfast recipe.
Ingredients
Crunchy Tocino with Scrambled Eggs Ingredients
- 1 500-gram pack tocino ready-to-cook
- 1 Egg beaten
- 1 to 2 cups Japanese breadcrumbs
- oil, for frying
- 5 eggs
- 1/3 Cup cheddar cheese
- 1 to 2 teaspoons Butter
- salted egg to serve
- tomatoes to serve
Instructions
- Make the tocinokatsu: Toss tocino with the beaten egg, then coat each piece with breadcrumbs. Heat oil to medium and pan-fry coated tocino in batches. Drain on paper towels. Set aside.
- Cook the cheesy scrambled eggs: Beat 5 eggs in a bowl, then add cheese. Melt butter in a nonstick pan. Add cheesy eggs and cook to your desired doneness.
- Assemble on a serving platter with salted eggs and tomatoes on the side, if desired.
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