Ingredients
4 Scrambled eggs
2 cups cooked rice
1 med diced onion
.5 cups milk & cold water
1 cup boiled edamame
1 cup lanced asparagus tips
2 good sized potatoes - boiled & pureed
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Scrambled the eggs w/some milk & a Tablespoon of cold water per egg. Mix in the cooked rice. Saute the onion in olive oil in a good sauce pot. Add and stir/whisk constantly the scrambled egg & rice mixture til fluffy. Pour and layer this whipped egg, onion & rice mixture into a (Pyrex) baking dish. I used a loaf style. Steam off the edamame & apsaragus tips. Layer them on top of the scrambled egg, rice & onion layer Top this with a good slatering layer of pommel puree/mashed potatoes. Dust w/paprika & scallion slices if you have them or want to