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Breakfast Curry Toast

Breakfast Curry Toast

“Seeing the look on someone’s face when they eat my food...I feel joy in the entire process. From buying the ingredients to getting to see someone eat it. I like every single step of that process.”

—Naomi Pomeroy
Chef and Restaurant Industry Activist

Jump-start your morning with her satisfyingly filling toast recipe.

Recipe by

Naomi Pomeroy

Chef & Restaurant Industry Activist

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Ingredients

Serves 2

Buttered toast

2 slices, Japanese bread, cut thick
1 tablespoon, French butter

Curry

1 oz clarified butter
2 oz sweet yellow onion
0.2 oz garlic, grated
3 oz  potatoes, diced small
1.5 oz carrots, diced small
1.5 oz frozen peas
1 oz green beans
9 fl oz homemade chicken stock, heated
1.5 oz curry roux blocks
Salt

Topping

2 eggs
Fresh herbs (Italian parsley, chive, thyme)

 

sandwich bread mode 3min

Directions

Ready in 30 min

  • Peel and chop onions finely. Peel the carrots and potatoes and dice into small pieces. Cut the green beans into ¼ inch pieces.
  • Heat the butter in a pot, add the vegetables from step 1, and cook until the onions are tender or when 90% is cooked.
  • Add pre-warmed chicken stock and curry roux block to the pot and stir with a wooden spoon. Simmer.
  • Add peas last and allow to simmer for another minute.
  • Toast the bread for 3 minutes on sandwich bread mode. Make fried eggs while the bread is in the toaster.
  • Spread French butter on the toast, top with curry, and place the fried egg on top. Top with herbs and salt as preferred.

How to make Japanese milk bread

Ingredients

Makes a big 40 oz Loaf

8.5 oz Japanese Bread Flour
7 oz boiling water_______ Mix, knead and wrap in plastic over night
34 oz Japanese Bread flour
25 oz milk
2.5 oz sugar
0.5 g yeast
2 oz butter
0.8 g salt

Directions

  • Knead all ingredients (after making the paste ball the night before)
  • Allow to rise about 1.5 hours, punch down, shape, and allow to rise in bread mold for about 40 more minutes.
  • Bake at 360F for 25 minutes with the lid on, and additional 15-20 minutes with it off, or until the internal temperature reaches 200F, remove and cool completely before slicing.

Naomi Pomeroy

Chef & Restaurant Industry Activist

Naomi Pomeroy is the chef and owner of Beast and Expatriate in Portland, Oregon. An Oregon native, she is a self-taught chef, and has a vision for a more equitable and sustainable model for the future of the food industry. In 1999, she founded the underground supper club sensation Family Supper, which led to opening the restaurants Gotham Tavern, clarklewis, and Gotham Coffee Shop. In 2007, she returned to her roots with Beast, an intimate 24-seat restaurant serving seasonal six-course tasting meals at communal tables. She was named a Best New Chef in Food & Wine in 2009, won the James Beard Award for Best Chef Pacific Northwest in 2014, and published an award-winning cookbook, Taste & Technique, in 2016. In late 2020, against the backdrop of unprecedented changes, she transformed Beast into Ripe Cooperative, a marketplace that seeks to elevate the art of the home-cooked meal.

Profile Photo: Chris Court

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