Yesterday, we has vegetarian pad Thai for lunch. Not that we needed the carbs or anything. It is quick however and has the virtue of calling for bean sprouts as an ingredient. There were a whole lot of bean sprouts in the refrigerator so I have been finding recipes to use them up.
Later that evening, I prepared son-in-law eggs. The recipe is pretty simple. Take hard cooked eggs, cut them in half. Deep fry them face down until golden and bubbly. Drain face up while you make a sauce from 2 tablespoons oil, 1/4 cup brown sugar and 1/4 cup fish sauce. I used grated piñoncillo, you heat the oil, melt the sugar in the oil (stir it so it doesn’t burn) and then add the fish sauce. Simmer until thick and smooth. Cover the eggs with the sauce, garnish with crisp fried onion flakes, chile slivers and cilantro. Husband liked them, me not so much, but they do make a good high protein snack except for the sugar.