炒蛋與水果的冰火碰撞


  有一個朋友也叫法蘭 Frances,這位法蘭媽媽有著令人非常敬佩的活力跟堅持,除了每天穿梭在各大展覽之外,最厲害的就是為女兒做了六年的早餐,而且她的早餐都是那種大菜,燉飯,義大利麵,聖誕樹蛋糕等等,還一定會有飲料搭配,有時候還有音樂CD作為背景音樂介紹,令人佩服不已,但要效法卻覺得很有難度,因為小魚姊小學時候我都是起床之後做便當,上國中之後則是要起床照顧菜園,實在沒甚麼力氣和時間去做厲害的早餐。

終於,有一天吳法蘭 PO 的早餐比較簡潔快速,而且感覺味道很 ‧ 特 ‧ 別!那就是芒果炒蛋吐司,一開始覺得很奇怪怎麼會這樣搭配,據說是法蘭外婆的鄰居教她外婆的,之後就成為她們的家傳菜……

一向對水果入菜有點頭疼的我原本有點抗拒,但又一直回想起她說:
冰冰的芒果配上熱熱的炒蛋,甜甜鹹鹹的滋味
所以找了一天終於來試試,但第一次的嘗試用的是愛文芒果,發現水果太甜,把炒蛋的香氣都蓋過去了,第二年我改用秀明農法的金煌芒果,結果令人大為驚豔,切丁的具有酸甜滋味的金煌芒果,加上熱熱的炒土雞蛋,放在微烤熱的吐司上面,碰撞出非常豐富的層次跟口感,真的是夏日早餐的完美搭配!

之後我又嘗試了用酪梨來做,也非常的好吃,將酪梨與番茄切丁,用橄欖油和一點海鹽,黑胡椒調味,放在吐司上,再加上炒好的雞蛋,搭配冰涼的蘋果氣泡水,感覺真的活力十足,元氣滿滿喔!


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友善種植紀錄,1,宜蘭食記,1,早午餐美食,1,法蘭餐桌,19,生活二三事,4,秋冬食譜,4,設計民宿,1,走跳食記,5,食材和食譜,12,
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法蘭餐桌: 炒蛋與水果的冰火碰撞
炒蛋與水果的冰火碰撞
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