Don't even get me started on sourdough bread. Yes, I jumped on the bandwagon and made a sourdough starter. It took two weeks for my starter to mature. Once my starter was ready, I started making the bread at 7 am and end up baking it 12 hours later. I was tired and hungry, but it’s so satisfying to make something from scratch. During the whole process, I was uneasy since it was my first time making sourdough bread. My patience was truly tested. When finally I took it out of the oven and saw my bread baby, I was so happy! It’s so worth it. It took me all day to make it and only 5 minutes for me and my hubby to devour almost all of it. At the end of the day, I'm just glad that it turned out edible. Bakers. Please can you also share you're secret for being so patient? I need a full dose before I attempt to make some bread again. For this recipe, if you made sourdough bread from scratch or bought one, it doesn't matter. Wheat bread, ciabatta, brioche, choose whatever bread your heart desires. It’s gonna be delicious. Sorry about my bread rant. I just wanted to make a good toast with some good bread. I'll share a sourdough recipe soon whenever I get the technique right. For now, if you want to make one from scratch, there are a lot of bloggers out there who have more in-depth knowledge of the whole process of making sourdough. Good luck!

For Chipotle Mayo:

3T Mayonnaise

2ea Chipotle Peppers (in Adobo Sauce)

Lemon Juice

Add mayonnaise and chipotle peppers, including a little bit of the sauce, in a food processor or blender. Pulse until the peppers are in small chunks. Adjust the number of peppers according to your spice preference. Add lemon juice to taste.

For Pickled Shallots:

1/2C Apple Cider Vinegar

1/4C Water

2T Sugar

1t Salt

1C Shallots, sliced

Mix apple cider vinegar, water, sugar, and salt in a saucepan. Heat up until sugar and salt are dissolved and liquid starts to simmer. Pour over shallots while the pickling liquid is still hot. Let it cool down at room temperature.

3ea Scallions

Vegetable Oil

Salt

Pepper

Sourdough Bread

Butter

3ea Eggs

Toss the scallions in vegetable oil, salt, and pepper. In a hot pan, cook the scallions until they are charred and tender. Set aside and slice diagonally in 1-inch pieces. Using the same pan for the scallions, add some butter and toast the sourdough until each side is golden brown. For the scrambled eggs, whisk them until smooth and season with salt and pepper. Use the same pan for the scallions or use a nonstick pan. Melt some butter and then add the eggs. Using a rubber spatula, start scraping the eggs from the outside edge going towards the center. Repeat this step until the eggs are glossy and fluffy. Turn off the heat when eggs are almost cooked to avoid overcooking. The pan has carry-over heat that will finish cooking the eggs. To assemble the toast, layer a good amount of chipotle mayo on top of the sourdough bread. Then add the eggs and garnish with scallions, pickled shallots, and black pepper.