Exquisite Gluten-Free Indonesian Breakfast: Mouthwatering Rendang Eggs and Coconut Rice
Discover a luxurious gluten-free Indonesian breakfast recipe featuring tender rendang eggs atop aromatic coconut rice. This mouthwatering, gourmet meal showcases the rich flavors of traditional Indonesian cuisine and is perfect for those seeking an unforgettable culinary experience.
Allergens
None
Ingredients
- 2 cups cooked jasmine rice
- 4 large eggs
- 1 cup rendang sauce (beef or chicken)
- 1/2 cup shredded coconut, toasted
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
Instructions
- Prepare the jasmine rice according to package instructions and set aside.
- In a non stick pan, cook the eggs to your desired preference (sunny side up or over easy). Season with salt and pepper.
- In another non stick pan, gently heat the rendang sauce. Stir in the cooked rice and mix well until all grains are evenly coated.
- To plate, spread a generous portion of coconut rice on each plate, creating a small well in the center.
- Carefully place a cooked egg in the well, followed by ladling rendang sauce over the eggs and rice.
- Garnish with shredded toasted coconut and chopped cilantro.
Chef’s Insight
The combination of flavors in this dish showcases the depth of Indonesian cuisine, balancing richness with fragrant aromatics.
Notes
Feel free to adjust the heat level of the rendang sauce according to personal preference.