13 Appetizer, Bento, and Supper recipes with Egg and Teriyaki sauce made by Frying and Simmering

French toast

I believe in food recycling, i.e. when something is still edible, and there is a delicious and healthy way to eat it, then why not? We should never let our food spoil, even when there's overabundance of it! :-) Enjoy these delicious, savory French toasts, which make a perfect weekend breakfast.

Maltagliati

When you make your own pasta, you will always end up with some scraps, even more if you make ravioli. You can easily recycle this leftover pasta to make maltagliati, meaning "poorly cut" in Italian, which was traditionally meant as food for the poor. We are way past that, and today you can enjoy rich texture and amazing flavor of your pasta without the social stigma ;-)

Creamy scrambled eggs

I love the creamy texture of scrambled eggs, but I strongly dislike the idea of eating eggs raw, so I hacked a scrambled eggs recipe to be both completely set, creamy, and pack a crunchy punch as an extra. It's so delicious with fresh bread or toast, and the consistency makes it spreadable like a cottage cheese! I come back to this recipe quite often, because it's simple, fast and feels luxurious ;-)

Spongy waffles

Usually waffles are served crispy, but from time to time I like to make them soft and spongy — perfect base for a plum jam! :-) This recipe makes 4 delicious, spongy waffles that you can prepare in no-time!

Tuna and egg bento

The bare tuna-paste bento was a great success, but with the arrival of my new bento container, I was left with some extra unused space. I decided to fill the space with easy to make and very tasty iri tamago, which is basically a Japanese kind of scrambled eggs! You can definitely use iri tamago in onigiri, or as a small side dish.