Chef Danny Bowien of NYC’s Mission Chinese Food, a restaurant that does not conform to conventional recipes (this is the chef that brought the world kung pao pastrami) has shared a recipe that is so peculiar, blatantly crazy, daring, bizarre, and delicious that we’re left dumbstruck.
“I grew up with Kellogg’s Corn Flakes as a staple in my home in Oklahoma, but my dad never topped it with anything other than milk,” chef Bowien laments. “Knowing that it’s always been a favorite of mine and that I love to make innovative combinations, I wanted to blend my past and my future to develop one-of-a-kind cereal recipes that inspire families to try something new or push the envelope with adventurous new flavors.”
Adventurous is an understatement. Bowien is adding soy milk, chicken stock, bacon, eggs, and Japanese Togarashi spice to the kid’s cereal. (mcfny.com)
Dish: Corn Pops with Benton’s bacon broth and fried egg
Best when: In a hurry
(Serves 4)
What you’ll need:
1 box of Kellogg’s Corn Pops
1 lb. premium, thick-cut smoky bacon (chef Bowien prefers Benton’s)
3 cups of soy milk
1 cup chicken stock
4 eggs
4 pinches of Maldon sea salt
4 pinches of Togarashi spice (if you don’t have Togarashi, substitute your favorite spice for eggs—cayenne, chili flakes, or paprika will work well, too)
How to make it:
Slowly cook the bacon until crispy. Dice all of the bacon and reserve some for garnish. Without washing the pan, add chicken stock and soy milk to the bacon grease. Simmer and skim off the foam as it rises to the surface. Once the liquid is cooked down and foam no longer rises, lower the heat.
In a separate pan, fry an egg (one for each person) and season with pinches of Maldon sea salt and Togarashi.
Fill four bowls with the bacon, chicken stock, and soy broth. Pour in a reasonable amount of cereal to create a base layer, and top with a fried egg. Sprinkle another pinch of Togarashi on top and add the extra bacon bits as a garnish.
