Friday, May 04, 2007


This stuff is amazing. Like a really special tuna sandwich. Or, perhaps, a really special egg turnover.

First, mix together one can of olive-oil packed tuna (drained), green onions, parsley, salt and pepper. Add a small drizzle of olive oil if necessary. Spoon 1/4 of the mixture on the lower corner of an eggroll wrapper, making a little ring. Paint the edges of the wrapper with some egg white and crack a small (or medium) egg into the center of the ring. Quickly close up the wrapper, making a triangle, and shallow-fry in some high-heat canola oil.

When the edges of the brik start to brown, it's time to flip. Brown the other side and pop it onto a plate to serve. Ideally the egg inside is creamy, like an egg cooked over-medium.

We HIGHLY recommend making these little guys one at a time, because they can get messy. Once you get the hang of it, though, it's very easy. We've made Brik for breakfast, lunch and dinner.

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