Welcome back, Geeky Gluttons, to another episode of Munchies & Minis!
For those just joining us, Munchies & Minis is my tabletop RPG-inspired live cooking show. Once a week, I make a snack or meal to pair with a side of dice rolls. You can catch me on Twitch (unless indicated otherwise on social media) Wednesday nights at 7 pm EST.
Last time I a video for some chai-spiced onion rolls inspired by The Zultail from D&D‘s Crimmor. This week we have a hearty breakfast recipe inspired by D&D’s Dragon Magazine.
Spices and Sprouts
The source behind today’s recipe, Lonely Roads Breakfast, comes from the “Inns in an Instant” article from Dragon Magazine, issue 418, from December 2012. This article provides DMs with tables to create last-minute taverns and inns, from names and descriptions to innkeepers and menus within a few simple dice-rolls. You can find the article on Scribd (free with a 30-day trial). I recommend downloading it as it is an invaluable resource for a DM whose players are hungry for details.
I’ve made quite a few recipes based on this article, you can imagine. Whether it’s the Braised Beef with Ginger and Pears from the city table or Buffaloaf with Honeyed Corn from the plains table, I’ve had a lot of creative exercise in interpretation, which brings me to today’s recipe based on the lonely roads table from this article.
This table had me torn between the scrambled eggs with sprouts and the peppered milk toast. But then I realized it’s my blog. I can do whatever I want. And what pairs better with toast than eggs? When traveling the lonely roads, the next inn could be days away. So filling up on a huge breakfast before setting out makes a whole lot of sense.
First, I learned how to soft scramble eggs from my roommate. Her mother has a to-die-for recipe using yogurt. Before this, my scrambled eggs were wet and crumbly. Never again. Soft scramble is not only easy but superior in taste and texture.
There are two versions of milk toast – the kind you serve cut up in a bowl of milk and the kind served under a coat of bechamel sauce. I went with the latter and spiced it all up with some black pepper, nutmeg, and cinnamon.
I am not kidding when I say this dish is filling. One egg-laden piece is enough to fill you for hours. The great thing about that, though, is that this recipe satisfies a whole adventuring party — for the rest of your game session and the lonely roads ahead.
Get the recipe!
You’re in luck. I forgot to highlight this video before Twitch ate it. So if you want to get cooking, keep scrolling. But I also have the printable PDF recipe card available for my Ko-Fi and Patreon supporters.
This week both my blog post and Munchies & Minis recipe cards are available in exchange for a $2 donation on my Ko-fi page.
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Fare for the Lonely Roads
Lonely Roads Breakfast
Equipment: Stovetop, large skillet, small non-stick skillet, small saucepan with lid, wire whisk, spatula, and small plate.
Ingredients:
Toast:
- 8 slices of brioche
- 1 tsp cinnamon
- 1/4 cup unsalted butter, softened
- 1 Tb kosher salt
- 2 Tb sugar
- 1 tsp black pepper
- 1 tsp nutmeg
Eggs:
- 8 to 12 eggs
- 4 Tb plain yogurt
- 2 Tb unsalted butter
- kosher salt
- 1 cup alfalfa or clover sprouts
Sauce:
- 1/2 cup plain yogurt
- 1 cup water
- 1/2 tsp cornstarch
- 1 Tb unsalted butter
- 1/4 onion, peeled
- 1 bay leaf
- 2-3 cloves
- 1/4 tsp nutmeg
- 1 Tb flour
- kosher salt
Instructions:
Make the sauce:
- Whisk the yogurt, water, and cornstarch in the small saucepan until dissolved. Heat it on low over the stovetop to warm for 5 minutes.
- In the meantime, melt the butter in the small skillet over medium heat. Whisk in the flour a little at a time until incorporated, then cook for another minute before whisking into the warmed milk. Clean the small skillet and set aside.
- Pin the bay leaf to the onion on the cut side using the cloves before setting into the pot of sauce. Cover the pan and simmer for 10 minutes on low while cooking the toast.
- Remove the onion and discard. Stir in the nutmeg and a pinch of kosher salt, cover the pan then turn off the heat.
Make the toast:
- Preheat the large skillet over medium heat. While waiting, toss the salt, sugar, and spices on a plate large enough to hold a slice of bread.
- Spread butter on each side of the brioche slices. Then fry the bread on the skillet until golden brown on each side.
- Lightly coat the fried bread with the spice mix and divvy them up among your serving plates. Spread a tablespoon of the cooked sauce on each slice.
Cook the eggs and assemble:
- Crack two to three eggs in a small dish with a tablespoon of yogurt. Beat thoroughly with a fork and set aside.
- Melt half a tablespoon of butter in the small skillet over medium-low heat. When melted and barely bubbling, pour the eggs directly in the center of the pan.
- When the edges set slightly, gently swipe a spatula (without flipping the eggs) around the pan to create curds.
- Allow the eggs to cook again until more edges set, then repeat the motion. Repeat this process for another 1 to 2 minutes until the remaining mixture is barely set.
- Divide the eggs in half and slide each half onto a slice of bread. Repeat steps one through five with the remaining ingredients.
- Top each slice of egg toast with another tablespoon of sauce and an eighth-cup of sprouts. Serve.
I hope that this episode inspired you to start a culinary campaign of your own. Next week, I’ll continue the third season of Munchies & Minis with a recipe chosen by my Patreon subscribers!
Make sure to join me live Wednesday on Twitch from 7 pm – 9 pm EST. OR you can catch archived episodes on YouTube.
