"Breakfast of Smoked Salmon Souffle with a "Hot Cross Bun" Rice Cup is so Filipino a Delicacy that It will Serve Any Diner to Be... "

I. Ingredients:

A. Souffle:

4 large eggs, yolk and whites separate

3 oz smoked maple sugared sockeye salmon, chipped

1/3 c bacon bits (pre-made)

2 tblsp butter

3 tblsp cream (32% MF)

1/3 c chives, fine-chopped

1/3 c basel, fine-chopped

1/2 c mayonnaise

3 tblsp all-purpose flour

1 tblsp maple syrup

1/2 tsp salt

B. Rice Cup: rice + veggie toppings + balsamic reduction (sauce)

1 1/2 c white rice; fill in with 1 1/2" H2O to spare

1 c H2O

1/4 c soya sauce

1 1/2 tblsp tomato paste

1 tblsp honey

10 tblsp br sugar

1 tsp ginger

1/2 tsp garlic

1/2 c onion

2 tblsp corn starch

1/4 c H2O as diluent

3 tblsp balsamic vinegar

2 red bell peppers, sliced into strips

3 tblsp fresh basil, finely chopped

II. Instructions:

A. Souffle:

Mix the separated egg yolk, sugar, flour, salt, butter, mayonnaise together thoroughly and add in lastly the chipped salmon bits and bacon (real) bits.

Take the separated egg whites and bit with an electric mixer gradually but surely to a white stiffness. Fold in first 1/2 of the yellow mix from egg yolk and follow with the rest of 1/2 of the egg yolk mix.

B. Balsamic Reduction:

Take the H2O, soya sauce, tomato paste, honey, br. sugar, balsamic vinegar, mince ginger, mince garlic, mince onion and whisk together and then heat over HI heat then bring to a gentle boil and add the pre-made of corn starch in H2O diluent to thicken the sauce for more body. The dark sauce is used to flavour the rounded rice cup in addition to its veggie toppings.

C. Rice Cup:

Cook the rice in a cooker, remove from heat and cool to room temperature and use a coffee cup to scoop out 4 portions on a serving or breakfast plate.

Top the cooker just before its done with slivers from red bell peppers in order to poach them, fine chop the basel, and take the reduction sauce and spoon on the rice cup and drizzle besides like each mound or "volcano" resulting in a well-rounded make of a "hot cross bun".