Serves 1 Cooks in 10 minutes Difficulty Easy
Kai Kata is my twist on a western fried breakfast and a very popular item on my breakfast menu at Riverside Guest House. It starts with bacon and eggs, as all decent fried breakfasts should, followed by a few more Thai style ingredients to give the food a more local taste.
The whole meal is cooked and served in a small metal pan making it super simple to prepare. The Thai Breakfast Pan, Kai Kata is becoming very popular at many of Khao Lak’s Dim Sum restaurants and feature a wider variety of ingredients to suit it’s growing popularity.
I will stick to my simple version for this recipe but feel free to change or add more ingredients. A lot of Thai cooks would use minced pork instead of bacon.
- 2 rashers of bacon, fried till a little crispy
- 2 eggs
- a little grated carrot
- 1/2 shallot, sliced
- 1 medium sweet chilli, sliced
- sprig of coriander
- 1 tsp butter
- pinch of salt
- pinch of pepper
- 2 slices of toast
- Heat the pan on medium heat and add the butter. Swirl the pan so the butter coats the bottom and pan sides.
- Crack in the two eggs.
- Add the shallot, carrot, chill and coriander.
- When the eggs are cooked top season with salt and pepper and remove from the heat.
Serve in the pan with a couple of slices of buttered toast, delicious.
Hope you enjoy Kai Kata by Apple 🍎 Riverside Thai Cooking in Khao Lak.