"But the only sound was the wind in the fruit trees, and the only creatures in the gardens were a few pale moths. Missandei returned with a melon and a bowl of hard-cooked eggs, but Dany found she had no appetite." (Dances with Dragons)
We paired a Roman recipe for melons with a previously successful recipe for tea eggs. The result is a very quirky, flavorful light breakfast, full of unexpected tastes. The sweetness of the melon competes with the spicy, peppery sauce, finishing with just the slightest tang of vinegar and mint. The eggs are a subtle experience, dark and smoky with a great spiced flavor. If you can come by duck eggs, they up the ante on this dish, but it's also wonderful made with chicken eggs.
This recipe works wonderfully with raw melons, or with cooked gourds. We made a simple sauce and drizzled it over the cubed melons, but for gourds, we'd recommend cooking the cubed gourd with the sauce, and adding a bit of meat broth.
Combine all your ingredients together in a small saucepan. Bring to a boil then allow to simmer for around 5 minutes. Pour over the melons and serve.
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|Serving Size: 1 Recipe (102g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.7mg||0 %|
|Potassium 65.8mg||2 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 35.4g|
|Protein 0.1g||0 %|
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Calories per serving: 141
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