Ingredients

Pancakes

• Easy Pancakes (adjust recipe to 1 serving)
• shredded mozzarella

Tomato Relish

• 2 large, ripe tomatoes
• 1 tbsp salt
• 1 tbsp sugar
• Mustard powder, to taste
• 1/2 tsp baking soda
• dried oregano, to taste
• black pepper, to taste

Garnish

•  6 quail eggs
• green onion, finely chopped

Directions

For the Relish (Start first)

1. Peel and deseed the tomato: Carefully slit the skin at the top of the tomato. Steep into boiling water for 5-10 seconds, then shock in ice water. The skin should peel back. Slice open and remove the seeds
2. Add salt, mix well and allow to marinate overnight (at least 8 hours). Drain for 30 minutes or so. The more draining now, less cooking time later.
3. Roughly dice the tomatoes and place in a saucepan on high heat with sugar, spices and baking soda.
4. Once boiling, reduce heat to low and allow to simmer. Stir constantly and continue cooking until the mixture is smooth and has a jam like consistency (15-20 min)
5. Remove from heat and chill

For the Pancakes (recipe Here)

1.  Combine the dry ingredients in a bowl. Make a well in the center and incorporate the wet ones. Mix well, but don’t over mix- there should be small lumps.
2. Heat a griddle or non stick pan on high, add butter/ cooking spray as needed. Once the griddle is hot enough (water should sizzle), start making pancakes. Use one tablespoon of batter for each
3. Sprinkle about a teaspoon of shredded mozzarella onto the uncooked side. Once the edges begin to bubble, flip and cook for an additional minute or so. Repeat until batter is finished (should make 6 small pancakes). Set aside and cool

To finish:

1.  Spoon about a tablespoon of tomato relish on top of each pancake. Be sure to smooth the top
2. In a pan, carefully fry the quail eggs. The hardest part is cracking the eggs. Place one on top of each pancake
3. Sprinkle with green onions and salt.
4. Serve and Enjoy!

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• Breakfast