Do you love having biscuits and gravy for an indulgent breakfast? Or, maybe hollandaise sauce over poached eggs? Then you must give these soulfull breakfast dumplings a try! All of the richness and flavor without the guilt!
We simply soft scrambled some pasture raised eggs (seasoned with sparkle salt of course!) and scooped about .75 oz. of eggs in wonton wrappers. A quick pan fry on these, flip them over and let them simmer in an instant soulfull "gravy" and you are set for deliciousness! We even took it an extra step and tossed in a few cups of baby spinach for a green bonus.
Get creative with your breakfast! If you're vegan, try swapping out for tofu or even beans and rice for the filling. Our trick to the quick "rich gravy" was that we had leftover roasted garlic crema in our fridge. (you can find the recipe on our website). If you don't have this handy, you can simply mince 1 tsp. of fresh garlic and give it a quick fry with the dumplings. Add in JOI Cashew Butter with a dash of sparkle salt, add in one cup of water along with 2 Tbsp. of Soulfull Classic and that will work just as well:)
Heat small saute pan over medium heat. Add in 1 Tbsp. of olive oil and 3 eggs. Sprinkle those eggs with 1/4 tsp. of sparkle salt. Stir the eggs until just set, but not dry. Remove pan from heat and place it on the counter (with a hot plate underneath of course:))
Place 9 wonton wrappers on a cutting board or clean worksurface. Get a ramekin and fill with water. Dip your fingers in the water and brush the sides of the wrappers with water. (this will help them to seal).
Place .5 -.75 oz. size scoop of scrambled eggs in the center of each wrapper. You can get creative with how you like to fold these, however, i simply brought two corners together and then pressed around the sides to close. You will need to be a little bit gentle with these so that they don't break, however its also wise when sealing to make sure there aren't any air pockets in the dumpling either. It takes a few to get the swing of it, but we promise, they are simple!
Stage them up on a plate or small pan and heat a large saute pan over medium heat.
Add in remaining 2 Tbsp. of olive oil and gently place dumplings flat on the pan. Drizzle a little bit of extra oil if needed and flip them over with tongs. Let them cook for another minute.
Add in baby spinach leaves, remaining 1/4 tsp. of sparkle salt.
Add in 1 cup of roasted garlic crema, 2 Tbsp. soulfull classic mix and 1 cup of water.
Stir with a spatula or whisk until evenly combined. Continue cooking for another minute for it to thicken and voila! A little bit of fresh fruit and bev of your choice and breakfast/brunch is ready!
Enjoy!
Recipe Note
It doesn't hurt to add some roasted potatoes on top either;0)
