2 pcs pan de sal, sliced into half crosswise
3 tbsp mayonnaise
1 ½ tbsp honey
1 tsp dijon mustard
salt & pepper to taste
4 pcs fried quail egg
1 pc longganisa, sliced, fried
1/8 pc daing na bangus, fried, flaked
1 stalk spring onion, sliced
1. Preheat oven at 350 F. Lightly toast pan de sal. Set aside.
2. To make the sauce, combine mayonnaise, honey and mustard. Season with salt and pepper.
3. To assemble, spread sauce over toasted pan de sal, top with quail egg, longganisa, or fried daing na bangus. Garnish with sliced spring onion.
Notes: How to check if your honey is pure? Refrigerate—if crystals form on the surface, it’s not pure honey! Pure honey stays liquid whatever temperature it’s in.
A DIFFERENT KIND OF PINOY BREAKFAST PIZZA
Recipes by The Center for Culinary Arts (CCA)’s Pamela Comia and Driselle Peleo