According to chef Aaron May of Over Easy, too many items on Arizona’s breakfast menus are inundated with Southwestern flavors. “Everything is jalapeños and ranchero,” he says. “You make it spicy. You make it cheesy and then you put it under the broiler and melt the cheese and everybody loves it... It’s a cheap thrill.”
At Over Easy (4 locations around the Valley), May doesn’t like to go down the road most traveled and prefers to feature other, “down home” breakfast items from locales across America on his menu. Enter Loko Moko, the unofficial breakfast dish of Hawaii – a simple hot dish that May says is the opposite of a cheap thrill. “Loko Moko is the perfect embodiment of really simple ingredients with savory flavors that speak for themselves.”
May cautions that although the recipe is simple, it’s important to cook everything precisely. “You’re looking for all the ingredients to have interplay and if one of them is out of whack, you’re going end up muddying the flavors of the dish.”
6 oz. hamburger patty
1 cup cooked white rice
4 fl. oz. mushroom gravy (recipe below)
½ fl. oz. olive oil
1 whole egg
2 pinches salt and pepper
½ cup fried onion strings
pinch chopped parsley
Season burger with salt and pepper on both sides and place on griddle. Cook for 4 minutes and flip. Cook until it reaches desired temperature. Put white rice on center of plate and place burger on top of the white rice. Pour mushroom gravy over cooked patty. Add olive oil to a nonstick pan and heat. Add egg and cook to preferred style (we recommend over easy so the yolk is nice and runny). Put egg on top of burger and mushroom gravy. Top with fried onion strings, garnish with chopped parsley and serve.
1/8 lb. unsalted butter
2 cups sliced mushrooms (¼ inch thick slices)
½ yellow onion (¼ inch julienne)
½ tbsp. chopped garlic
¼ tbsp. dried thyme
1 tsp. salt and pepper mix
¼ cup all-purpose flour
24 oz. chicken stock
Place butter in a stockpot and heat until it foams. Stir in mushrooms, sliced yellow onions and chopped garlic. Season with salt and pepper mix and simmer on low flame for about 10 minutes. Stir in the flour, cooking and stirring for about 5 minutes. Slowly add chicken stock stirring briskly until incorporated and mix thoroughly. Add dried thyme leaves. Cook on medium flame until thickened, about 35 minutes, stirring often.
Cooled gravy can be refrigerated and stored for up to 5 days.
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