Breakfast
Ovos Mole Custard with Crispy Cornbread Soldiers & Burnt Orange Oil
A showstopping Portuguese pastry technique translated to the breakfast table: soft yolks baked in light caramel syrup, plated with golden-brown cornbread fingers brushed in bitter orange oil infused with smoked sea salt. Topped with candied orange peel, roasted sliced almonds, and a single quail egg yolk.
1398calper serving
28gprotein
116gcarbs
95gfat
25min prep 50min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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