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JUST Eggs Penekiko (DF, GF)

Always fun when I need to explain the origin of the meal.


I've been playing around with this idea for years after I made a Peach Poke Bowl in 2019. Since then, my dietary needs have continued to shift and the idea for the recipe with it.

  • Can't do eggs anymore --- JUST Egg to the rescue!

  • Can't do gluten anymore --- I found gluten-free Hawaiian bread (though it does have egg in it. Oops!)

  • Can't do cashews or the cashew yum yum sauce anymore --- One Green Planet Seaweed Pesto adds a twist!

Why "Penekiko"? I literally Googled "What is my name in Hawaiian?", clicked on jewelry store link, entered "Benedict", and voila! JUST Eggs Penekiko is born.


How did it all turn out? Weird, but delicious and satisfying!


Makes: 4 Penekikos | Time: 40 min + marinating time


Penekikos

Ingredients


Poke Peaches

12 peach slices

3 tbsp coconut aminos

2 tbsp sesame seed oil

1 tbsp sesame seeds

4 green onions, chopped (strain the sauce after marinating so you can use the green onions on the eggs)

1/4 tsp agave nectar

1/2 tsp rice vinegar


Seaweed Pesto

1 fat clove garlic

3 tbsp dried wakame seaweed, soaked for 2 hours, drained

1-2 tablespoons sesame seeds (I did 1 tbsp black, 1 tbsp white)

2 tbsp EVO

Lime juice, to taste (I did 1 tbsp)

Sea salt, to taste

Black pepper, to taste

Water to thin (I did 2 tbsp)


The Rest

3/4 cups JUST Egg

Hawaiian spice, to taste (I used 1 tsp of this one)

1 mango, diced

4 slices of Gluten Free Hawaiian bread

Additional sesame seeds, for garnish


Instructions

The night before place the peach slices in a plastic container (I guess glass would be fine, too). In a small bowl, whisk together the aminos, sesame oil, sesame seeds, green onion, syrup, and rice vinegar. Adjust flavors to taste, and pour the marinade into the container and toss to coat the peaches. Set in the fridge to chill for at least four hours. I did it overnight. I shook the container every now and then before serving.


Now it's time to get cooking!


Preheat your oven to 350F. Line a baking sheet with parchment paper or a silicon mat. Add the drained peaches to the baking sheet. Pop the peaches in and bake for 30 min.


While the peaches make, blend the seaweed pesto in a nutribullet. Taste and refine as you go along. You'll end up with extra pesto. I used mine for breakfast the next morning.


In the last 5 minutes or so of the peaches baking, prep the rest.


Toast your bread. Cook your JUST egg with seasonings of choice.


Assemble!


Top each piece of toast with diced mango. Add peach slices. Add cooked JUST Egg. Drizzle seaweed pesto on top. Sprinkle with sesame seeds and chopped green onion.



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