I did end up making some hot spring eggs to serve nestled in the warm, spiced grains of kimchee-flavored barley. I omitted the sausage and instead topped the egg with a warm sheet of shrimp. A sprinkling of scallions, cilantro leaves, and lemon zest completed the dish. And while I planned on waiting to serve the eggs for breakfast yesterday, they ended up being a mid-afternoon snack. When inspiration comes knocking, I always try to open the door and welcome it in.
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