If you haven’t ever enjoyed Chinese steamed egg, culinary creator Peter Som wants you to give it a go. Why? The dish is an absolute textural marvel easily accentuated by a bevy of savory and sweet toppings — plus, it’s surprisingly easy to prepare.

“In the traditional Cantonese homestyle dish,” Som writes in his book Family Style: Elegant Everyday Recipes Inspired by Home and Heritage, “water and egg join forces and are whipped until velvety smooth, then steamed into jiggly, supple perfection and topped with a variety of condiments.”

The luscious end result makes a surprisingly indulgent breakfast — and in Som’s recipe, he gussies it all up with especially creative toppings that add additional texture and flavor: “Here, I’ve taken a page from my breakfasts growing up and have added bacon for that meaty, salty bite and sourdough for crunch, and finished everything off with a shower of freshly grated Parmigiano-Reggiano.” A spoonful of maple syrup adds some sweetness to complement that smoky bacon, while furikake contributes even more crunch.

That said, Som recommends tweaking those toppings to suit your individual taste; steamed egg is very much a “choose your own adventure” kind of meal. You can go for kimchi, chili crunch, fresh scallions, or whatever else is calling out to you from your fridge or pantry. It’s your world, and steamed egg is just living in it.

Chinese Steamed Egg with Parm, Bacon, and Sourdough

Serves 2

Ingredients

3 large eggs
½ cup freshly grated parmesan cheese, divided
1 ½ cups low-sodium chicken stock
Kosher salt
Freshly ground black pepper
3 bacon strips
1 cup torn sourdough bread (small bite-size pieces)
1 ½ teaspoons furikake
1 tablespoon minced chives
1 ½ teaspoons maple syrup
Soy sauce, for serving

Instructions

In a medium bowl, whisk together the eggs and ¼ cup of the parmesan, then add the chicken stock, ¼ teaspoon salt, and a pinch of pepper and whisk until smooth, at least 30 seconds. Pour into an 8- to 9-inch-diameter shallow heatproof bowl or pie plate and skim any bubbles from the surface. Cover with plastic wrap or a plate.
Bring 1 inch water to a boil in a deep skillet or a wide pot fitted with a steam rack (the pan should be slightly larger than the bowl). Carefully lower the bowl onto the rack, turn the heat down to medium-low, cover, and steam for 15 minutes, or until the eggs are set but still wobbly.
Meanwhile, cook the bacon in a large skillet over medium heat to the desired crispness, then transfer to a paper towel–lined plate. Cool and cut into large dice. Add the sourdough bread to the bacon grease left in the pan and toast until golden brown, 2 to 3 minutes. Transfer to the same paper towel–lined plate.
Sprinkle the remaining ¼ cup parmesan and the furikake on the eggs, then top with the sourdough and bacon. Garnish with the chives, drizzle with the maple syrup, and serve immediately, with soy sauce alongside.

Remix: This dish is super versatile when it comes to toppings, so get creative! Swap in kimchi, bonito flakes, or cooked lap cheong. Or, for a truly zen experience, eat it without toppings and just a dash of soy sauce.