Bangsilog Breakfast Board
Filipino milkfish bangsilog meets a loaded breakfast board—crispy pan-fried bangus, longganisa, salted egg, and charred vegetables all cooked in one skillet. Fast, shareable, screenshot-ready.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 2 fillets (~8 oz total) bangus (milkfish) fillets, patted dry
- 4 links longganisa (Filipino sausage), sliced into rounds
- 2 whole salted duck eggs
- 1 medium eggplant, cut into thick rounds
- 8 pods okra, left whole
- 1 medium tomatoes, sliced
- 1.5 cups cooked jasmine rice, warm
- 3 tbsp soy sauce
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmer appears, ~90 seconds.
- 2
Lay bangus skin-side down in the skillet. Sear 3 minutes without moving until skin crisps and edges turn golden.
- 3
Flip bangus and sear flesh-side 2 minutes until cooked through. Transfer to a plate.
- 4
Add longganisa rounds to the same skillet. Cook 2 minutes, stirring, until browned and fat renders.
- 5
Push longganisa to the edge. Add eggplant and okra in a single layer. Cook 4 minutes, stirring halfway, until vegetables are blistered and tender.
- 6
Make two small wells in the vegetables and crack the salted eggs directly into the skillet. Cook 3 minutes until whites set but yolks stay runny.
- 7
Divide rice between two plates. Arrange bangus, longganisa, vegetables, fried eggs, and tomato slices on top.
- 8
Drizzle soy sauce over the entire board. Serve immediately.
Tools you’ll need
- 12-inch nonstick skillet or cast iron
- spatula
- plate
- two serving plates
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