Breakfast in Vientiane, Laos for today is Scrambled Eggs with Ant Eggs. My cousin Khek was making Ant Eggs Omelet and Jeow Mak Len. She had too much ant eggs and added a bit too much water in the egg batter. Khek was turning the egg omelet and it broke apart so she turned it into Scrambled Eggs. Scrambled Eggs with Ant Eggs was served with freshly made sticky rice and Jeow Mak Len (Tomatoto Chutney), the all time favorite Jeow (Dipping Sauce) for everyone in family.
