Saturday, April 9, 2011
Saturday Breakfast
It's always fun to have an old friend in town for the weekend, especially when there's no agenda. Past a certain age - let's call it late twenty-something - the gravity of bright lights and noisy bars has less of a pull. Contented to stay in and cook a good meal, drink some wine, and catch up on the goings on of the last few months, a lazy brunch is the right way to start a Saturday of . . . whatever.
Hope you and yours are enjoying the same freedom of time out of mind.
MM
Poached Eggs over Cajun Roasted Hash and Mixed Greens
1 Russet Potato, diced
1/4 Cup Onion, diced
1/4 Cup Red Bell Pepper, diced
4 Cloves Garlic, smashed
Extra Virgin Olive Oil
Balsamic Vinegar
Cajun Seasoning
4 Eggs
2 Large Handfuls Organic Mixed Greens
Preheat oven to 400 degrees F. Add the first four ingredients into a cast iron skillet over medium heat with 1/4 cup of extra virgin olive oil, season liberally with Cajun seasoning. Lightly fry potatoes until browned, and insert into oven and cook for 40 - 50 minutes. Meanwhile, fill a large skillet with at least 3 inches of water and bring to a slow simmer over medium high heat. Carefully crack eggs into the water, and poach for 3 - 4 minutes. Remove eggs using a slotted spoon. Toss greens in a 3 - 1 ratio of oil to balsamic vinegar and plate next to a generous portion of the potato hash. Place poached eggs on top of hash and season lightly with Cajun seasoning. Serve.
Hope you and yours are enjoying the same freedom of time out of mind.
MM
Poached Eggs over Cajun Roasted Hash and Mixed Greens
1 Russet Potato, diced
1/4 Cup Onion, diced
1/4 Cup Red Bell Pepper, diced
4 Cloves Garlic, smashed
Extra Virgin Olive Oil
Balsamic Vinegar
Cajun Seasoning
4 Eggs
2 Large Handfuls Organic Mixed Greens
Preheat oven to 400 degrees F. Add the first four ingredients into a cast iron skillet over medium heat with 1/4 cup of extra virgin olive oil, season liberally with Cajun seasoning. Lightly fry potatoes until browned, and insert into oven and cook for 40 - 50 minutes. Meanwhile, fill a large skillet with at least 3 inches of water and bring to a slow simmer over medium high heat. Carefully crack eggs into the water, and poach for 3 - 4 minutes. Remove eggs using a slotted spoon. Toss greens in a 3 - 1 ratio of oil to balsamic vinegar and plate next to a generous portion of the potato hash. Place poached eggs on top of hash and season lightly with Cajun seasoning. Serve.
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