I’m not a morning egg person. I like eggs many ways, just not for breakfast. From the simple scrambled or poached, to a quick boiled egg on the go, to a more sophisticated clafoutis or frittata. I’ve even served omelettes at a dinner party.
In fact, my friend Etienne recently told me that the best meal he’s had at my place was the time I served omelettes and salad. I had invited him and his brother over to help me finish putting together a large piece of furniture, and I was feeling particularly lazy about what to serve them for dinner. Eggs it was. I think I may have thrown some ham in the omelettes, to make the dish a bit more manly. After all, they had brought power tools. But there it was: all the other dinners I had slaved over, and the omelette was the most memorable.
One of my favourite ways to eat eggs is in the form of a sort of hash, with whatever I happen to have in the fridge. My latest throw-together brunch involved leftover (rather overcooked) boiled baby potatoes, avocado, tomato, and olives, with a couple of poached eggs on top.
I go through major food phases. Right now, I am addicted to tomatoes, avocados and olives. Throw in some pan-crisped potatoes and freshly poached eggs and you have the perfect Sunday summer brunch.
It’s this easy:
(1) Slice up some leftover potatoes(even leftover mashed potatoes) and root veggies, and fry in a pan with olive oil. Add whatever seasonings you feel like: herbs, smoked paprika, whatever. Don’t forget the salt.
(2) While the veggies are sizzling, poach your eggs.
(3) Root around in the fridge for anything else you want to add: olives, avocado, tomatoes, wilted greens, cheese, salsa…all of the above.
(4) To throw it all together, nest the eggs on top of the refried veggies and tuck around all the other fixings. Season, grab your Bloody Caesar and enjoy.
|Summer lives in Switzerland. In her spare time, she is either on her bicycle or in her kitchen.|
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