Baked Egg Frittata with Sausage, Feta and Sundried Tomatoes

So I am in love with The Pampered Chef stoneware. This has nothing to do with the fact that I just started as a consultant for The Pampered Chef (www.pamperedchef.biz/heathergiraud) and everything to do with the fact that I LOVE this stoneware for everything! I have no idea why it took me so long to get myself some! Everything that I cook on it turns out awesome--- evenly cooked and browned-- and the more I use it, the better it gets. Plus, I use them for sweet and savory and the stoneware doesn't retain any flavors or smells!

One of my favorite things to cook on my stoneware is an egg frittata. It's perfect for brunch and so easy to make! You just cannot go wrong with this dish. You can modify it to suit your tastes-- remove the feta and add a different type of cheese, add some sauteed onions, remove the sausage and add bacon or ham. It all works. Oh, and did I mention that it sure is impressive when it comes out of the oven :) Yum yum!

Festive Eggnog Pancakes (can be whole wheat!)

So I recently did a post about these awesome eggnog muffins. I originally made them because I had some eggnog leftover from when my sister came over. Well, needless to say, I loved these muffins so much that I bought some eggnog to make some more. And what do you know, I still have eggnog left in the fridge. And so begins that vicious cycle of leftover eggnog.

I figured I should make something else besides the muffins. And since my husband was off from work yesterday, I decided to make something for breakfast besides our usual bowls of oatmeal. So I made pancakes. With eggnog. Oh, and I added a little extra nutmeg and cinnamon just to emphasize the fact that these were eggnog pancakes.

I made the pancakes with whole wheat flour, but you could use white flour or a mix of white and whole wheat. The pancakes were delicious and fluffy. You could eat these with maple syrup, butter or jam, but I highly recommend eating them with a drizzle of sweetened condensed milk. I think the milk adds to the spirit of the eggnog pancake.

They were fluffy and delicious and oh so festive.

Merry Christmas to you and your families!

Curry Rice Noodles

So, I was craving Singapore Fried Noodles-- the thin, vermicelli noodles that are stirfried with curry. It's funny because I have only ever had them once, when I went to a noodle house with my mom and she ordered them. But they have stuck with me. And I have been thinking about making them ever since.

Well, today was the day. The day that I wanted them so badly. Unfortunately, I didn't have vermicelli noodles, nor ground pork or shrimp which is what the noodle dish I ate with my mom had in them. But that's okay. I improvised to get the flavours that I was craving. And it turned out to be exactly what I had been thinking about.

Just goes to show that you can use what you have around and still recreate the flavours and textures you are craving. (No longer necessary to run to the grocery store in the middle of cooking!!).

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Sausage and Egg Breakfast Sandwich

I am not really a fast food fanatic. I rarely eat it nor do I even crave it. Well, except for one thing. The Sausage and Egg McMuffin. That is my one guilty pleasure.

I love the saltiness of the sausage, the crisp chewiness of the English muffin and the fluffy, perfectly cooked egg. Every bite is just juicy perfection. But it's just not possible for either my body or my conscience to eat the Sausage and Egg McMuffin every day. After all, it is still fast food and not exactly the healthiest breakfast choice.

My husband, well aware of my weakness, went out and bought some lean ground pork last week. When I asked him why, he said it was so that we could make sausage and egg breakfast sandwiches at home!  It was easy, tasty and probably much healthier than the fast food version. 

Chinese Salted Pork Stuffed Vegetables

I have shared with you my mom's Chinese Steamed Pork with Salted Egg, which I fondly refer to it as Chinese meatloaf. It is salty and meaty and great with steamed rice and some simple sauteed veggies.

Today, I decided to mix it up a little and stuff this "Chinese Meatloaf" into some vegetables. Kind of a fusion between my husband's beloved Tomate Farcee (stuffed tomatoes in French) and my Chinese Meatloaf. A happy marriage of sorts.

Breakfast Quesadillas

After about a month of hard work on our new house, we finally had a chance to sit and enjoy a moment on our deck.

The sun was shining and we wanted to take a break and grab a bite, and breakfast quesadillas came immediately to mind.

I am not sure what it is about breakfast, but it's a comforting, relaxing sort of meal. The exact first meal that I would want to enjoy at our new house.

The quesadilla contained all the things I love... eggs, bacon and cheese and was served with guacamole and salsa. Fantastic!

Cheers to our new home!

Bacon & Egg Breakfast Pasta

Last night I made fresh pasta. Actually, I made Raviole-- my husband's favorite itty bitty ravioli filled with goat cheese, parsley and gruyere.  But of course, I had left over pasta dough. Okay, I lie. I actually got tired of making those itty bitty ravioli and decided that after making a whole container full that it was time to turn the pasta dough into something else.

So, I rolled the pasta into sheets and cut them about and inch wide to make papardelle. I laid them out to dry up a bit on my counter, then put them between sheets of parchment and into the fridge.

This morning when I woke up, I felt inspired to take advantage of this fresh pasta. So I decided to make a breakfast pasta of sorts with all of my breakfast favorites: eggs, bacon, tomatoes, fresh basil. And what a treat it was. Even if you don't stay up all night making fresh pasta, you can use pre-packaged fresh pasta or even dried pasta. Trust me, it is amazing that breakfast/brunch pasta has not made it onto the menus of my fave restaurants yet!

Eggs Benedict- Step by Step

Brunch is the best meal ever. Some people may disagree with me, but in my opinion, it's the perfect excuse to go all out and create a fabulous mid morning meal. And many people feel the same way, which has why brunch has evolved into an event-- a time to meet up with friends and family on the weekends, catch up and relax. It is not too early, so you can sleep in, and not to late, so you can do other stuff during your days off.

This weekend was particularly special because all of the kids headed over to the island for the weekend (Victoria) to visit our parents and celebrate my mom's birthday. So of course, we had to make her something amazing. We wanted to serve her a restaurant style brunch in the comfort of our family home. And what better dish than an eggs benedict.

Yes, it may seem daunting because of the many components and the stresses of making the perfect hollandaise, poaching the eggs just right and timing it all to come together on a plate. But it really is easier than you may think. And the results are sure to impress!

Caramelized Onion and Gruyere Frittata

Eggs are one of those staple ingredients always kicking around in my fridge. Whenever I am looking for a quick and easy breakfast, lunch or dinner, I usually resort to eggs. They are a great source of protein, but often get overlooked, especially for dinner.

I am not sure how eggs became a breakfast food anyways. When I was a kid, I never ate eggs for breakfast. And even to this day, many outside of North America think eggs are really a lunch and dinner food.

Whatever the reason, I love eggs at any time. They are so versatile and so healthy. I made this frittata for dinner, but of course, it would make a great lunch, brunch, or even breakfast. If you have leftovers, you can cut a wedge and bring it to work for lunch as is or in a sandwich. Yep, I said it. A frittata sandwich! So delicious with a few greens and some dijon mustard, chipotle mayo, or even ketchup!

Chinese Steamed Pork with Salted Egg

I'll be honest with you... it's not a dish that looks super appetizing to the untrained eye. However, I am telling you, Chinese Steamed Pork with Salted Egg is delicious and so so simple.

My mom used to make this dish all the time. We usually eat it with steamed white rice and some kind of stir fried vegetable. In theory, it's basically meat that is mixed with egg so that when it steams, it stays together. But in actuality, it is so much more than that.

Think of it as Chinese meatloaf. Except that the seasoning comes from the simply beautiful salted duck eggs.

Quiche Lorraine

The Quebecois make tourtière around the holidays. It is a meat pie made usually with minced pork and sometimes also with veal or beef, onions, and spices.

Pies are not really a tradition in our household around the holidays, although I have toyed with the idea of trying to make one. But instead, in a similar theme, I decided to make Quiche Lorraine for my husband. Again, not something I usually make during the holidays, but I know he has been missing France lately, and in anticipation of our trip there next month, I thought it would be nice to get in the spirit. Plus, it is great for entertaining. It could be a cocktail hour treat (and could be made into little bite sized quiches), or could be served just like this in small slivers, or of course, for a holiday brunch.

This recipe is so versatile, because you could really add whatever you want to make this quiche your own. My in-laws don't like cheese (go figure... they are French and have unlimited access to some of the best cheeses in the world, but won't touch them with a ten foot pole), so we often omit the cheese, or you could add mushrooms, spinach, sausage, bell peppers.... the list is endless as long as you keep the eggs, milk, and cream the same.

So make your own holiday quiche or ring in the new year with a quick, make ahead brunch.

Quiche Lorraine

Makes 1 Tart

1 Tart Shell (See my recipe for a Homemade Whole Wheat Pastry Crust or a Regular Pastry Crust)

Filling:

6 slices bacon, cut into pieces

1 Large White onion, finely chopped

4 Eggs

1/2 cup Milk

1/4 cup Heavy Cream

3 tbsp Dijon mustard

 1/8 tsp Ground Nutmeg

1/2 tsp White pepper

1/4 tsp Salt

3/4 cup Extra Old Cheddar (traditionally, Gruyere cheese is used)

Preheat the oven to 400 degrees Fahrenheit.

Take the pastry out of the fridge and roll on a floured surgace until about 1/2 cm thick. 

Place into a tart tin (preferably one with a removable base). Prick all over with fork. Cover with foil and fill with pie weights or beans. Blind bake at 400 degrees Fahrenheit for 20 minutes. Remove from oven, remove weights and foil, and let cool in the tart pan. 

Reduce the oven to 375 degrees.

To make the filling: In large skillet, fry bacon pieces over medium-high heat until the fat renders. Transfer the bacon onto a paper towel lined plate.

Dispose of the fat from the pan, then sautee the onions until they soften.

In large bowl, whisk together eggs, milk, cream and dijon mustard. Stir in the nutmeg, salt and pepper. Add in the bacon, onion, and grated cheese (at this point, you could add whatever fillings you want to the egg mixture). Pour the egg mixture into the tart shell.

Bake in the 375 degree oven for about 30-40 minutes until a toothpick inserted into the centre of the quiche comes out clean. Let cool on a rack until ready to serve. You can serve warm or room temperature.

If you want to make it ahead, do everything as above, but let the quiche cool completely, then refrigerate.  You can reheat in the oven at 350 degrees until warm, about 15-20 minutes.

Sunday Breakfast: Eggs en Cocotte with Bacon and Spinach

After a long week, there is nothing better than breakfast at home with the hubby. Of course, it's got to be easy. No point stressing out trying to make a weekend breakfast.

Eggs en Cocotte is a great way to make a tasty, special breakfast that is headache-free. And it's a great way to use whatever ingredients you have around.

The basics are the eggs and the cream. After that, you can put whatever you want in them. Then, just put them in the oven for about 10 minutes and voila! Breakfast!

Eggs en Cocotte with Bacon and Spinach

Serves 2

3 cups Spinach

1 clove Garlic, minced

Olive Oil

1/4 cup Chopped Pork Belly or Bacon

4 Eggs

2 tbsp 18% Cream

Salt and Pepper

Preheat oven to 400 degrees.

In a pan over medium heat, heat the olive oil and the garlic. Add the spinach and cook until wilted. Remove from pan.

In the same pan, add the chopped pork belly or bacon and cook until browned. Place on a paper towel to drain.

Prepare the 2 ramekins by placing half of the spinach and bacon in each one. Crack 2 eggs into each cocotte. Add 1 tbsp of cream to each. Season with salt and pepper.

Bake the cocottes for about 10 minutes until the egg white is just cooked. Serve hot with toast.

Bacon, Pearl Onion & Rosemary Quiche

Homemade pastry crust really isn’t that hard. My recipe which uses a food processor takes literally 3 minutes to whip together, and since all the ingredients are out and ready, I usually make multiple batches in a row and place them in the fridge for later use.

 

That was the case today. I had a disk of dough waiting in the fridge, and wanted to do something with it. After scavenging in the fridge, I found the items to make a great quiche with lardons, pearl onions, and fresh rosemary from the balcony garden.

Of course, you can follow this recipe and make the same, great quiche, or you can whip up your own with different fillings. Are you craving a chicken and cheese quiche? Do you have extra zucchini in the garden? Turn it into a great quiche by following the steps in the recipe below

Bacon, Pearl Onion & Rosemary Quiche

Makes 1 Quiche (about 10 inches round)

1 cup Lardons or Bacon cut into chunks

1 cup Pearl Onions (or chopped onions)

1 tbsp Fresh Rosemary, chopped

3 Eggs

2 cups Milk

1/2 cup Flour

Salt and Pepper

1 Pastry Crust/ Tart Shell

(See my recipe for a Homemade Whole Wheat Pastry Crust or a Regular Pastry Crust)

Preheat oven to 180 degrees Celsius (350 degrees Farenheit).

In a pan over medium high heat, cook the lardon or bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool.

Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled lardon and onion mixture.

Pour into tart shell.

Bake for 10 minutes at 180 degrees Celsius. Then lower the heat and bake for another 35-45 minutes at 165 degrees until the filling is set.

Warm Lentil “Salad” with Lardons, Peas, and Egg

Salad? Is this really a salad? I have no idea. But the original idea was. The idea was to cool the lentils then toss in the lardon mixture and top with the egg to make a warm dish, but, in the end, I was so hungry that I tossed everything together and ate it hot. And it was really really good.

The saltiness of the lardons, the crunch of the lightly cooked fresh peas, the runny egg yolk… the combination was amazing.

Fresh Peas?? Well, I used fresh peas because they gave a kind of bitter sweet crunch when they were just barely cooked. It added a nice contrast to this dish. Of course, if all you have is frozen peas, by all means, use them, but toss them in at the very end.

Warm Lentil “Salad” with Lardons, Peas, and Egg

Serves 4

1 cup Uncooked Lentils (about 4 cups cooked)

1 1/2 liters Water

1 Large Onion

3 cloves Garlic

1 cup Lardons (or sliced thick cut bacon, or pancetta)

1 cup Fresh Green Peas

Salt and Pepper to taste

Olive Oil

4 Eggs

Put lentils in a large pot, and cover with about 1 1/2 liters of water. Bring to a boil, and cook for about 30-45 minutes, until tender but not mushy. Drain and set aside.

In a large pan, add about 1 tbsp of olive oil and the lardons. Cook until the fat of the lardons starts of melt and they start to brown. Add the onions and the garlic and cook until the onions soften. Add the green peas and cook for about 1 minute. Then toss in the lentils. Season to taste with salt and pepper.

Cook the eggs sunny side up (in a hot pan, add a little olive oil, crack the egg into the pan, salt and pepper the egg, and cook until the white is cooked but the yolk is still soft).

Spoon the lentil mixture onto a plate, top with the sunny side up egg, and drizzle with a little extra virgin olive oil.

The Perfect Pizza

I am not perfect. And neither is this pizza. It isn’t perfectly round and the toppings aren’t perfectly even, but it is delicious and homemade. And that makes it far better than any take away kind.

This pizza can be made just as easily as picking up the phone and ordering one. Plus, it is topped and cooked just the way I like it. Just enough cheese, perfect seasonings, and a thin, crisp crust.

So, in my eyes, it is perfect.

The Perfect Pizza

Makes 2- 10 inch pizzas

For the crust

1 cup White Flour

2/3 cup Whole Wheat Flour

1 tsp Salt

2 1/4 tsp Instant Yeast

3/4 cup Warm Water

1 tsp Olive Oil

In a large bowl, combine the flours, salt, and yeast. Make a well in the middle and pour in the water and olive oil. Mix until the dough starts to come together. Turn out onto a floured board and knead for 3-5 minutes until a smooth dough is formed. Shape into a ball and place back into the bowl, cover, and let rise until doubled in size (about 30-45 minutes).

Once doubled, punch down the dough and divide into 2 balls. Roll out into rounds about 1/4 inch thick. Place the dough onto a pizza stone if you have, or a baking sheet.

Pre-heat oven to 400 degrees.

Top the crusts with your favorite toppings. I like the following combinations:

- a thin layer of tomato paste on the base, thinly sliced tomatoes, basil, and mozzarella cheese

- anchovy fillets, sliced onions, dried oregano, and mozzarella topped with an egg (the egg is cracked onto the pizza when it has only about 3 minutes left to bake)

Place the pizza in the preheated oven for 15-20 minutes until golden. Enjoy!

Quick Tomato & Egg Skillet

So, for those of you who aren't aware, I have moved. And I am not just talking about down the street, I am talking about across countries and continents. My new home? Damascus, Syria.

I really love the Middle East. And there are really a lot of great things about the city of Damascus. It's old (actually, the oldest continuously inhabited city in the world!) and that means it has character and culture and tradition! Street markets, locally grown produce, freshly baked bread, and all the yummy street food that we have come to know in other parts of the world... shawarma, mannekish.

The bad news? Well, I have moved from the comforts of my old home into a hotel (temporarily of course if you can call 2 months temporary). Some might think this a dream. I mean, having your bed made everyday, your laundry done for you, your bathroom organized and restocked, and of course, room service. But for a passionate kitchenista?? A nightmare. How can anyone live off room service and restaurant food for weeks on end, three meals a day? Yes, the food is excellent, and anyone who has ever visited Damascus will vouch for that. But sometimes, you just want simple, home cooked food.

So, this whole hotel thing has been difficult for me. Well, that is, until we changed rooms recently to a "residential suite." What does that mean? Well, the short version is.... wait for it..... IT HAS A KITCHEN!!! Okay, it's certainly not large, but it's a kitchen nonetheless. With 4 electric burners, 1 small oven, a fridge and a dishwasher!! Now the challenge lies in the equipment. No measuring cups, limited utensils and pots, but who cares! It's a kitchen and I can finally cook!

Now, out to the streets to pick up some food! It's a fun experience as I buy, in my broken Arabic, an assortment of fresh produce, eggs, herbs, and pantry staples. But it is so worth it! First, there is the sense of pure accomplishment at having just purchased groceries in a foreign language in a foreign country. And then there is the thought of what I can do with it! Yay! My life in Damascus has officially begun!



I decided to showcase the freshness of this produce by making something quick and simple today with ingredients that I bought of the street this morning: Quick Tomato & Egg Skillet. Once you are comfortable with this recipe, there are tons of variations you could make, by adding cubed ham, sausages, other vegetables and cheese!

Quick Tomato & Egg Skillet
Serves 2

1 large ripe tomato, cut into 6 wedges
1/2 large onion, roughly chopped
2 cloves garlic, minced
4-6 large eggs (depending on how hungry you are)
1 tsp Dried Oregano
1 1/2 tsp Olive oil
Salt and pepper

In a medium sized skillet (non stick is best), heat olive oil on medium heat. Add garlic, onions, tomatoes and oregano and cook for about 4 minutes, until the onions are browned and tomatoes are softened and hot. Season with a couple pinches of salt and pepper.

Spread the mixture out evenly in the pan, leaving space between the tomatoes for the eggs. Crack the eggs into spaces between the tomatoes. Place a pinch of salt on each egg yolk. Cover the pan with a lid or tin foil and let cook for about 3 minutes, until the whites of the eggs are just cooked and the egg yolks are still soft to the touch. If you prefer your eggs cooked medium or hard, cover and cook for and extra 2 to 4 minutes.

Serve and enjoy with toast.

The Perfect Scrambled Eggs

Scrambled Eggs. So easy to make, yet so difficult to get right. Overcooked, rubbery, dry... it happens all to often. And honestly, before I met my husband, I rarely made scrambled eggs, and when I did, I didn't make them well.

You will hear so many tricks to making good scrambled eggs: Beat them for 5 minutes until they are pale yellow, add milk, add water... but they never really turn out soft, and fluffy, and moist like they do on TV.

But I really believe that I have perfected the art of scrambled eggs. After many trials and a lot of feedback from my husband, I think this is it.

Now, to be perfectly honest, when I cook, I really don’t measure. That’s why I love it. But for the sake of this blog and wanting you to recreate this breakfast perfection, I am measuring everything for this recipe.

I know this simple recipe is starting to sound a little intimidating. Measuring ingredients, fear of overcooking, etc etc. Well, don't worry. It really is easy. But, this is not the kind of dish that you can leave cooking on the stove. You need to nurture it or risk failure. Having said that, it’s literally less than 1 minute of nurturing.

So, let's take 3 minutes out of the day and make some scrambled eggs. Heck, let's take 5 minutes and make some toast too!

The Perfect Scrambled Eggs

Serves 1

2 large eggs
2 tbsp heavy cream
¼ tsp rock salt
¼ tsp freshly ground black pepper
1 tsp oil

In a bowl, combine eggs, cream, salt and pepper. Beat well.

In a small pan, heat oil on medium heat. When hot, add eggs, and using a spatula, keep pushing around and moving the eggs so that they do not stick to the pan. When halfway cooked (less than 1 minute), take off the heat. Give a few more turns, then turn out to a plate. The eggs should still be runny and soft.

Even if you like your scrambled eggs well cooked, they should not be rubbery. Take them off the heat when half way cooked, and keep turning them until they are just under the consistency that you like, then turn out to a plate and eat immediately.

Easy, Speedy Breakfast: Cheesy Grits with Poached Egg

My husband’s favorite breakfast of the moment. After living in Texas for over 2 years, something had to stick, and it was the grits. He loves them. And I don’t blame him. They are heart warming, stick to your stomach goodness that will keep you full until your next meal.

What are grits? Grits are coarsely ground, hulled corn, which are then boiled with water. They are eaten for breakfast in the southern US.

But wait a minute, what is the difference between polenta (discussed in a previous post) and grits? Are they the same, since they are both coarsely ground cornmeal? Well, yes, they are both ground corn, although polenta is usually ground a little finer than grits. Also, the true grits are hominy grits, which have been ground from lime soaked corn which has been hulled and had the bran and germ removed (okay, it’s a little more complicated than that, but you get the idea), giving it a different taste and texture than polenta.

Anyway, back to the cooking and thus, the eating… my suggestion for a fast, easy, and filling breakfast is… (drum roll please)…Cheesy Grits with a Poached Egg!!

Not only is this recipe for a single serving, making it a really easy breakfast, but once you get this recipe into your routine, it shouldn’t take more than 5 minutes to make. If you don’t want the egg, you could skip it and just go for the grits, but I am telling you, try it once with the egg, and you will never go back!

For all you skeptics out there, don’t forget that breakfast is the most important meal of the day. And we all know, if you don’t eat breakfast or you skimp and eat just a measly piece of toast, banana or (heaven forbid) cookie, you will lack both the energy to make it through the morning, and the concentration, since the disturbance of your loud, growling stomach will prevent you from being even the slightest bit productive.

So, I am going to go make myself a bowl of grits. Are you joining me?

Cheesy Grits with Poached EggMakes 1 serving

1/4 cup Grits
1/4 cup Milk
1/2 cup Water + 1/4 cup water
Add 1/4 cup Grated Cheese (Sharp Cheddar, Emmental, Gruyere)
1 Egg
1 tbsp White Vinegar
Salt and Pepper

Fill a pan or pot about 4 inches high with water. Add 1 tbsp white vinegar and bring to a boil (this is for the poached egg)

In the meantime, place the grits, milk, and 1/2 cup of water in large, microwave proof bowl (must be large so that grits do not boil over in the microwave). Microwave on high for 2 1/2 minutes, keeping a close eye on them. Stir in 1/4 more cup of cold water and microwave again for 1 minute. Remove the bowl from the microwave and stir in the cheese.

By this time, the water should be boiling. Turn the heat down to low. Crack 1 egg into a small bowl, then slide it into the pan. Leave it for about 2-3 minutes, until you can see that the egg white is cooked, then gently lift it out of the water with a slotted spoon. You should feel that the yolk is still soft, but the white is cooked. Drain well and slide this egg on top of the cheese grits.

Add salt and pepper to taste. Enjoy!

Breakfast for Dinner?

There’s nothing quite like breakfast for dinner.

Now some of you might ask what about breakfast at breakfast time? But for many of us, logistically, this doesn’t make sense. I mean, wake up earlier to make breakfast when I could be sleeping? How could you even suggest such a thing?

But after a long and hard day, when what you really want is something comforting and satisfying, breakfast seems like it could be just the thing.

Potato & Onion Hash with Sunny Side Up Egg
Serves 2

4 Medium Potatoes, diced
1 Onion, sliced thinly
1 Red Bell Pepper, Diced
Salt and pepper
1 tbsp Butter
3 tbsp Oil
2 Eggs

Place the diced potatoes in a microwave proof bowl. Cover and microwave on high for 5-7 minutes until the potatoes are fork tender.

Heat a large sautee pan on medium- high heat and add 1 tbsp of oil. Add onions and bell peppers. Sautee until soft. Remove the onions and bell peppers from the pan. Add the butter and the another tbsp of oil (still on medium-high heat). Toss in the potatoes into the pan, and cook until browned. Add the peppers and onions back into the mix and season with salt and pepper. Arrange the hash in a pile on 2 plates.

Heat another pan on medium heat with 1 tbsp of oil. Crack the eggs into the pan, then lower the heat to low and let cook, moving the eggs gently in the pan so it doesn’t stick. Season the egg with some salt and pepper. Once the eggs are cooked (the egg whites should be cooked and the egg yolks should still be wobbly and runny), slide the eggs onto the piles of hash.
What better to serve with this dish than a slice of homemade bread with butter and ham? I guess 2 slices??