Sweet Potato Hash

Made myself this delish, filling, healthy hash by dicing up 1/2 of a big sweet potato and some onion, sautéed in a fry pan until the potato is done (I added a little water and covered it for a few minutes, then remove the cover and cook until the potato is softened but not mushy), mixed in a handful of precooked turkey sausage crumbles, then made a hole in the middle of the hash and cracked an egg into the opening. Cover until the egg is cooked to the doneness you prefer (I like the whites completely set and the yolk runny) and serve with a bit of chopped avocado on top. 

 

Breakfast Salad

Yep, you read that right. Breakfast...SALAD. I had never thought of such a thing until I read an article recently at Cooking Light and had my eyes opened - why not?

So I made a simple salad of arugula, chopped tomatoes and avocado, leftover toasted pine nuts and drizzled it with a little extra virgin olive oil. Topped that with a basted egg (similar to a poached egg, click here to see how to make them), season with salt and pepper. The runny egg yolk mixed with everything and made sort of a "dressing" for the salad. I know it's weird. It is. But so, so, surprisingly good! Will you try salad for breakfast? If so, let me know what you come up with!




one year ago today: birthday dessert assortment ice cream sandwiches, mini banana pie, brownies

Basted Eggs

I love poached eggs but they always seem too wet and are hard to get just right - I have found that basting eggs is really close to a poached egg, but much easier and quicker. They are sort of a cross between poaching and over easy - without having to flip them. We eat these a few times every week!

Super simple: I spray a fry pan with non stick cooking spray and heat over medium/medium low. When the pan is hot, break the egg carefully into the pan and let it cook for a few seconds (maybe 30) until the bottom is setting up (you don't want the bottom to turn brown, just set up a bit) and then add a tablespoon or 2 of water to the pan, quickly cover it to capture the steam and cook for a minute or two. Lift the lid to check for when it's done the way you like - I prefer the white to be completely cooked but the yolk soft and runny.

when the bottom is just turning white...

add a little bit of water...

then quickly cover to capture the steam.