Leftovers for Breakfast

Tags

alfresco, baguette, breakfast, breakfast potatoes, brunch, eating outside, eggs, guacamole, huevos rancheros, lazy days, mushrooms, potatoes, southern food, sunday

I currently have a lot of time for being a little bit creative with food, especially with different breakfast options. When I’m working I usually don’t allow myself much time for a ‘proper’ breakfast which means I tend to grab a banana or eat something from work. I work in the catering industry so it’s easy for me to pick up a scone or similar. At the weekends, however, I like to cook up a nice late breakfast or brunch – this tends to be eggs, pancakes or french toast. This weekend I decided on a mixture of Huevos Rancheros and a Southern American country-fried potato recipe. I used leftover potatoes from the dinner before (baby new potatoes). If you don’t have leftovers, I’m sure you can fry them from raw – otherwise boil them and wait for them to cool slightly before using them in this recipe.

I haven’t thought of a name for this yet, but I do have a recipe.

You will need:

• 2 tablespoons butter
• 8-10 small potatoes, chopped into small pieces
• 5 chestnut mushrooms, diced
• 3 spring onions, thinly sliced
• 4 large eggs
• 1 tablespoon oregano
• 1 teaspoon paprika (optional)
• 1 teaspoon dried chilli flakes (optional)
• salt and pepper to taste
• 50g grated cheese (e.g. cheddar, also optional)

1. In a large frying pan over a medium-high heat melt the butter and sauté the potatoes and mushrooms for about 10 minutes – until the mushrooms are soft and the potatoes start to become crispy.
2. Add in the spring onions and seasoning, allow to fry for 5 minutes Crack in the 4 eggs and allow to cook for a further 5 minutes.
3. You can either put a lid on your pan or place your pan under the grill until the eggs are fully cooked through. Lastly, top with the grated cheese, making sure it fully melts.

I served this with baguette toast and homemade guacamole (also a leftover from dinner the night before) and enjoyed eating this al fresco outside in the garden.

What are some of your favourite breakfast options? And your favourite way of cooking eggs? Let me know 🙂

One Foot In Front Of The Other

Tags

baguette, brunch, lunch, mushrooms, poached eggs, spinach

So! I realize I’ve been an absolute failure with this. I left it for so long I found it difficult to come back to where I left off. But here I am again! Hurrah! Shout to me now. Give me a slap on the hands and say ‘Stellington, get in that kitchen, take delicious photos of food and BLOG!’ Okay?

On that note, I don’t have a photo today. But I do have a recipe!

Poached Eggs on a bed of Spinach and Chestnut Mushrooms.

You will need:

• 2 eggs
• Chestnut mushrooms – 80-100g sliced
• A good handful of Spinach leaves – 100g
• Half an onion – diced
• Fresh baguette – 6-8inch size, sliced down the middle (toasted, if you prefer)
• Fresh chives, diced
• Paprika (optional)
• Salt & white pepper
• 2 tbsp – Vegetable oil/butter, for frying
• 1 tsp white vinegar

1. Start by heating a large pan with some vegetable oil or butter. Toss in your onions and fry on a medium-high heat until they begin to soften after about 5-7 minutes. Add in your chestnut mushrooms. Let them cook together for 10 minutes on a medium heat. When the mushrooms have turned brown and softened, add in the chives, leaving a small teaspoon for garnish.

2. In the mean time, put on a small saucepan of water on your stove and wait for it to boil. Add a teaspoon of white vinegar (optional).

3. Wash your spinach and either leave to dry in a colander or pat dry with some paper towel.

4. Prepare your baguette by slicing down the middle lengthways. You can toast your baguette if you prefer or if it’s fresh then leave it just so. Butter both sides if you wish. Arrange a good handful of spinach on top of your bread. Turn off your stove and add the mushrooms on top of the spinach.

5. Now the poaching bit! I like to put my eggs into a little dish/container. Make sure the water is simmering (not boiling) and carefully place the eggs into the pan, first one egg and then the other. I recommend cooking each egg separately, but if you have a large pan of water and feel more confident in your egg poaching abilities, then go ahead and poach both at the same time. I find the perfect time is roughly 1.5 – 2 minutes. When they are ready, remove with a slotted spoon and tip the spoon at an angle carefully to remove as much excess water as possible.

6. Place the eggs on the mushroom and spinach stack. Season with salt and white pepper to taste and sprinkle on the remaining chives for garnish. Enjoy!

Next update: Homemade pizza.