This morning was no different really. I woke up first, took my walk, did my yoga, and then found my way to the kitchen. We have slacked a bit on our weekly menus so I really didn’t have a clue what I would make for us today.
A little rummaging around produced all the things I needed for some deliciousness and away I went. Believe me, its always good to have some basics on hand even if you have no idea what you’ll be doing with them!
This should take you 30-45 minutes to put together, but you must start with the potatoes first as they take the longest.
3 organic red potatoes, cut into 1 inch pieces (roughly) keep skins on
1/4 of a red onion sliced into thin half moon ribbons
3 medium sized garlic cloves minced
Just under a 1/4 of salted butter
sea salt and freshly cracked pepper to taste
1. Place cut up potatoes in hot water and set on high to boil. This should take about 15 minutes, but test them with a fork. Potatoes should be just about cooked and the fork should penetrate them easily.
2. Remove potatoes from the fire and pour them out in a colander. Leave them there steaming for a bit, like 5-10 minutes.
3. In a skillet, melt butter on high and add garlic and onions. Let them cook until softened by not brown and then add the potatoes.
4. Stir it all together in the hot skillet then let sit for a bit. You want them to brown and get a bit crispy while you come back to them and stir them gently on occasion. This should take another 10-15 minutes depending on how hot your skillet gets.
5 happy organic brown eggs
1 fire roasted red pepper cut into small squares (I had them in a jar. If you make your own, it will take longer, but would likely taste better)
sea salt and cracked pepper to taste.
light spraying of canola oil on the pan
feta cheese crumbles
Small bit of parsley chopped
1. Crack eggs into a bowl and whisk until fluffy.
2. Add the red pepper and the salt and pepper.
3. Pour mixture into hot oiled pan on medium to high heat and with a spatula, keep turning egg mixture over until it is cooked through.
Serving: Once its all done, in a lovely pasta bowl, I spooned the potatoes into the bottom of the dish, added the eggs on top and then dressed it all with some feta cheese crumbles and freshly chopped parsley. This made a hearty breakfast for both of us, enough so we will likely skip lunch altogether. For smaller appetites, it can serve 3.