Sunday, February 27, 2011

The Perfect Breakfast, Brunch or even Lunch

Weekends are perfect for some sleeping in and eating brunch. Heck Yes.

I do both of these things. I was never into pancakes though. Anybody with me on this?

I've always been into sleeping in. But it's not really sleeping in when you go to bed a 3 am and wake up at 10 am. Well, I mean it's "sleeping in" in the sense that I'm sleeping into the morning, but I'm still getting 7 hours of sleep. No different than any other night...oh well!

Wanna know what else I'm into? Food. I really love food and I love it in the morning. Bring it on.

Check this out.

This is my brunch. This is what happens when I leave the Hubs alone in the kitchen and I keep my crazy bossy food police butt out of it.

I had no clue it was coming. I was hangin' out...doing normal weekend morning things like some mild laundry, checking my e-mail...eating a cupcake (Lord, help me)...and then BAM! This lands in front of me.

Nice huh? This is what the Hubs calls Pan Roasted Potatoes with a SunnySide-up Egg on a bed of Weed Salad with Warm Balsamic Dressing. Ya, I know....weed salad? He really tries hard to make it sound delicious. FAIL. was GOOD though. The best part is breaking through that soft yolk and letting it ooze out into the salad, mix with the balsamic dressing and coat all the greens. Gorgeousness.

The combination of savory cheddar cheese, fried shallots and balsamic vinegar is so incredible, it almost tastes garlicy. It packs so much richness and flavour without feeling heavy.

I never do this for myself. I put the least effort into breakfast...usually its just a cupcake, brownie, a few cookies or chocolate. I may have a problem.

So this was nice. Thanks Hubs. Let's do it again sometime.

Wanna make this too? Surrrre you do.

Here's what you need:

mixed greens (or weeds, apparently, if a man is making this)
peeled and shaved carrot
aged, dry and crumbly white cheddar cheese, broken into small pieces
strawberries, cut into small pieces
extra virgin olive oil
1 yellow-fleshed potato, par-boiled and sliced into 1/2-inch rounds
1 shallot, diced
freshly black pepper
1 large egg
2 tbsp balsamic vinegar

Pile a bunch of mixed greens on a plate. Place shaved carrots, cheddar cheese and strawberries on top. Drizzle with a bit of olive oil and set aside while you prepare the potatoes.

In a nonstick frying pan, heat 1 or 2 tablespoons of oil on medium-high heat. Fry potatoes and shallot with a bit of salt and pepper until lightly browned and cooked through, about 5-10 minutes. Transfer potatoes to a clean plate, leaving the shallots in the pan. Reduce heat to medium and add balsamic vinegar. Let simmer for just a minute and then pour it over the salad while it's warm.

Fry up an egg and place on top of the salad along with the fried potatoes on the side. Perfection.
Pin It


Post a Comment