Saturday, April 9, 2011

Saturday Breakfast

It's always fun to have an old friend in town for the weekend, especially when there's no agenda.  Past a certain age - let's call it late twenty-something - the gravity of bright lights and noisy bars has less of a pull.  Contented to stay in and cook a good meal, drink some wine, and catch up on the goings on of the last few months, a lazy brunch is the right way to start a Saturday of . . . whatever.

Hope you and yours are enjoying the same freedom of time out of mind.


Poached Eggs over Cajun Roasted Hash and Mixed Greens
1 Russet Potato, diced
1/4 Cup Onion, diced
1/4 Cup Red Bell Pepper, diced
4 Cloves Garlic, smashed
Extra Virgin Olive Oil
Balsamic Vinegar
Cajun Seasoning
4 Eggs
2 Large Handfuls Organic Mixed Greens

Preheat oven to 400 degrees F.  Add the first four ingredients into a cast iron skillet over medium heat with 1/4 cup of extra virgin olive oil, season liberally with Cajun seasoning.  Lightly fry potatoes until browned, and insert into oven and cook for 40 - 50 minutes.  Meanwhile, fill a large skillet with at least 3 inches of water and bring to a slow simmer over medium high heat.  Carefully crack eggs into the water, and poach for 3 - 4 minutes.  Remove eggs using a slotted spoon.  Toss greens in a 3 - 1 ratio of oil to balsamic vinegar and plate next to a generous portion of the potato hash.  Place poached eggs on top of hash and season lightly with Cajun seasoning.  Serve.

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