Saturday, March 13, 2010

Something to Brunch On


A nice little egg dish for brunch (or dinner) that won't leave you doing the walk of shame afterwards. Because as it turns out, winter might actually leave us, and I cancelled my gym membership in February... Of course you can go whole hog and use egg whites, but the entire reason I make this is to be able to stab those round, yellow yolks and watch their buttery ribbons ooze into the veggies. It's better than popping bubble wrap.

Sunnies over Sauteed Asparagus, Mushrooms, and Peppers with Parmesan and Chives
* Serves 2.

Ingredients:
1/2 tablespoon butter
2 teaspoons olive oil, divided
2 portabello mushrooms, cut into 1 inch chunks
1 bunch asparagus, tough ends removed and cut into 1 inch pieces
1/2 yellow bell pepper, diced
kosher salt and fresh cracked pepper for seasoning
good grating of fresh nutmeg
pinch red pepper flakes, optional

1/2 tablespoon butter
1 teaspoon of olive oil
4 eggs
sea salt
fresh cracked pepper
1/4 cup Parmesan, or to taste
1/4 cup freshly chopped green onions or chives

Instructions:
Heat 1/2 tablespoon of butter along with 2 teaspoons olive oil in your largest saute pan, preferably nonstick, over medium heat. Add the portabellos, season with salt and pepper, and cook for 3 minutes, stirring occasionally. Add in the asparagus and diced pepper along with another small pinch of salt. Cook the veggies to your liking - I like mine to get a little carmelized but not to the point of being mushy which usually takes about 7 minutes. Season with a good grating of freshly ground nutmeg and red pepper flakes if you like the addition of heat. Leave on low heat while you cook your eggs (or even better - start the eggs in another pan when you add in the asparagus for perfect timing.)

In another medium skillet, heat the butter and olive oil over medium heat until the bottom of the pan is coated. Carefully crack the eggs and add them spacing them out evenly in the pan. Cook for about 7 minutes for sunny side up, or longer to your liking, watching the heat so that you can turn it down if the edges brown too quickly. If you like yours really cooked - you can run the pan under a hot broiler afterwards. Season lightly with sea or kosher salt and pepper.

To plate, divide the veggies between two wide-rimmed bowls. Put two eggs over each pile, then sprinkle the Parmesan and chives over and around the eggs. Serve hot.

3 comments:

Velva said...

Eggs are a wonderful mainstay dish. Yours looks fresh, healthy and delicious. Very nice.

Happy Sunday to you.

Miss Meat and Potatoes said...

Why thank you, Velva! Happy Sunday to you too!

Mary said...

What a lovely way to start or, for that matter, end the day. I love the way this looks.