Posts tagged potato

auntsaraskitchen:

This was my first time poaching eggs, and it turned out delicious! I made my own far fetched spin on eggs benny. The only thing it has in common with the original is the english muffin and the egg part. I will try to remember what I put in:

Saute potatoes with chunky onions. Throw in some herbage. I chose thyme today.

To save dishes, wait until potatoes are almost finished then throw some fresh kale on top and steam it up until it looks bright green (pretty!)

Meanwhile, make the sauce, and start water boiling for the eggs. I chose a yogurt dill dressing see below. After making the dressing, bring the water down to a simmer and throw in those eggs. Then, while the eggs are poaching, toast your whole wheat english muffins. 

The kale goes on top of the english, then the egg, then the dressing drissles on top. Herb potatoes on the side and YUM!

Dressing: 

Big chunky spoonful of yogurt. Little spoonful of mayo. Squirt some dijon mustard. Tablespoon or so of EVOO. A little white wine vinegar (or use white wine). A little lemon juice. Fresh or dried dill. Swish around in a bowl. Shoot for consistency of salad dressing.

The leftover sauce and leftover potatoes also make a fantastic potato salad for later!

graceinplace:

     makes one 10-inch cast iron skillet of breakfast

5 Tablespoons canola oil, divided

1 small yellow onion, sliced

4 large russet potatoes, peeled and cut into 1/8-inch thick slices

3 Tablespoons unsalted butter

Kosher salt

Freshly ground pepper

7 large eggs

2 Tablespoons minced flat-leaf parsley

2 Tablespoons minced chives

2 Tablespoons heavy cream

Adjust the oven rack to the middle position and preheat oven to 400 degrees F.

Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil.  Add the onions and cook until caramelized, about 8 to 10 minutes.  Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon.  Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.  

Transfer the onions to the roasting pan and toss with the raw sliced potatoes.  Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil.  Toss with your hands.  Season generously with salt and pepper.  Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.  

Set the potatoes aside to cool for 15 minutes.  Reduce the oven heat to 350 degrees F.  

Meanwhile, whisk the eggs, herbs and cream together.  Season with salt and pepper.  

Heat a 10-inch cast-iron skillet over medium high heat.  Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well.  Add the cooked potatoes to the pan.  Top with the egg mixture.  Cover the skillet with foil and bake for 30 minutes.  Remove the foil and bake for 10 minutes more.  

Slice and serve directly from the skillet, warm or at room temperature. 

[via]