Monday, April 14, 2014

Weekend Brunch: The Perfect Egg Tops Crisp Red Potatoes & RoastedAsparagus

Whether as a weekend brunch for two or as brunch for the family (hint- Easter is coming up this weekend, oh my!) asparagus, crisp potatoes and a perfectly cooked egg come together to make a pretty, pretty simple, and pretty tasty way to entertain. 

Every once in a while my plus one and I get the night off from parent world. Our little guy will stay with his Gigi or Gram Gram (our loving names for grandmas) and we'll sleep in and make brunch together. This one is a recipe simple enough to do together and enjoy together. I suddenly have the urge to say, "These are the days of our lives." Enjoy!

3 Leftover Baked Red Potatoes
2-4 Eggs
1 Bundle Asparagus
1 Tbsp Olive Oil (or Grapeseed)
2 Tbsp Vegetable Oil (or Grapeseed)
1 tsp Lawry's Seasoned Salt
1/4 tsp Garlic Powder
Salt and Pepper, to taste

Crisp Red Potatoes

Use leftover baked potatoes for the best result. 

Using precooked potatoes cuts down on the cooking time, and adds a different flavor/ texture especially if you have leftover baked potatoes. They have all the roasted goodness in the skins. They crisp up better, too!

If not available, you can puncture fresh red potatoes several times, then heat in the microwave for 5 minutes (3 medium potatoes) longer for more or for larger potatoes.

Dice potatoes, leave the skins on. I do a medium dice, and I don't make the perfect. It's the rustic look.

Heat 2 Tbsp oil in a pan. 

Once hot, add potatoes and bring the heat down to medium.

Add spices over the potatoes. 

Now your kitchen is smelling good enough to wake the neighbors!

Turn the potatoes every few minutes.

After 6 minute, they are starting to look good.

After 15 minute, they are look GREAT


Roasted Asparagus

You can start these while making the potatoes and eggs, so it all convenes together. Or separately and set each piece aside. Whichever works for you!

Trim tough bottoms off one bunch of asparagus.

Toss in olive oil, salt & pepper.

Lay out asparagus over a sheet pan evely.

Roast in 400 degree oven for 10 minutes. Don't forget to take them out....I'm not going to lie, I've forgotton to take them out, or get them started in the first place! :) It's okay, it's not too late.

Egg Over Easy

Add a layer of butter to a frying pan.

Get heat to an even medium over the pan.

Add egg. Moderate the stove at a medium heat so it doesn't cook too fast and toughen the egg. Cooking it on a little less heat makes for a softer egg, I think. 

Once the bottom is white across, time to flip, about 3 minutes. Lower heat a touch more. Leave on pan for 2 minutes on medium low heat. This gets the egg to my favorite place, in between Over Easy and not as firm as Over Medium.

On my stove settings, I start the butter at and "8" until melted, bring it down to a "6" for one minute! then down to a "4" for the last 2 minutes, then flip and turn down to a "2".

......and the final product

It doesn't get much better than a perfectly cooked egg, unless you pile it on top the crispy potatoes and asparagus. The gooey yolk breaks and drips, like this 

...oh man, that's good stuff! Reserve this recipe for a very special someone. 

...or if your someone is like mine, maybe some steak & egg action

Don't forget the Mimosa or a sparkling orange juice.

Until next time...Happy Cooking & Brunching! 


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