What defines a relaxing weekend for you? Some like to get up early and go for a walk, others like to sleep in. While I enjoy a full complement of weekend activities, making a nice breakfast and a good cup of coffee is up there.
I pretty much cook my eggs the same every time, in the same way my mom always cooks eggs when we are at our family cabin: basting. Until recently I had no idea that what she was doing was "basting", I just knew that it was a great method to use when there are many mouths to feed. Plus, you more often than not end up with perfect eggs.
I so often find that breakfasts involve no veggies, unless you are of course having an omelet with veggies. Sometimes we go English and have fried tomatoes, but other than that it is all proteins, grains and fruit (and of course fats, but whatever). Considering Percy doesn't eat enough veggies I have to get them in whenever and wherever the opportunity presents itself. Of course, making sure your veggies are super tasty helps in getting them down. If not, I'd have to resort to the airplane method: "Vvvrrr......open the hatch, it's coming in!" Now, what 35 year old doesn't like that?! (LOL).
So, without further ado, here's how it's done.....
Basted Eggs
This method is slightly different from my mother's and also from some other recipes I've come across. But, I can promise you that this method works very well.
Based on 4 eggs.
In a medium to large sized lidded skillet heat 2 Tbsp extra virgin olive oil over medium heat.
Once oil is hot carefully crack in the eggs. Salt and pepper the eggs.
Once the eggs turn white, pour in a little water, paying special attention to the space between the eggs. Cover. At this point you want to cook the eggs until they are to your liking. Right before they are done I always loosen them up with a spatula - the water helps loosen them too.
Once done, remove from heat and serve immediately.
Sautéed Swiss Chard
And here's where the greens come in. If you have everything chopped up and set aside you can cook this up while the eggs are cooking.
- Swiss chard, about 4 stalks, chopped
- 2-3 shallots, diced
- 1 tbsp lemon juice (approx. juice of 1 lemon)
- Salt and pepper
- 2 Tbsp extra virgin olive oil
Heat olive oil in a medium to large sized skillet over medium heat.
Once oil is hot add the shallots and sauté for 2 minutes, or until translucent.
Add the chard and reduce the heat to medium-low or slightly higher. Stir frequently for 1 minute then add the lemon juice and salt and pepper to taste. Let it all bubble, stirring frequently, for another minute or 2. You do NOT want the chard to be too soft, it should retain a little crunch. Remove from heat and serve immediately.
Homemade Hashbrowns
Now this is my favourite part. I love a good potato, in any form. The more the merrier.
- 2-4 potatoes, depending on size and appetite, scrubbed and cut into 1/2 inch cubes
- 4 Tbsp extra virgin olive oil
- Salt and pepper to taste
Preheat oven to 425°.
In a medium sized saucepan cover cut potatoes with water and bring to a boil. Remove from heat.
Drain water and add olive oil, salt and pepper. Replace lid and shake to coat potatoes.
Pour out into a rimmed baking pan. Bake for 20 minutes, flip potatoes, and bake for another 15-20 minutes. Bake until desired doneness/crispiness.
Other than that, I just heated up some baked beans, just because I love baked beans at breakfast. Serve with juice, freshly brewed coffee, and a smile....enjoy!
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