Most mornings you’ll find oatmeal and fruit or cottage cheese and berries in my breakfast bowl, but when the calendar says Sunday, you can bet I’ll be serving up a fun breakfast.
Saturday at Whole Foods, I briskly walked past a display of asparagus on my way to the meat counter. I quickly hit the brakes and put it into reverse as the asparagus was beautifully thin and delicate. I hadn’t seen asparagus like this since May. I grabbed a bunch and mentally started planning how it would end up on our kitchen table for Sunday breakfast. Here’s what I did.
Cream Sauce: I had some heavy cream in the refrigerator, so in a small sauce pan I heated up about 3/4 cup and added about two teaspoons of some very flavorful thick and zesty hot sauce and let it steep for about ten minutes. At the end I wilted in some rough chopped cilantro and a squeeze of lemon.
Potato: I had one lonely little russet potato in the vegetable crisper that didn’t get used for the Columbian Potato and Chicken Stew I made earlier in the week. I peeled it and cut it into pretty good-sized wedges, boiled the wedges for ten minutes, drained and patted them dry, salt and peppered the dickens out of them and browned them in some pretty hot olive oil so they’d be crispy.
Asparagus: I cut the ends off, and sautéed until tender in butter, lightly salt and peppered, of course.
Eggs: Sautéed in an olive oil and butter until over-easy.
The Build: I circled some of the cream sauce on the plate. Topped with potato wedges, crisscrossed the asparagus over the potatoes and then teetered the egg on top and drizzled the whole thing with the remaining sauce.
In the end I had every fry pan and spatula in the kitchen dirty but what a delicious breakfast! That skinny asparagus was some of the best tasting I’ve had. The flavor was exquisite. Next time I’ll make more of the sauce as those potatoes really tasted good smeared around in that lemony spicy cream sauce. Actually everything tasted good smeared around in that sauce.
Potatos Asparagus Eggs…It’s What’s For Breakfast.
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