Let’s call this post: How to impress your house guest with a scrambled egg breakfast.
My spring garden pot with Tuscan kale and purple basil.
The husband went out of town this weekend so a girlfriend stopped by to keep me company. In actuality, I begged her to sleep over because I didn’t want to be home alone all weekend. The fine print: she’s six months pregnant and needed a low sugar breakfast. In other words, no scones, no muffins, and no breakfast cake. (Gah!!!)
And with two toddlers in the house, going out for breakfast wasn’t an option.
So I made a breakfast hash. It was an excellent way to use up both the stuff growing out back and what I received from the CSA/farm box.
And what made it impressive? Other than the fact that it only took 20 minutes to pull together, it’s dairy free, gluten free, and vegetarian. And I used a biscuit cutter as a mold for the scrambled egg on top of the hash. The purple basil garnish from my edible garden pot was also a nice addition.
Definitely serve-worthy to guests.
- 1 tablespoon olive oil
- ½ sweet potato, diced
- ½ cup vegetable stock
- 2 tablespoons olive oil
- ½ brown onion, sliced
- ½ yellow bell pepper, sliced
- ½ cup cremini mushrooms, sliced
- ¼ teaspoon dried oregano leaves
- 3 large asparagus spears, bottom removed and sliced
- 4 stems Tuscan kale, stems removed and torn into small pieces
- 1 tablespoon olive oil
- 6 large eggs, cracked into a bowl and whisked together with a fork
- 3 tablespoons packed purple basil leaves
- Smoked paprika, for garnishing
- Minute 1: Prepare ingredients.
- Minute 5: In a 10” nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add sweet potato, season with kosher salt, and cook for a few minutes, stirring occasionally. Then add vegetable stock to braise potatoes until softened, 5 to 8 minutes. The potatoes should be soft and tender by the time the liquid has reduced. Meanwhile:
- Minute 8: In a second 10” skillet, heat 2 tablespoons olive oil over medium heat. Add onion, peppers, mushrooms and oregano, and cook until all the vegetables are soft, about 7 minutes. Then add sweet potatoes from the first skillet, asparagus, and kale. Fold ingredients together and continue to cook for an additional 3 minutes, then turn off the heat.
- Minute 15: Reusing the first (non-stick) skillet, add 1 tablespoon olive oil and set heat level to medium low. Once skillet is warm, add eggs. When the eggs begin to set, use a spatula to push the eggs towards one side. Remove eggs from the skillet when they are almost set. See more tips here: http://www.rusticgardenbistro.com/ten-basic-rules-for-perfect-scrambled-eggs/
- Minute 20: Divide the sweet potato hash onto three eggs, top with the scrambled egg mixture, then finish with purple basil leaves and a dusting of smoked paprika. Serve immediately.
Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.