Fried Poached Eggs over Salami Potato Hash

Saturday morning, I made something totally special, since it was after all- the weekend. I had been thinking about salami and eggs, but I wanted to do something a little more special than just scrambled eggs with fried salami in it. I had thought back to the episode of 5 Ingredient Fix with Claire Robinson and the episode when she makes Deep Fried Poached Eggs, and I thought to myself: I can do that! I decided to make a potato and leek hash with salami. I plated it with the eggs resting on tip and I was oh so proud of it all.

Not the most clear picture, but a delicious breakfast!

After poaching eggs to taste (I like mine super runny), dry them off on paper towels. Dust the poached eggs in flour, roll in beaten eggs, coat with panko (with salt and pepper) and fry eggs in a heavy saucepan with hot fry-ready pan oil. Take the eggs out of the oil and rest them on paper towels. Meanwhile, I sautéed 1 leek in a small amount of olive oil, add softened (by microwave, but boiling would be fine too) diced potatoes and diced salami (I used lean Hebrew National). Season with salt and pepper.



The eggs were runny inside and crispy on the outside. I was so happy with them. My poaching skills need to get better but I think there is hope for me. I heard that if you put a bit of white vinegar in the water that it causes the egg whites to cling together. I knew that there was also something about swirling the water, but I didn't quite get it right. I am sure I will only get better so I am not worried. Eventually I will be a poaching champion!


In other news, I got an app where I can put recipes together and it will tell me the calorie count of each meal, so if I put it in I will add it to the bottom of my posts. I can't promise accuracy, but I can try!


Fried Poached Eggs over Salami Potato Hash: ~400 calories in total, ~200 calories in the poached eggs.

Breakfast Squares

Breakfast Square Assembly Steps

Folded Breakfast Square

With breakfast being my favorite meal of the day, I like to have an awesome breakfast even when I don't have the time. My solution to this comes at quite a price of time and cash, but it is well worth it. Being a vegetarian, I had to find a solution that didn't involve real meat, and being a health conscientious type of person, I like to know what is in my food. I came up with a solution that is similar to the Pillsbury Toaster Scrambles. What I do first is I take the low fat Pillsbury crescent rolls dough, which comes in a sheet of 8 triangles, and separate them out into four rectangles. I place some scrambled eggs in the center of one half and top it off with one piece of MorningStar Farms Veggie Bacon and half a piece of American cheese. I fold the roll over and pinch it shut. I bake the squares at 350* for 10 minutes, flipping half way through. After they have cooled, I stick them in the freezer, separated by parchment paper. When it comes time to defrost them, I like to pop it in the microwave for 30 seconds and then flip it over for another 30 seconds. That way, I can be sure that the inside is entirely warmed. I put the square in the toaster on low and then flip it over for another go on low. It is a lot of work for an even cook, but it really is worth it.

Cracked Eggs

When I make my squares, I like them to be worth my time and I do what I can to make them last a long time. I start with 12 Pillsbury crescent roll tubes, 2 packages of American cheese with 12 slices each, 24 eggs, and 48 pieces of veggie bacon. I really get a great assembly line together when it comes time to start putting them together and they get more efficient each time I make them. This makes 48 breakfast squares, and I like to add some chipotle powder for Nathan in a batch, and then I sprinkle a little on top. He likes a little kick in his food.

Crêpes

I love breakfast. It is probably my favorite meal of the day. I love eggs. I love grits. I love (soy) bacon. I love bagels and lox. I just love breakfast. I always eat a nice breakfast, but over the weekend I really enjoy a nice big breakfast either at home or out.

Plain Crêpes

This morning, I wanted to try out my first crêpes . They were pretty tasty, but anyone could tell that they were my first. I took the recipe from the Food Network: 1/2 cups all-purpose flour, 1/2 tsp salt, 2 tsp sugar, 1 tsp vanilla, 1/2 cup milk. The recipe said that it would make 6 servings, but it barely made 4. I think that they turned out more pancakey than crêpe. I wonder if I used more milk would it a little thinner and easier to spread out.

We had crêpes a few ways. Nathan made his with maple syrup and chipotle sauce. I made my one half with Vermont maple cream cheese and the other half with Bonne Maman Cherry jam.

Breakfast Crêpes

Anyway, the breakfast crêpes were assembled this way:
1 slice american cheese
1/2 cup home made hash browns (potatoes, butter, Melting Pot spices)
2 slices Morningstar Farms Vegetarian Bacon Strips, crumbled
1 egg fried sunny-side up

The meal was delicious overall but I am sure that my next crêpes will be fabulous and thin and everything I remember them to be from when we were in Paris.