RECIPES AND MORE FROM AN URBAN KITCHEN

Tuesday, August 17, 2010

Breakfast of the Champions


There is a large contingent of people who firmly believe that breakfast is the most important meal of the day. I wouldn't disagree. There is a tangible difference between the days you wake up late, rush through the morning routine and run like bat out of hell through your apartment door, not a Quaker's chocolate chip granola bar in sight and the days when you actually manage to get it together enough to sit down with a cup of tea and little bit of toast. It's true: breakfast can make a day great. Or at least it can see you off to a good start.

My favorite breakfast (pictured above, made with all the ingredients I picked up at the farmers' market over the weekend) is simple and easy and delicious. It's made up of fried eggs, sunny side up so that the yolks are still golden and runny, home fries with garlic and rosemary, pan-toasted bread and a wedge of good cheese to nibble on between bites of everything else.

I think everything on the plate is pretty self-explanatory recipe-wise, except for that delectable, crispy little pile of potatoes. Here's how I make mine:

Garlic Rosemary Home Fries

Ingredients:
2 lbs small potatoes


  • 2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)




  • 3/4 teaspoon salt




  • 1/2 teaspoon black pepper




  • 1/2 stick (1/4 cup) unsalted butter




  • 2 tablespoons olive oil





  • 2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)




  • 3/4 teaspoon salt




  • 1/2 teaspoon black pepper




  • 1/2 stick (1/4 cup) unsalted butter




  • 2 tablespoons olive oil





  • 2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)




  • 3/4 teaspoon salt




  • 1/2 teaspoon black pepper




  • 1/2 stick (1/4 cup) unsalted butter




  • 2 tablespoons olive oil



  • 2 cloves of garlic, thinly sliced
    Sea salt
    Black pepper
    1/2 stick unsalted butter
    2 tablespoons olive oil
    A few sprigs of fresh rosemary, chopped

    Directions:
    Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.

    Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces. 

    Add 1 tablespoon butter and 1 tablespoon oil to skillet over moderate heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes in same manner. 

    Return all vegetables to skillet and gently toss with remaining tablespoon butter, the sliced garlic and a scattering of chopped rosemary until butter is melted and garlic is just beginning to lightly color. Season with salt and pepper.


  • 2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)




  • 3/4 teaspoon salt




  • 1/2 teaspoon black pepper




  • 1/2 stick (1/4 cup) unsalted butter




  • 2 tablespoons olive oil



  • 2 comments:

    1. Yum Yum, your posts always make me hungry! haha
      http://behindthelashes.com

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