Eggs on Toast

Lazy rainy day morning breakfast...scrambled eggs on buttered toast. Cup of coffee, bowl of cereal, and my news feeds.

Asparagus & Egg

Tonight's light dinner: roast spring asparagus and egg. I've seen versions of this dish everywhere lately and I love asparagus, so this was a no brainer. Snap off the tough ends of asparagus, drizzle in olive oil, sprinkle with salt and pepper and roast in the oven for about 8-10 minutes. Meanwhile, my egg poaching skills aren't up to snuff yet, so I just fried an egg. Toss the roasted asparagus in some breadcrumbs, slide the egg on top with some mozzarella shavings (next time I'll probably get some asiago), some dill and paprika and a bowl of roasted red pepper soup on the side. I'll try my hand at poaching again with eggs florentine sometime, but tonight's minimum fuss dinner just tides me over the grief of Jesse L. Martin's departure from L&O last night. Sigh.

Morning Hash

Weekends are the time when I usually clear out my fridge, and they're also when I have the time to make a decent breakfast. Making a hash kills two birds with one stone, and today I have:

- a single leftover yellow nugget potato
- leftover scraps of BBQ salmon
- the few remaining non-shriveled grape tomatos from a week-old box

To this I add:

- a free range egg
- a tablespoon of pesto

I nuke the small nugget potato until done, then dice it. I heat up a tablespoon of oil in a pan and lightly fry the diced potato, tossing them every so often. I then halve the tomatos, break up the salmon, turn down the heat and throw those in the pan. Whoops, should've turned the heat down sooner—a side of the potatos are a bit burnt this time. I break a free range egg into the hash and gently fold it in. The vivid orange yolk colors the hash a rich yellowy color. As the egg starts go cook, I turn the heat off completely, add pesto and keep gently mixing. Fresh ground pepper and a side of greens dressed with vinaigrette, and it's done.