Monday, August 13, 2012

Sunny Side Up Eggs and Veggies

Weekends at our house mean a big breakfast.  Not huge, but usually an omelet, maybe some bacon or sausage (turkey or pork), and toast, bagel or sometimes home fries.  At a certain point this gets boring.  I know you can put a zillion things in a omelet, so how can it get boring? Case in point, Saturday's mushroom, celery, asparagus and goat cheese omelet was quite tasty.  But I digress, yes, I get bored making omelets every weekend morning, I wanted something a little different. 

Some of my best ideas are free form, I wasn't sure what I wanted except that I wanted it to have sauteed veggies.  I knew the hubby wanted eggs, and the idea of potatoes sound good.  I didn't want to use an excessive amount of pans, so I decided one pan for home fries and one for the veggies and potatoes, are we wondering into omelet territory here?  Almost. I sauteed the veggies and then made space in the pan for four sunny side-up eggs.

Once everything was cooked, I wanted it to be a"dish" not three separate items, so I piled each item on top of the other.  This allowed the yolks to blend with the other ingredients.  Have fun with this, just like an omelet the possibilities are endless.

Sunny Side Up Eggs and Veggies

Serving Size  : 2 
3/4 teaspoon  olive oil
1 large  russet potato -- chopped into 1/2 inch peices
3 tablespoons  red onion -- chopped fine
seasoning salt
1/2 cup  water
1 tablespoon  coconut oil
1 stalk  celery -- sliced thin
4 ounces  mushrooms -- sliced
5 stalks  asparagus -- cut in 1" pieces
4 large  eggs
1 1/2 ounces  Havarti cheese -- sliced into strips

  • In a non-stick skillet over medium-high heat, cook potatoes in olive oil for 2-3 minutes.  Add 1/2 cup water, lower heat to medium, cover and cook for about 10 minutes or until tender. Remove lid, add 1/2 the chopped onions, sprinkle with salt, pepper and seasoning salt and then brown.
  • Meanwhile, in a large non-stick skillet over medium to medium-high heat, saute celery in coconut oil for 2 minutes and then add the mushrooms for another 2-3 minutes.  Add the asparagus, cook one minute longer. 
  • Arrange veggies in a cross shape, creating four pockets for the eggs. 
  • Reduce heat to medium and crack an egg into each pocket. Sprinkle with salt, pepper and seasoning salt.  Cook until the whites are set.
  • To serve, split the potatoes between two plates.  Top each portion of potatoes with two eggs side by side.  Top the eggs with the sauteed veggiesnd then equal strips of Havarti cheese.

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Per Serving: 332 Calories; 22g Fat (59% calories from fat); 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 447mg Cholesterol; 315mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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