1 large yellow onions 3 pounds Russet or Idaho potatoes, peeled 1/3 c potato or corn starch 2 tsp salt Lots of freshly ground black pepper 3 large eggs 5 tbsp olive oil
Heat oven to 350°F.
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.
Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together evenly coating strands. Break eggs right on top and work them into the strands, evenly coating the mixture.
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet over high heat until very hot. Pour potato-egg mixture into pan carefully and spread evenly in pan. Drizzle with last tablespoon of oil.
Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle.
Serve in squares, either right from the skillet or unmolded onto a platter.
This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy
2 thick slices Texas toast or bread, toasted
2 poached eggs
1 bag baby spinach
Pork Belly or bacon, sliced into cubes or strips
3 scallions, sliced thin
In a medium pan cook the pork belly or bacon until crisp.
As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.
Divide toast, eggs, spinach, and avocado among plates and top with green onions.
You can also use prosciutto for this quick weeknight meal. Serve with a salad and you are set!
Butter or oil as needed
1 tomato, sliced
2 slices mortadella or prosciutto
Salt and freshly ground black pepper
Asiago cheese, grated
Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven. Sprinkle with asiago, salt and pepper and serve.
Salad 2 slices sourdough bread, torn into small pieces 1 avocado, dived 4 oz spinach and arugula 1 jar roasted red peppers, torn into bite size pieces Olive oil Salt and pepper 5 oz Spanish style chorizo, sliced thin 2 eggs Shaved Spanish cheese
Toss arugula, spinach and pepper with a little dressing to coat.
Heat oil in a skillet and cook bread until toasted. Remove. Add chorizo and fry on both sides, remove. Add egg and cook until white is set but yolk is runny.
Divide spinach, arugula mixture among plates. Top with avocado, bread, cheese, chorizo and egg.
This one from Diana Henry is the ultimate British Comfort Food! Toasty bread, creamy sauce, topped with a fried egg! Yum!
2 thick slices white bread 2 tbsp butter 2 1/2 tbsp flour 1/2 c dry cider 1 c grated sharp cheddar cheese 1 tsp mustard, preferably Colman's (not powdered) Pinch freshly grated nutmeg Pepper 1 large egg 1 1/2 teaspoons apple brandy or Calvados 2 fried eggs
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Meanwhile, toast the bread. Place each slice in an individual gratin dish.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.
Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.
Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated.
Pour the cheese sauce over the toast
dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Place a fried egg on top.
I am so falling in love with rice bowls! This one is super satisfying with a poached or fried egg, just make sure the yolk is nice and runny.
3 c cooked brown rice, warm
2 tbsp chopped fresh cilantro
2 chopped scallions
Salt and pepper
4 eggs, poached or fried
2 avocado, sliced
1 tomato, halved and thinly sliced
Hot sauce, for serving
In a medium bowl, combine the rice, cilantro, scallions, and ¼ tsp of the salt.
Divide the rice mixture among 4 shallow bowls. Top each with an egg and arrange the avocado and tomato slices on the side. Sprinkle the tomato and avocado with a pinch of salt, and serve right away with hot sauce.