Saturday, March 24, 2012

Steamed Egg on Top of Roasted Veggies Served With A Side of Cheesy Garlic Bow Ties

Today I gave myself a fun challenge: to make breakfast look pretty.  My drive to do so came from watching 2 episodes of top chef, Gordon Ramsey's, "The F Word."  He opened my eyes to how much attention and care I put into making and planning my recipes out... and how little attention I put into presentation: practically none haha.  Though I'm usually concerned with how my food tastes at the end rather than how it looks, today I decided to take on the full challenge of concocting to presenting... just so I could have a taste of Gordon's life as a top chef.  I must admit, playing top chef was so much fun and I ended up with a fun, pretty (in my eyes), cheap, healthy, and definitely delicious dish.  This ones a keeper and I hope you try it out for yourself.
                                 
~20-30 min; 2 servings
Ingredients:
2 handfuls spinach
drizzle olive oil
roasted sesame seeds (optional)
squeeze lemon juice (optional)

2-3 strips bacon
1 large ripe tomato sliced
6 mushroom heads sliced
2 stalks chives (or green onions or 1 small onion)
1 garlic clove sliced

3 eggs

1 cup cooked bow ties
1 tbsp butter
cheddar cheese
garlic powder

salt/pepper to taste

Directions:
1.  In a frying pan under medium low, cook bacon to desired consistency. I like mine crispy. Transfer bacon to a plate and save fat. Immediately add chives, garlic, mushrooms, salt, and pepper.  Stir fry until mushrooms have wilted and browned a bit ~5min.  Place to the side.
2. Add a drizzle of oil to pan and add tomatoes in a single layer. Add salt and pepper. grill until they have wilted a bit. shake the pan back and forth to prevent tomatoes from sticking to pan from time to time (~4min). cooking tomatoes will bring out a nice roasted and sweet flavor.
3. While tomatoes are cooking, bring a pot of water up to a boil. Place steaming saucer inside. Turn heat down to medium.  Add spinach and steam to desired texture. I only steamed mine for 3min. Note: the spinach will continue to cook once taken out.  Sprinkle salt, pepper, olive oil, sesame seeds and toss to coat evenly.
4. add a single egg to each buttered steaming cup. you may sprinkle pepper or herbs on top. Stem to desired consistency. To check for consistency, shake the cup back and fort.  For medium, the middle should barely wiggle.  for hard, the center shouldn't move at all. for easy, the center should wiggle a lot.  Caution: be careful to carefully remove cups from steamer with oven gloves or a towel and watch out for hot steam when opening pot.
5.  Reserve 1/4 of your mushroom/tomato mixture.  To this, add 1 cup of cooked bow ties, 1 tbsp butter, garlic powder, salt, pepper, and cheese.  Cook until heated though and cheese has melted.
6. Plate: stack spinach, tomato, mushroom, and eggs. place bacon on the side. makes 3 stacks + 2 servings of pasta.
You can buy the steamer (inside the pot) from Hubbards located in the Food Fair Complex.  It's only 12EC!
For the Mr.
I just tossed my portion all in one bowl hahaha. That's just how I roll.
My Kryptonite.

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