Recipe Left Over Garlic Smashed Potato Breakfast

ElizabethB

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I love to re purpose left overs.

This is a twist on Eggs Sardou.

A very rich breakfast for two.

Ingredients

Left over Recipe - Garlic Smashed Potatoes at room temperature
4 slices Prosciutto
You need about 2/3 to 1 cup creamed spinach. You all know how to cream spinach. I use fresh spinach, heavy cream, butter and a pinch of nutmeg. Salt and pepper. Prepare and set aside on a low burner
1 recipe Beurre Blanc Sauce. Again you are all accomplished chefs so i will not insult you with such a basic recipe.
2 poached eggs
1/4 cup APF for dredging
2 TBSP grated Parmesan Reggiano or Asiago
Sea Salt/Kosher Salt and fresh ground pepper
1 room temperature egg
EVOO and butter for frying
Mimosa

Method

Heat oven to 200 F (to keep components warm.)

Prepare the creamed spinach and Beurrre Blanc sauce. Set aside and keep warm.

Heat 2 parts EVOO and 1 part Butter in a skillet until butter foams. You need about 1/4".

Assuming you have a couple of cups of left over Garlic Smashed Potatoes get them to room temperature.
Lightly whisk room temperature egg and gently work into potatoes.
Form into 2 3"x1/2" patties
Dredge in flour. Shake off excess
Fry in the EVOO/Butter until golden and crisp on both sides. Quickly pat off excess oil with a paper towel and transfer to an oven safe plate. Place two slice of room temperature prosciutto on each potato cake. Keep warm in the oven.

Poach 2 eggs (You all know how to do that)

Have your Honey make up a batch of Mimosas.

Assemble

Place a potato cake with prosciutto on each plate
Top with a scoop of creamed spinach (1/3 cup)
Gently place a poached egg on top of spinach
Season with salt and pepper
Pour a generous amount of Beurre Blanc over each
Sprinkle with grated cheese

Enjoy your breakfast with a mimosa

I love that first cut when the beautiful yolk escapes and oozes over all of the other ingredients.

I am seriously hungry.
 
Last edited:
I love to re purpose left overs.

This is a twist on Eggs Sardou.

A very rich breakfast for two.

Ingredients

Left over Recipe - Garlic Smashed Potatoes at room temperature
4 slices Prosciutto
You need about 2/3 to 1 cup creamed spinach. You all know how to cream spinach. I use fresh spinach, heavy cream, butter and a pinch of nutmeg. Salt and pepper. Prepare and set aside on a low burner
1 recipe Beurre Blanc Sauce. Again you are all accomplished chefs so i will not insult you with such a basic recipe.
2 poached eggs
1/4 cup APF for dredging
2 TBSP grated Parmesan Reggiano or Asiago
Sea Salt/Kosher Salt and fresh ground pepper
1 room temperature egg
EVOO and butter for frying
Mimosa

Method

Heat oven to 200 F (to keep components warm.)

Prepare the creamed spinach and Beurrre Blanc sauce. Set aside and keep warm.

Heat 2 parts EVOO and 1 part water in a skillet until butter foams. You need about 1/4".

Assuming you have a couple of cups of left over Garlic Smashed Potatoes get them to room temperature.
Lightly whisk room temperature egg and gently work into potatoes.
Form into 2 3"x1/2" patties
Dredge in flour. Shake off excess
Fry in the EVOO/Butter until golden and crisp on both sides. Quickly pat off excess oil with a paper towel and transfer to an oven safe plate. Place two slice of room temperature prosciutto on each potato cake. Keep warm in the oven.

Poach 2 eggs (You all know how to do that)

Have your Honey make up a batch of Mimosas.

Assemble

Place a potato cake with prosciutto on each plate
Top with a scoop of creamed spinach (1/3 cup)
Gently place a poached egg on top of spinach
Season with salt and pepper
Pour a generous amount of Beurre Blanc over each
Sprinkle with grated cheese

Enjoy your breakfast with a mimosa

I love that first cut when the beautiful yolk escapes and oozes over all of the other ingredients.

I am seriously hungry.

And you're making me hungry, it's nearly 11 am here and only a cup of tea so far today. :)

Russ
 
What a delightful breakfast 'assemblage' . And it includes 3 of my favourite ingredients: potatoes, spinach & eggs. Great idea, that Mimosa!
 
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