ElizabethB
Legendary Member
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.
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.
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