RPI Eggs: Super Simple Poached Egg Sunday Breakfast

Happy Thursday darlings!

The best part of my day? I logged into Blogger, checked the blog's stats for the day, and opened up my draft for RPI Mission Eggs... I was greeted by this:

Jingle bells, batman smells, Robin laid an egg.

Batmobile lost a wheel and Joker got away.

Oh the joy of sharing a blog with a close friend who you wished lived closer. I've heard this song eight million times and was always kind of annoyed by it. Until now. Now it's the endearing gentle message my dear friend Haydn left me in my draft copy of RPI Eggs - a small but significant message that he hopelessly misses me. I miss you too, Haydn. Stupid, giant, Canadian country.

Something else that is dear to my heart? Eggs. Particularly, super simple Sunday breakfast eggs. When we established eggs as our Rock, Paper, ingredient mission this month, my mind immediately started digging into the various culinary fascinations of eggs - custards, cakes, aioli, souffle, blah blah blah. Ultimately, I chose to showcase the true nature of the protein powerhouse known as the egg. And stayed true to chicken.

Small side note: Duck eggs scare the squeezebox outta me. Much too large. Much. too. large. Pretty much anything that is larger in size than the average/normal freaks me out.

All you need for this recipe: eggs, bread, left over veggies. Maybe a little cheese. Golden. 

Super Simple Poached Egg Breakfast

(printable recipe) - serves 2.

Ingredients:

4 Pastured Eggs.

1 Tsp Vinegar.

1 Bunch Kale or Chard.

1/3 C Chicken or Veggie Stock.

Leftover Roasted Winter Veg.

2 Pieces Baguette or Sourdough Loaf, cut on an angle.

2 Shavings of Salty Grainy Cheese (ie Grana Padano, Parmesan, Pecorino Romano)

Extra Virgin Olive Oil.

Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to a high broil. Once hot, place sliced bread on a baking sheet, brushed lightly with olive oil, and slide under heat. Broil until golden. Remove from oven and lay the cheese on warm toast. Set aside.

Turn the oven down to 400 degrees F. Re-heat winter veg in oven until hot. 

Heat 2 Tbsp of oil over medium heat in a large saute pan. Once hot, throw in the greens, season well with salt and pepper and stir well to coat. Add the stock and while stirring often, allow the greens to cook through and the stock to evaporate.

To poach eggs: Bring a deep saute pan of salted water to a light boil over medium-high heat. Once the water starts to bubble, add vinegar. Crack eggs into individual bowls and gently slide into the semi-boiling water. Using a slotted spoon, corral the whites around the yolks to help them keep their shape. Cook for about 3-4 minutes or until the egg whites are cooked through and the yolks runny. Remove from water and gently place eggs on top of cheesy toast.

Throw it all on a plate and chow down my friends, chow down.

Yes - eat.

How do your friends let you know they love you? How do you show you love them?

Incredible Crusted Steak Sandwich

Good morning to you my little chick peas!

Well, apparently it's meat-a-licious week at Taste Buds this week. I don't think Haydn and I could have made 2 meatier posts if we tried! 

That being said, a little meat never hurt anyone. Wait a second, that's not true. 

Take two: A little small scale, grass fed, organic, eaten in moderation meat never hurt anyone. There, that's better. 

Speaking of happy food, I have a bit of an announcement to make today! And if you've just come from Gastronomical Sovereignty, I apologize for the regurgitation - but how many different ways can you say the same news?

Sam @ Cooking My Way Through My CSA and I have been secretly corresponding with each other to bring you something new, fun and important next week! It's kind of a big deal - like us. Like you!

This is very cryptic, isn't it?

Oh hell, I'll just say it: Starting next Wednesday we will be co-hosting a weekly linky party/blog hop that encourages fresh food production, consumption, activism and awareness for bloggers and blog readers alike! We want to feature you and any and all of your CSA collections, farmer's market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials related to the above. Ultimately, we want to create a space and a resource for seasonal, organic, pastured, small scale happy food and the people that love it. Fun, right?? The blog hop will go live on Sam's blog and Gastronomical Sovereignty Wednesday at midnight, Eastern standard time with more instructions then. Hold onto your butts! It's gonna be a time!

And now to steal the segue I posted yesterday at GS - because why stop with the news? - how about a time for your mouth? A real good time!

....yeah, saying the same joke twice doesn't quite work, does it? I'll refrain from plagiarizing myself from now on. I promise.

Incredible Crusted Steak Sandwich

(printable recipe) - serves 2.

Ingredients:

2 5oz 1-1/2" Steaks, patted dry. (i.e. Sirloin, Strip-loin, or even Beef Tenderloin).

3 Oz Blue Cheese, crumbled.

1 Lemon for Zest.

2 Sundried Tomatoes, finely chopped.

2 Tbsp Pine Nuts.

2 Portobello Mushrooms, diced.

1 Shallot, diced.

1 Clove Garlic, finely chopped.

1 Large Sprig of Fresh Thyme.

1 C Heavy Red Wine.

Virgin Olive Oil.

Coarse Sea Salt & Fresh Cracked Black Pepper.

2 Decent Size Slices of Focaccia (approx big enough to fit your steak), with one side of crust cut off.

What to Do:

Remove the steaks from the fridge up to 45 minutes - but no less than 30 - before cooking them. This allows them to come to room temperature and therefore cook more evenly.

Once they're good to go, heat a frying pan (preferably cast-iron) over medium-high heat. As it heats up slather them with some oil (olive oil or a basic veggie one will do just fine) and then generously season the steaks on both sides with a good dose of salt and pepper. 

In a mortar & pestle, mash together the pine nuts, blue cheese, sundried tomatoes, and lemon zest. Set aside.

Place steaks in the very hot pan. Do not move them around at this point. Let them sear! They will "release" from the pan when the outside is good and brown. 

Cook 4-5 minutes, flip. Top with the blue cheese crust and continue to cook for a further 3-4 minutes*. 

Turn your broiler to high. 

Remove steaks from heat, place to rest on a wire rack (to allow air circulation and juice flow) and cover with tin foil.

As the steak rests, place focaccia under the broiler with the cut side up. Watch carefully! Toast until golden and remove from the heat. Set aside.

Sauce: Reduce the heat to medium and chuck the shallots and garlic into the pan with all the brown bits left over from the steak, along with a small glug of olive oil. Stir well and allow to soften for about a minute. Add the mushrooms. Get some nice brown color on those babies. Once they look just about done, carefully add the wine and thyme to the mixture. Bring to a simmer and reduce by about half. Season with salt and pepper to taste.

To serve: Place the bread on the plate, top with the rested steak and a couple spoonfuls of the sauce. Pair with a helping of Grilled Balsamicy Summer Asparagus, Smurshed Potato Things, or really class it up with a handful of Garlicky Oven Fries.

* This cooking time will result in a medium-rare steak. If you want your meat cooked less or more, here is a simple guide to doing so.

Eat.

Can you think of anything you can link up for the Blog Hop?

This post is linked up with Whole Foods Wednesday; Cast Party Wednesday; Frugal Days, Sustainable Ways; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Fight Back Friday; Fresh Bites Friday.

Lazy Lady's Quesadilla

This week feels like it's been tumbling out of control. I haven't been able to gain any footing at all and I can't seem to get on top of things.

So goes the life of a graduating university student, I suppose.

But a life that's barreling down the tracks with no brakes and no life vest (or maybe seat-belt is more applicable to a train analogy) results in lazy lady suppers.

Right now I need something quick. Simple. Tasty. Healthy. And fun. Because we all need a little more fun in our lives. I don't know anyone who couldn't use more fun. I love fun!

Speaking of fun.... You might want to be a part of this. Seriously. It's going. to. be. epic.

What else is epic and fun? Quesadillas!

I've linked in the ingredients listing to my recipes for salsa fresca and guacamole - this will double your prep/cooking time. To speed things up you could buy the pre-made stuff but let's be honest: that shit ain't near as good or good for you as fresh. And even when I'm in tears and flailing because I can't get a grip, I'm still willing to give up 30 minutes or so to prep my own salsa. Mmmmm salsa....

Lazy Lady's Quesadilla
(printable recipe)

Ingredients:

4 Large Whole Wheat or Corn Tortillas.

1 Package Smoky Cheese - I used Little Qualicum Caerphilly, grated.

1 Can Black Beans, drained and well rinsed.

2 Large Ears of Corn (or a can, drained), shucked.

1 Large Onion, peeled & sliced.

Approx. 2 C Squash, peeled & cut into 1" cubes.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

To Serve:

1 Batch Guacamole.

1 Batch Salsa Fresca.

Sour Cream.

What to Do:

Multi-tasking time! Pre-heat your oven to 500 degrees F; & bring a large pot of water to a boil; Heat a large non-stick pan over medium heat.

As that stuff heats, toss the squash in a couple good glugs of olive oil and a nice helping of salt and pepper. Arrange as a single layer on a baking pan.

When your oven is hot place the squash in the oven for about 20 minutes. Remove when fork tender. Set aside; 

Once your water is boiling, add the corn and cook for about 7 to 10 minutes, drain, allow to cool enough to touch and cut the kernels away with a steak knife. Set aside; 

And lastly, once your pan is hot, add a couple glugs of olive oil, add the onions, mix well to coat, and slowly caramelize them until golden and delicious. Set aside.

Now assemble! Place a tortilla on a plate. Sprinkle some cheese on one half of the tortilla. Top off with a nice helping of black beans, corn, caramelized onions, a bit of squash and if you like, a little more cheese. Fold the empty half of the tortilla over and lightly press down. Repeat four times.

If you have a big enough pan, you can cook two of these bad boys at a time. Wash off your onion pan and lightly grease with a small amount of olive oil. Heat over medium heat. Slide the filled tortilla off the plate and into the pan. Allow to brown on one side (about 2 to 3 minutes) and the cheese to melt. Very carefully roll the little guy on the closed end to his other side and brown that side.

Slide onto a cutting board. Cut into 3 or 4 wedges. Serve with Salsa Fresca, Guacamole, and sour cream.

Eat.

This post is linked up with This Chick Cooks; Cast Party Wednesday; Tastetastic Thursday; Full Plate Thursday; Simple Lives Thursday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Slightly Indulgent Tuesday; Tuesday Talent Show; Tasty Tuesdays.