Who knew writing about my disastrous challah baking adventures would elicit so many comments? Thanks everyone who gave me encouragement, advice and shared their own tales of kitchen mishaps.
Why don't we move on and chat about our more successful dishes?
This past weekend I was quite busy and needed something quick, but filling for breakfast. Luckily, I had a few random things in my refrigerator that came quite nicely together to "form" Southwestern Hash with a Poached Egg.
Yes, I realize that this dish resembles many I've already blogged about, but how can you go wrong with sauteeing a few vegetables and topping them with a poached egg?
Ingredients (there are no exact amounts, add as much of each ingredient as you like)
baked sweet potato, cubed
cheddar cheese, grated
1) In a nonstick pan heat olive oil. Add sweet potatoes, black beans and shallots. Saute for a few minutes.
2) Add adobo sauce and continue to saute till the vegetables have browned. Mix in cheddar cheese and let it melt.
3) Transfer the mixture to a plate, top with scallions and cubed avocado and carefully place a poached egg on top.
4) Break into the egg yolk and enjoy your breakfast!
Note: if you are wondering how I was able to get such a perfectly round poached egg, check out this recipe/product information post I did for Robyn Webb.
Easy, flavorful, nutritious and yet indulgent, this dish was a great way to start a day. What did I do for the rest of the day? I baked pies with Domenica Marchetti! Stay tuned to read about that: you will not be sorry.