April 23, 2012

Make Breakfast Colorful!

I’m seriously intrigued by all of the think out of the box breakfast ideas I’ve seen lately. THIS one in particular! WHAT is it? Can you name all of the ingredients by just looking at the picture? I could NOT!

It is Farm egg with Morels, Peas, Crème Fraiche and Basil Purée. Seems like a well rounded breakfast, definitely something mom would approve of, yet still colorful & delicious.

Serves 2
For the eggs:

4 fresh farm eggs
1 handful of fresh morels, cleaned
1 shallot, chopped
2 tablespoons butter
1/2 cup fresh peas, blanched
1/2 cup fresh fava beans, blanched
1 small bunch basil, leaves only, washed
1 clove garlic
1/4 cup olive oil
4 or 5 sun-dried tomatoes, sliced
2 tablespoons crème fraiche
fleur de sel and freshly ground black pepper
For the eggs:

Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.
Heat a skillet over medium-high heat and melt the butter. Add the morels and sautee until tender. Add the shallots and cook for 2 minutes more. Season with salt and pepper. Add the peas and fava beans and sautee for a minute. Break the eggs in a bowl and add them to the skillet. Cook until set, about 2 minutes. Add a few spoonfuls of basil puree and crème fraiche to the skillet and a few slices of sun-dried tomatoes. Season with fleur de sel and freshly ground black pepper and serve immediately, in the skillet, with slices of grilled country bread.

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