Fabulous breakfast eggs to get you through the day
Story from: SA Décor & Design BlogSA Décor & Design Blog
Looking to spoil yourself or a loved one with something special for breakfast? Look no further than this mouth-watering dish by Katie Quinn Davies, international food and lifestyle photographer. She takes the humble egg and elevates it to god-like status with flaked ocean trout, crispy potatoes and white cabbage.
What you will need:
3 medium-large Désirée potatoes
400 g white cabbage, very thinly sliced
4 spring onions (scallions), trimmed and thinly sliced crossways
200 g smoked ocean trout fillet
Salt and freshly ground black pepper
Watercress leaves and snipped chives and to serve
Lemon wedges to serve
What you need to do:
- Pre-heat oven to 200˚C.
- Peel potatoes and rinse. Cut into quarters length-ways, so you have 4 long pieces, turn sideways and cut 4 or 5 times into bite-sized pieces. Add to a pot of salted water and bring to the boil, then reduce heat to medium and simmer for 20-25 minutes or until just soft in the centre when tested with a small, sharp knife. Drain, shake up lightly in the colander to fluff up a little, set aside.
- While potatoes are simmering, half fill another medium-sized pot with lightly salted water and bring to a boil over high heat. When boiling add the thinly sliced cabbage, reduce heat to medium-high and simmer for 2-3 minutes, drain.
- Heat 1 tablespoon of olive oil in a large, non-stick frying pan, when hot add the par-cooked cabbage along with the sliced scallions and fry over high heat tossing often. Do this for 3-4 minutes until slightly crispy. Remove from the pan and allow to rest on paper towel.
- Add another tablespoon or two olive oil to the same frying pan, when hot add the potatoes and fry until golden on all sides (15-20 mins tossing often).
- Add the cabbage and onions to the fried potatoes along with the smoked trout – flaking it in evenly. Make 3 slight indents in the ingredients and crack an egg into each one. Continue to fry over medium heat for 10-12 minutes before transferring to the hot oven until eggs are cooked as per your liking (around 10-12 minutes for cooked whites and runny yolks).
- Keep an eye on the pan in the oven to ensure the eggs get cooked the way you like them. You may need to cook them a little longer or shorter depending on your oven.
- Serve hot, garnished with watercress leaves, snipped chives and a good seasoning of freshly ground black pepper. You can also drizzle with a little lemon infused extra virgin olive oil and/or lemon wedges (optional).
For more great recipe ideas, visit What Katie Ate
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