Friday, July 24, 2015

The Stack

Obviously you know how much I love breakfast food, so this sounded like a fun way to eat up a variety of vegetables all at once. I took this recipe and modified it to include what I had. I added up some okra from my garden, some yellow squash, and some fresh garlic. I didn't poach the egg. I used cherry tomatoes from my garden instead of a sliced tomato (although now I have actual full-size huge tomatoes from the yard!) This was delicious and I loved it, and I would make it again.

stack

The Stack
Vegetarian Times

1/4 cup sour cream
1/2 teaspoon chipotle chile powder
3 small Yukon gold potatoes, scrubbed and sliced into thin rounds
1/2 small onion, diced
1 clove garlic, minced
1 12-ounce bunch Swiss chard, stems removed, leaves chiffonaded
4 large eggs
1 small tomato, diced

Combine sour cream and chipotle powder in small bowl, and set aside.

Coat medium skillet with cooking spray, and heat over medium heat. Arrange potato rounds in single layer in skillet, cover, and cook 5 to 6 minutes, flipping halfway through. Add onion, and season with salt and pepper, if desired. Cover, and cook 2 to 3 minutes more, or until potatoes are fork-tender. Remove potatoes to plate, and set aside.

Wipe out skillet, coat with cooking spray, and heat over medium heat. Add garlic, and sauté 30 seconds. Add Swiss chard, and saute 3 to 5 minutes more, or until bright green and tender.

Meanwhile, bring saucepan filled with 2 inches of water to a boil. Crack eggs into saucepan; reduce heat to low, and poach 4 minutes.

To serve: Divide potato mixture among 4 plates, and top each with 1 1/2 tsp. chipotle sour cream, Swiss chard, and 1 poached egg. Dollop 1 1/2 tsp. chipotle sour cream atop egg, and garnish with diced tomato.

Yield: 4 servings

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