nourriture | put an egg on it

egg bowl 2 egg bowl 1 bonjour et bienvenue à la série de nourriture.

i don't know what it is about a golden, runny egg yolk... but that simple topper can make a meal come alive and feel so decadent.  a couple of times last week, i found myself creating dishes with a prominent place for this humble food.

bowl number one:  parmesan and black pepper roasted broccoli topped with a hummus smothered patty of sweet potatoes + black beans + mushrooms + ancient grains.  finished with a pasture egg and some onion sprouts for crunch and whimsy.

i roasted broccoli florets with plenty of freshly cracked black pepper and celtic sea salt until they were about 95% done.  then, i grated some parmesan on top and broiled for a few minutes until crispy.  for the patties, mix together shredded sweet potatoes, black beans, mushrooms, and your choice of favorite ancient grains (barley, millet, quinoa).  season with chipotle and chili pepper and s/p and add one egg yolk to bind together.  once formed into patties, bake or pan fry with some olive oil or ghee.  once cooked and crisped, smother with your favorite hummus and place on top of broccoli.  cook the eggs until the whites are firm but the yolk is still runny.  plop it on top and garnish with some cilantro or favorite sprouts.

bowl number two:  blistered onion + roasted sweet potato + spicy verde salsa black beans + sautéed zucchini coins.  topped with pasture egg.

take 2-3 sweet potatoes and clean the skin.  place in oven at 450 for about 20 minutes until softened.  cut up 2 sweet onions into large pieces and roast in the oven (while the potatoes cook) with some olive oil and s/p.  cut 3 large zucchinis into 1 cm thick coins and saute on the stovetop in some ghee until browned.  take 1 can of black beans and toss with a mixture of jalepenos + lime + tomatillos OR your favorite salsa.  once all elements are cooked, arrange them in a bowl.  using the zucchini pan, cook the eggs until the whites are firm but the yolk is still runny.  plop it on top and drizzle withe some cold pressed olive oil, s/p and some cilantro if you fancy that.

bon appétit!

curator