EGGS VEGGED OUT - Sunny Side Up

Eggs vegged out and sunny side up.

Cooking up a specialty recipe for Sunday brunch on a lazy day.

This morning...My ' Honey ' and I...
cracked some eggs on a vegetable bed of goodness. 

Most weekends, we get a great start to our day with a refreshing selection of fruit.

It opens up the appetite just right in order to receive

the blessing of a well prepared second part to our breakfast.

Then it was time to cook up a specialty for this lazy day of ours.

We were famished...
hence a great moment for putting together a healthy hearty breakfast.

EGGS VEGGED OUT
and Sunny Side Up
(for 2 persons)

Click HERE for a PRINTER version

INGREDIENTS:

(American / Metric measures)

. 2 Tbsp. (15ml) each of olive oil and butter

. 1 medium sweet onion (Spanish or Vidalia)

. 1 cup (65g) Swiss Chard stems (chopped)

or any of your selective choices

. 1 red bell pepper (sliced)

Seasoning:

     . a good sprinkle of sea salt and garlic powder

     . a good sprinkle of dried herbs: oregano, basil, tarragon

. 4 large eggs

. 1/2 cup (80g) of shredded cheeses:

(I used a blend of strong aged cheddar and swiss cheese)

. garnish with some flat leaf parsley

PREPARATION:

1. In a very large skillet...heat the butter and oil slightly at medium heat...ready to receive the thinly sliced onions.  Be patient enough to ' caramelize ' them!

2. Meanwhile, if you did not have these vegetable stalks left over from another recipe...you can now wash your greens...spin or pat dry. Cut off the stalks...chop them up and set aside.

    The leaves can temporarily be stored in a plastic bag with a paper towel.  Store them away for many other recipes.  

    If you need a tasty recipe for your left over leaves...refer to the end of this post and click on Swiss Chard.

3. Now, raise back the heat to medium and add the chopped vegetable stalks...toss them well and add the sliced red peppers. Sprinkle all the seasonings at this point.
4. Continue sautéeing (caramelizing) everything properly before the final step.

5. Crack the eggs gently over the vegetable bed to evenly distribute throughout the skillet...cook over lowered heat for about 2 minutes.
The egg yolks should be slightly runny.

6. Sprinkle the shredded cheeses on top of each egg equally.

Cover the skillet for about 3 minutes. Then uncover.  Turn off heat.  Get ready to serve.

note: this recipe could have been created on any tasty made-ahead vegetable mix.


Garnish with fresh parsley and serve with a few slices of your favourite bread.
Buon appetito.

Happy Brunch and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other savoury BREAKFAST - BRUNCH idea.
. Frittata...oven-baked Tri-Colored Frittata
. EGGS Benny BENEDICT and two SAUCES