I love brunch!
And I love having people over on Sunday morning for a lazy breakfast that slowly bleeds into lunch.
It’s one of my favorite play-dates actually, having friends with kids over at about 9 am. We’re all up early anyway. And the kids play and us adults can talk and really catch up!
But brunch is a bit more challenging for me when I’m not eating any dairy, grains or sugar. I mean there’s really nothing better than a beautiful slice of crusty bread slathered with fresh butter and homemade jam! But alas…I would be in a sleep coma a few hours later.
So I abstain.
But my new favorite weekend breakfast is something inspired by an amazing Girls Weekend at the Four Seasons in Vegas earlier this year. What a fun trip that was!
It’s all kinds of yummie veggies either roasted in the oven or cooked stove-top in a cast iron skillet. Then you add poached eggs to the top and some beautifully roasted tomatoes.
Here’s how I did it – but feel free to use any combo of veggies you like!
(1-2 eggs per person)
1 red or yellow onion
1 yellow pepper
1 bunch of asparagus
6 kale leaves (curly or Dino)
5 Roma tomatoes
S and P
1 Tbs white vinegar for the poaching liquid
2 diced red Potatoes
Corn cut from one cob
Preheat your oven to 420.
Also heat a pot of water and add your vinegar to it. This will be for poaching the eggs, and the vinegar will help them stay together.
Cut the Roma tomatoes in half and rub them all with olive oil, sprinkle with s and p and place cut side up on a baking sheet.
Stick them in the oven for about 20 min.
Then chop all the veggies (except the tomatoes) into about 1/2 pieces.
Heat your large (16in cast iron skillet on med heat.
Sauté the first 5 veggies with olive oil and s and p. make sure to give them a little time in one place before you stir it up so it gets a roasted feel. When they’re about done, add the kale. This is so it stays fresh and green.
While those are cooking away, and when your water starts to boil, get started poaching the eggs 2 or 3 at a time. (Tip for egg poaching, crack them into a small bowl first, then dip that bowl into the water and use it to gently lay the egg in the water.) The eggs only need about 3 minutes each so keep an eye on them. when they’re done, remove them with a slotted spoon onto a paper towel.
After the tomatoes have roasted, add them into your skillet and then lay the poached eggs on top.
I’m telling you, UH-mazing!
Tip: If you need to keep it warm you can put the whole thing in the oven for a few minutes but those poached eggs will be come “over hard” if you don’t watch it.
Also, when I have hard-woking men-folk over I’ll add the corn and potatoes to the veggie mix. Just be sure to start with the potatoes (and some onions and garlic) for a few minutes before you add the rest of the veggies, because they take longer to cook.
Serve it all in the cast iron skillet, with a side of uncured, nitrate-free, pepper bacon and loaf of fresh crusty bread for your non-Paleo guests.
And let me know what you think of it. I’d love to hear your feed-back!