Monday, 19 September 2011

What do vegetarians eat for breakfast?

I rarely go out for breakfast anymore. Although the experience is enjoyable, breakfast at our house is always better than breakfast out. Why spend $10 on a meal where there is a possibility your eggs will be too runny, your hash browns not crispy and your coffee not hot enough? At home, you can make everything just how you like it. Plus there aren't that many creative breakfasts for vegetarians. For a long time after I became vegetarian there was a hole where bacon used to be, especially for Mike. Now, our breakfasts have become so elaborate that it never gets mentioned. I say our breakfasts because Mike contributes equally to breakfasts and usually comes up with meals that inspire my own.

Mushrooms have become a new centerpiece to our breakfasts. Mike has been placing them in omelets, but because they have so much water in them they can make the eggs a little watery. I figure, why put them in the eggs when you can cook them to perfection and then just throw them on top of a bed of perfectly cooked crispy potatoes and parmesan eggs.

Crispy potatoes, parmesan eggs and sautéed mushrooms
  • 3 mushrooms (medium-large, thinly sliced)
  • 1/8 cup yellow pepper sliced and chopped 
  • 4 X 2" yellow nugget potatoes boiled 10 minutes and cooled
  • 1/4 cup onion chopped 
  • 1/4 tsp or less anise
  • 1 tsp basil dried
  • 1 tsp thyme dried
  • sea salt
  • freshly ground pepper
  • 2 green onions, chopped
  • 2 - 3 free range eggs
  • 3 tbsp mozzarella
  • 1 tbsp parmesan
  • 1 tbsp milk
  • Avocado to garnish

  1. Make the mushrooms and yellow pepper first. Saute them over medium high heat in 1 tbsp of canola oil for about 5 -7 minutes, until nicely browned.
  2. Take off of heat and set aside.
  3. Next make the potatoes. Heat canola oil (~ 3 tbsp) on medium high heat in a large non-stick pan. You need enough oil to make the potatoes crispy, otherwise they get soft and fall apart. 
  4. Chop potatoes into 1/2" cubes and toss in the pan in the oil. 
  5. Sprinkle onion on top. 
  6. Don't stir too much, let them get brown on one side them flip every 2 or 3 minutes. 
  7. After the first toss, add a pinch of anise and basil and thyme and season with salt and pepper. 
  8. Keep cooking until deep brown and crispy. 
  9. One minute before taking off of the heat, toss and stir in green onion.
  10. For the eggs, heat a greased pan to medium-low heat. 
  11. Combine eggs, mozzarella, parmesan, milk and season with salt and pepper. Mix well with a fork or whisk. 
  12. Add to pan and cover.
  13. After about 3 minutes when eggs start to cook through, stir/turn eggs and re-cover. 
  14. Let cook another minute or two then uncover and let cook until desired doneness. Covering the eggs lets them get fluffy and airy.
  15. Place potatoes on plate. Top with eggs then mushrooms and yellow pepper. Top with avocado and cilantro.

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