Sunday, April 18, 2010

Baked Egg with Vegetable Hash and Spinach Salad.

A healthy and delicious brunch is what one can treat himself with to unwind after a crazy schedule at work. Egg , hash and salad is a classic example of a filling and satisfying hungry souls.

Ingredients : (Serves 4)
For Baked Egg : 5 eggs , 1/2 cup milk , Salt to taste ,black pepper , 1/2 cup grated Swiss cheese
For Hash : 2 large potatoes , black Pepper , salt to taste , 1/4th cup chopped green onion ,
1/4th cup button mushroom , 2 tbspn olive oil.
For Salad : 2 handfuls of baby spinach , 2 tspn lemon juice , 1 tspn vinegar , 1 tspn honey , 1/2 tspn toasted sesame seeds , pepper , salt to taste , 1 tbspn olive oil ,
Toasted peanuts , croutons , pistachios or any crunch per your choice.

Procedure :
For Baked Egg : Preheat oven at 450 degrees. Grease a 2 inch deep baking sheet with butter. Break 5 eggs in a large bowl . Add the milk , salt pepper and whisk them together to blend all the ingredients well. Mix the Swiss cheese. Pour the liquid into the greased baking sheet and place it uncovered in the oven for 20 minutes. The eggs fluff up and turns golden brown on top indicating that its ready.
For Hash : Peel and grate to large potatoes. Sprinkle and apply salt to the grated potatoes. Place them on a muslin cloth and squeeze out all the water that the potato has released. Heat olive oil in a nonstick flat pan and saute chopped green onion and mushroom for a minute or two. Salt the potatoes again to taste as the salt sprinkled earlier drains away with the water. Add the salted potatoes to the pan and mix well with the mushroom and green onion. Spread the mixture throughout the surface of the pan. Cover and let cook on medium heat for about 10 minutes. Place a plate on top and flip the hash on the plate. Gently slide the uncooked side back onto the pan so that the other side also caramelizes. Cover and let cook for another 10 minutes. This helps brown both sides of the hash.

For Salad : To make the vinegrate mix honey , olive oil , lemon juice , vinegar , salt to taste and pepper in a small mixing bowl.Place baby spinach in a salad bowl and sprinkle toasted sesame seeds . Add peanuts , pistachios , croutons or crunch of your choice to the spinach . Drizzle the vinegrate over the the spinach. Mix well.

To serve : Cut the baked egg in a quart size piece and the hash as well. Place the baked egg first and the hash on top. Serve salad on the side. A healthy brunch retreat is ready to serve.


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