ok now seriously. for breakfast i made poached eggs and home fries/homestyle potatoes/hash/whatever. and normally i prefer a different starch (toast, rice, tortillas) with my breakfast, but i have potatoes so potatoes it was.
i got together some onion and red pepper (which i had leftover from something else), rosemary and thyme (from my garrrrden), two medium sized potatoes, and some bohemoth green onions.
I chopped up my potatoes in small chunks, cuz that's how i like it. you can make bigger chunks if you want but they'll take longer to cook. but just make sure you cut them in same sizeish chunks so they cook evenly.
you can use dry rosemary and thyme if you want, but this stuff is so easy to grow and have fresh that if you can do fresh, DO IT. i also used dill (ok so dill is my favorite herb for potatoes and i sometimes i eat potatoes just so i can have dill). unfortunately i kind of um, neglected my herbs for awhile due to travel... and.. i killed my dill, oregono, and cilantro. oops. oh, and my basil has been dead for quite some time. MY BAD. i'm gonna get replacements today hopefully.
throw all the goodness in the pan and stir up. yum. OH i put garlic in there too. check it out, it's right there on top. add some salt and pepper too, but not a ton cuz you know, you can't UNDO that stuff. so just salt and pep a bit, and you can put more in later if you want. i sauteed this all in a lil veg oil and about 1/2tbs of butter (thanks jess!!! haha). see it all poppin!? holler.
i cut up some green onions (FRESH!!!) to throw in with the taters. check those bad boys out. i cut 'em at a slight angle cuz i'm freakin fancy like that (yea, i said it? so what? you know i'm right!)
heeeeeellllsss yes. look at those taters! the fresh green onion thrown in at the end just makes em POP! i waited till the end to throw the green onions in because i wanted them to hold their color and crunch, so if you throw em in too early they just kinda get soggy. and you know the taters are done when you can smash a piece with your spatula. just feel it, or taste it. you'll know. i have faith in your ability to taste a potato. also, this is a good time to add salt and pepper if you want more.
don't try and tell me that doesn't look bomb. you know you're licking the screen. it's okay, let it happen. mmm.so my poached eggs aren't PERFECT looking, but they tasted awesome.
REAL QUICK! How I Poach My Eggs:
boil some water, at least a couple inches deep, in a fry pan. when it comes to a boil add a splash or regular ol' vinegar. NOT A TON. just a splash. noone wants their eggs to taste like vinegar. that's nasty. anyway, carefully break your egg into the pan. after about 20-30 seconds you'll see the white start to cook around the yolk. perfect. take your spatula and GENTLY run it underneath your egg just to make sure nothing is sticking to the pan. the vinegar you added should help with that, as well as help keep your egg holding together. i prefer my poached eggs easy-medium, so I take them out when i can feel (with my finger) that the yolk is still pretty much liquid, but the whites are cooked. set the egg on a napkin. the egg will continue to cook out of the pan because it's still hot. it'll also solidify up as the moisture evaporates, so don't worry if your egg looks a lil slimyish when you take it out of the pan. it's ALL GOOD. and then... EAT IT!!!
check out that lil bundle of goodness. i thoroughly enjoyed making a little hole at the top of my egg and opening up that yummy pocket of yolky goodness. i highly recommend dipping your potatoes in this. oh you'll thank me, YES YOU WILL. yummmmmyyyyy.
egg on erryone! egg on!
