Eggs with Asparagus, Potatoes, Pancetta and Bread Crumbs

Eggs with Asparagus and Potatoes.

Eggs with Asparagus and Potatoes.

Placing an egg with a still-runny yolk on top of any roasted or sautéed vegetable is a perfect recipe.  The soft, yolk flows over the vegetable, making a simple, luscious sauce.  In springtime asparagus is a great choice, but if not available in your area, then try sautéed broccoli, or kale instead.

I made this meal not long ago and included potatoes to give it even greater substance for our supper.  If you portion the ingredients for the number of people who will eat it, you will not be tempted to over eat, because it is filling and you will be satisfied.  I used an egg poacher to cook the eggs, but you could also fry them with equally good results.  To make this into a vegetarian meal, omit the pancetta.

EGGS WITH ASPARAGUS, POTATOES, PANCETTA AND BREAD CRUMBS

SERVINGS:    4IMG_3725

  • 1  pound asparagus, tough ends removed
  • Extra virgin olive oil
  • salt and freshly ground pepper
  • 2 – 3 medium potatoes, peeled and sliced about 1/4-inch thick
  • 3 Tablespoons butter
  • 2 – 3 thin slices pancetta, finely chopped
  • 1 cup fresh bread crumbs
  • 4 large eggs
  • Freshly grated Parmesan cheese, for garnish

1.  Preheat the oven to 400*F    Spread the asparagus in a baking dish large enough to hold them in a single layer.  Drizzle with olive oil, and season with salt and pepper.  Turn the spears several times to coat them evenly with oil.  Roast, turning once or twice, until the spears are tender-crisp, about 15 minutes;  the timing will depend on the thickness of the spears.  Remove from the oven, cover loosely with foil and set aside.

2.  In a large non-stick skillet put a small amount of water – just enough to cover the bottom of the pan.  Lay the potatoes in concentric circles in the bottom of the pan placing as close together as you can.  Add water if necessary, so there is enough for them to start cooking.  Cover the pan and cook potatoes till just barely fork tender, about 5 – 6 minutes.  Drain out any remaining water.  Add 2 Tablespoons butter that has been cut into small pieces.  Let it melt in the hot pan lifting the potato slices so butter gets underneath them. You may need to turn up the heat, so potatoes get a nice browned crust on the bottom.

3. While the potatoes are cooking, in another small skillet,  over medium heat, fry the pancetta until crisp.  Set it aside in a small bowl.  In the same skillet cook the bread crumbs in any drippings from the pancetta, and it there are none add a drizzle of olive oil.  Get the bread crumbs crisp and slightly browned.  Set them aside.

4.  Place the asparagus spears on top of the now browned potatoes, and in another fry pan fry the eggs,  or you may want to poach them instead.  When the eggs are cooked to the point where whites are firm, but yolks still runny, remove them for the heat and place on top of the asparagus.

Place cooked eggs on top of   asparagus and potatoes.

Place cooked eggs on top of asparagus and potatoes.

5. Before bringing to the table, sprinkle pancetta and bread crumbs over the top.  Serve with a light sprinkle of Parmesan cheese.

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SOURCE:   Adapted from Williams-Sonoma Blog,  The Blender

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Peasant in a Pan

Sauted cabbage, cheddarwurst and pierogies.

Sauted cabbage, cheddarwurst and pierogies.

This dinner is about as rustic and peasant-like as it gets and it doesn’t have a recipe.  This is a put-together that I make because Mr. D. loves it, and it is so easy.  Besides that it is nutritious, utilizes convenience foods, and tastes super-good.  My only concern when I make it is the sodium content, which can be high when you use processed meats.  So be mindful of that and check labels when choosing your meat.

This is not a meal that I ever thought I would include in my blog because it is so ordinary,  but at the urging of my husband here it is.  Whenever I make it, this is what he says after the first bite:    “MMMMMMMM”      I think this is probably a “guy’s meal”.

Simple to make, hearty to eat.

Simple to make, hearty to eat.

This dish is a take off on the traditional kielbasa and sauerkraut but it also incorporates pierogies, and onions.  This is how I prepare it:

WHAT YOU NEED:

  • 1 package frozen peirogies, filling of choice.  We like potatoes and onions.
  • 1 package Cheddarwurst individual sized kielbasa, 6/pkg.  Or you can use frankfurts, or bratwurst.
  •  1/2 a medium-sized cabbage, roughly sliced or chopped.   More if you like and are feeding a large group.
  • 1 large onion, halved, then sliced into half-moons
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • seasonings that may include nutmeg, 5-spice powder, or some type of bavarian spice blend.
  • small amount of water

WHAT YOU DO:

1.  Bring a pot of water to boil.  Cook pierogie according to package directions.  Do not overcook.

2.  Melt butter and olive oil in a large skillet. (large enough to hold everything–this is a one pan meal.)  Add sliced onions and sauté to soften.  Add the chopped cabbage and continue to sauté to lightly brown and soften the cabbage.

3.  Season this mixture with what ever spice blend you may have.  Usually nutmeg is a good choice.  I use Tsardust Memories from Penzeys Spices and it includes salt, garlic, cinnamon, black pepper, nutmeg and marjoram.

4.  Place the cheddarwurst on the cabbage mixture and cover. If it is sticking to the pan, add a small amount of water just to keep from sticking. Allow this mixture to steam slowly while the pierogie are cooking.

5.   Add cooked pierogie to the pan, spooning some of the cabbage mixture over them.  When everything is cooked and thoroughly heated through, serve.  I like to melt some additional butter and drizzle it over the top just before bringing to the table.

A complete meal in one pan.

A complete meal in one pan.

On this occasion when I made it, I had a small amount of kale to use up, so I added the chopped up kale leaves to the mixture just before putting the cheddarwurst in the pan.  A nice way to get in some extra fiber and nutrition.   I must say that when you know how to make a meal like this you can then swap in other vegetables or substitute a different type of meat –or no meat at all for a vegetarian version–and you will never be at a loss for a quick meal idea.

Try this out,  give it your own spin,  and I hope you will like it.

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SOURCE:   This is a Carolyn invention.