Tuesday, March 17, 2009
We all know today is the day to wear green, but don’t forget to eat your greens! This recipe is perfect for breakfast, lunch or dinner.
3/4 cup sliced potatoes, 1/4 inch thick
1/4 cup sliced onions
1/2 teaspoon fresh thyme
1 tablespoon water
1 cup chopped mustard greens
Pre-heat oven to 400 degrees. Heat a bit of olive oil in a 10 inch cast iron skillet on medium heat. Add the potatoes. Season with salt and pepper.
Flip the potatoes a few times while they are cooking so they brown on both sides.
When the potatoes begin to get crisp add the onions.
While the potatoes and onions are cooking crack three eggs into a bowl. Add the water and whisk.
When the onions are translucent add the eggs to the skillet.
Sprinkle with chopped thyme and fresh ground pepper. Put in the oven.
The eggs will cook in about 5 minutes so keep an eye on them.
When the eggs have cooked through take them out of the oven and top with mustard greens tossed in vinaigrette. Add a bit of shaved Parmesan if you have any on hand.