YOU Magazine - March 2017 - Breakfast Anyone?
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Roy Sperr Jason Walters and Shawn Hunter     Roy Sperr Jason Walters and Shawn Hunter
NMLS: 202418/295556/348864
Equity Source Mortgage, Inc.
Phone: Roy (763) 657-2012
Phone: Shawn (763) 657-2017
Equity Source Mortgage, Inc.
March 2017

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Breakfast Anyone?

Breakfast Anyone?

Minizmize the mess and maximize the yum with these super simple breakfast dishes. We'll warn you, though, these are so easy to prepare you may not want to wait for morning to give them a try!

Poached Eggs With Mushroom and Tomato
(Serves 4)
  • 2 teaspoons white vinegar
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 medium tomatoes, each sliced into 4 rounds
  • Kosher salt and black pepper
  • 1 pound assorted mushrooms, sliced
  • 1 tablespoon fresh thyme leaves
  • 8 large eggs
  • 4 slices country bread, toasted
  • 1 ounce Parmesan, shaved
  • 2 tablespoons chopped fresh chives
Add vinegar and 3 inches of water to a deep skillet, and bring to a gentle simmer. Meanwhile, in another skillet add 1 teaspoon of oil and place on medium-high heat. Add tomatoes seasoned with 1/4 teaspoon each of salt and pepper and cook 1-2 minutes per side until just tender. Transfer to a plate.

Add remaining tablespoon of oil to the skillet and add mushrooms with thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until golden and tender, 6-7 minutes.

Crack 4 eggs into separate custard cups and slide each gently into the simmering water in the deep skillet. Cook for 2-3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the next 4 eggs.

Top bread with tomatoes, mushrooms, eggs, Parmesan, and salt and pepper to taste. Sprinkle with chives.

Spring Hash Sunny Side Up
(Serves 4)
  • 2 russet potatoes, peeled and grated
  • 1 medium zucchini, unpeeled and grated
  • 3 1/2 tablespoons finely chopped fresh dill
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
Combine potatoes and zucchini in a strainer and squeeze to remove excess water. Toss with 3 tablespoons of dill. Heat oil in a large cast-iron skillet over medium-low heat. Add potato-zucchini mixture, pressing it with the back of a spatula. Then add salt and pepper. Cook without stirring for 15 minutes. Fold the hash in half and cook for a few more minutes.

Cook eggs sunny side up. Plate hash and eggs together and then sprinkle with remaining dill and serve.

Easy Huevos Rancheros
(Serves 4)
  • 1 15.5-ounce can black beans, rinsed
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 3 tablespoons olive oil
  • 4 small corn tortillas
  • 4 large eggs
  • 1 cup salsa
  • 4 ounces queso fresco or feta
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro leaves
Heat oven to 400 degrees Fahrenheit. Combine beans, lime juice, cumin and 1 tablespoon of oil in a bowl. Brush tortillas on both sides with 1 tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, 8-10 minutes.

Heat remaining oil in a large nonstick skillet over medium heat, then crack the eggs in the pan. Cook covered, 2-4 minutes or to preferred consistency. Place the eggs on the tortillas and serve topped with beans, salsa, queso fresca, avocado and cilantro.

Rise and shine. It's breakfast time!

Source: Real Simple

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