A hearty breakfast idea

I've been away from my blog for a while--my apologies if anyone out there is reading it!

Here is an interesting concoction from this morning, reminiscent of "Eggs in the Basque Style." I had a small bit of leftover "pisto manchego," a Spanish mix of onions, red and green peppers, zucchini, tomatoes, and garlic, sauteed to a stew-like consistency in olive oil. I diced some potatoes and started them to cook in a little bit of olive oil. When they were about half way to tender, I added the bit of leftover pisto. I also had two slices of leftover roasted pork, which I diced and added. This was starting to remind me of hash, but the aroma of garlic and the bit of tomato made me think of Basque-style eggs, a very hearty dish.

Once the potatoes were tender, I spooned the mixture into two shallow baking dishes. (I have one from Spain, a rustic brown-glazed ramekin of sorts). I made a "well" in the center of the mixture and cracked an egg into it. I then baked it at 400 degrees for about 10 minutes. I sprinkled it with a bit of cheddar cheese and ran it under the broiler for a few minutes.

I personally think the eggs were a little overdone. The yolks were not at all runny, and I think they should have been. Nonetheless, with a slice of toasted walnut bread and some melon, it was lovely!

More surprises from the microwave

I'm really learning not to be afraid of my microwave. Dinner last night, much to everyone's surprise was made entirely in the microwave. First, a pork tenderloin, trimmed of the silver skin, got rubbed with a little olive oil and a Jamaican jerk rub. In a covered baker, microwave for 9 minutes (yes, NINE minutes--not a typo). Let the meat rest for 10 minutes still covered. At this point, it will be perfect, although it can rest a little longer if you need it to.

I actually did the potatoes first, as follows: cut 4 Yukon Gold potatoes in half and put them in a covered baker with a bout 1/3 cup milk. Microwave on high for 10 minutes. Move the potatoes around (outside to the inside and vice-versa), add about 4 ounces light cream cheese, maybe another 1/2 to 1 cup of milk, salt and pepper and return it to the microwave for another 6-8 minutes. Then roughly break everything up with a masher or wooden spoon. These won't be like mashed potatoes--more like creamed or even scalloped potatoes. You could add some shredded cheddar cheese, green onions, sour cream, and the like. (I actually got the idea to do this from a baked potato chowder recipe. I figured less milk would give me a great potato side dish rather than a chowder and I was right.)

Finally, I just micro-steamed some broccoli florets with a little butter, salt, and pepper. Voila! dinner was on the table in about 30 minutes.