West Virginia South April - May 2019 - Page 26

Avocado Toast with Sunny Side Up Egg Serves 2 Ingredients: 2 slices multigrain bread, toasted 2 teaspoons butter 1/2 medium ripe avocado, peeled and thinly sliced 4 thin slices tomato 2 thin slices red onion 2 large eggs 1/8 teaspoon seasoned salt 2 tablespoons shredded cheddar cheese 2 bacon strips, cooked and crumbled Directions: 1. Spread each slice of toast with butter; place on a plate. 2. Top with avocado; mash gently with a fork. 3. Top with tomato and onion. 4. In a small non stick skillet, spray with vegetable spray. Place on medium heat. 5. Crack the eggs into the pan. 6. Cook until the whites are done. About 2 minutes. 7. Place on top of tomato & onion. 8. Sprinkle eggs with seasoned salt. 9. Top with cheese and bacon. 26 ❖ SOUTH ❖ APRIL-MAY '19 Sweet Potato and Egg Skillet Serves 4 Ingredients: 2 tablespoons butter 2 medium sweet potatoes, peeled and shredded (about 4 cups) 1 garlic clove, minced 1/2 teaspoon salt, divided 1/8 teaspoon dried thyme 2 cups fresh baby spinach 4 large eggs 1/8 teaspoon coarsely ground pepper Directions: 1. In a large cast-iron or other heavy skillet, heat butter over low heat. 2. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. 3. Stir in spinach just until wilted, 2-3 minutes. 4. With the back of a spoon, make four wells in potato mixture. Break an egg in each well. 5. Sprinkle eggs with pepper and remaining salt. 6. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Portobello Scrambled Eggs in Puff Pastry Serves 4 Ingredients: 1 sheet frozen puff pastry, thawed 2 tablespoons butter, divided 1-1/2 cups sliced fresh Portobello mushrooms 1 cup fresh baby spinach 6 large eggs, lightly beaten 1/2 cup crumbled goat cheese 1 tablespoon Sriracha chili sauce 4 thin slices prosciutto 1 tablespoon minced fresh tarragon Directions: 1. Preheat oven to 425°. Place four 6-ounce ramekins or custard cups upside-down on a large baking sheet. Grease outsides of ramekins well. 2. Cut puff pastry into quarters; shape each quarter around a ramekin 3. Bake 14-16 minutes or until golden brown. 4. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high heat. 5. Add mushrooms; cook and stir 2-3 minutes or until lightly browned. 6. Stir in spinach until wilted; remove from pan. 7. In same pan, heat remaining butter over medium heat. 8. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. 9. Gently stir in goat cheese, chili sauce and mushroom mixture. 10. Carefully remove pastries from ramekins and place right-side up on individual serving plates. 11. Line bottoms and sides of pastries with prosciutto. 12. Fill with egg mixture; sprinkle with tarragon.