Poached Egg with Pan-Roasted Garden Vegetables and Jalapeño Tomato Relish
| Serves | 1 |
|---|---|
| Ingredients | Eggs, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
Source: West Bend Mutual (Eurest), Wisconsin
Inspired by a personal challenge to not eat processed or canned food for a weekend, Michael Rennicke, executive chef with Eurest at West Bend Mutual, in Wisconsin, created this daypart-flexible entrée to showcase a variety of fresh, healthy vegetables. “Breakfast for lunch is a trend that gets overlooked, but people love it,” Rennicke says. “This dish is a great example of how you can take fresh, simple food and turn it into something delicious and profitable.”
Ingredients
1 Yukon potato, medium dice
2 tbsp. olive oil, divided
Salt and pepper to taste
4 cups water
1 tbsp. white vinegar
1 Roma tomato, large dice
1 tbsp. small dice jalapeño pepper
2 tbsp. small dice red and yellow peppers
1 tsp. chopped fresh garlic
2 button mushrooms, sliced
1 oz. fresh spinach
1 egg, cage free
Steps
- Place potatoes in mixing bowl and toss with 1 tablespoon olive oil and salt and pepper to taste. Place on sheet pan. Bake at 375°F for 10 minutes, then remove from oven and stir. Return to oven for 10 minutes more, or until potatoes are tender.
- In small sauce pan, bring water and white vinegar to soft simmer. Reserve for poaching egg.
- While water is coming to temperature, sauté tomatoes until they begin to soften. Reduce heat to low; add jalapeño, bell peppers and fresh garlic. Cook until peppers begin to soften, then salt and pepper to taste. Reserve tomato relish for plating.
- In hot pan, sauté mushrooms in 1 tablespoon olive oil until seared, about one minute per side; add spinach and remove from heat.
- When potatoes, mushrooms, spinach and relish are prepared, crack egg into vinegar water, being careful not to break yolk. Cook for 3 minutes.
- Place potatoes in center of plate and layer mushrooms and spinach on top. Place poached egg on top of spinach and garnish with tomato relish.