I won’t lie. Perhaps this homemade breakfast was inspired by a fabulous and delicious egg experience last week at Beths’ Cafe. Whatever it was, I was craving eggs, salmon, and potatoes once again. True, I could’ve gone for the imitation of Beth’s Northwest Omelette (salmon, cream cheese and green onions), but I decided to go a different route. So I poached, toasted, sauteed, sliced, and stacked. And of course, most importantly, ate and enjoyed!
Ingredients (for 2)
2 teaspoons olive oil
2 small Idaho potatoes, scrubbed and diced
1/2 red bell pepper, seeded and diced
2 cups mushrooms, roughly chopped
1/4 cup scallions, sliced
salt & pepper to taste
hot sauce to taste
1. Heat olive oil in a saute pan over medium high heat. Add potatoes and cook for about 10 minutes, tossing frequently.
2. Add pepper and mushrooms and continue to cook for another 5-7 minutes or until potatoes and vegetables are tender.
3. Sprinkle in scallions and season with salt and pepper. Keep warm until ready to serve.
Next, poached eggs! Soft, runny, bright egg yolk, gently encased in a cloud of egg white – this is one of my favorite ways to enjoy the egg!
Poached Egg on a Toasted Sourdough English Muffin with Avocado and Smoked Salmon