I hope that you’re all having a lovely Sunday morning wherever you are. Sundays are a day that I actually usually work. But every now and then, I manage to wake up with enough time to make myself a proper meal (or set of meals) for the day before heading out to catch my bus. (I still love to rave about my city transit, honestly. Way better than the lack of one we had in Atlanta.)
I hope you all have remembered to set your manual clocks forward – it’s spring forward time!
Despite all of the bitter cold we’ve been experiencing in the Seattle area, this weekend has been both sunny and too warm for the normal jacket. I’m not entirely sure how to process this information, but I’m more than happy to take the 60-degree weather and sun as long as it chooses to stay.
This is my ideal weather.
This particular Sunday I made a little play on a breakfast hash. I had some leftover brussel sprouts and eggplant that needed to be eaten – and no normal has things at the time – so I decided to throw together something a little more unconventional.
I ended up with a little more than I needed – groggy cooking will do that to you – but if you’re feeding two, this may be the perfect amount. Otherwise, feel free to cut this in half.
- 1 cup chopped eggplant
- 1 cup chopped brussel sprouts
- pinch of salt
- 1 tbsp bread crumbs
- 1 tsp extra virgin olive oil
- 1 egg
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tbsp parmesan cheese
- 2 tsp parsley
- Preheat oven to 350-degrees.
- Chop/dice eggplant and brussel sprouts.
- In a bowl, mix together brussel sprouts, eggplant, olive oil, salt, bread crumbs, parmesan cheese, red pepper flakes, paprika, and parsley.
- Foil a baking pan, and in a single, flat layer, lay the mixture on the pan.
- Once oven has preheated, bake for 25 minutes – until brussel sprouts and eggplant have a golden brown tinge and some crispiness.
- Heat a skillet on medium-low with a small amount of olive oil to grease the pan.
- Once heated, crack an egg over the skillet, and let it slowly cook until the egg whites have turned white and begin to stiffen.
- Add salt and pepper to taste, if desired.
- If you want sunny-side eggs (a personal favorite), watch the heat and make sure the oil doesn’t separate too much in the pan. Allow the egg whites to cook all the way through while the yolk remains a bit runny (approximately 5 minutes). Feel free to flip the egg once, careful not to break the yolk, to add a small seal (5-10 seconds) on the yolk, then flip back over to original position. Remove skillet from heat to rest.
- If you want the yolk cooked all the way through, cook for about 3-5 minutes on each side, allowing the yolk to stiffen and egg whites to gain a small golden ring on the edges.
- Once the egg is cooked as desired, remove the skillet from heat.
- Once ‘hash’ has finished baking, remove from oven and add into a small serving bowl.
- Top the hash with the egg. Enjoy!
Sunday mornings are for taking it easy. Set your week off with the right tone.