I have to admit something to you all. I have been struck with, yes I know, Royal Baby Fever.
It’s not just the royals though, it’s all things England. If you’re anything like me, the minute you read “English” in the title of this week’s post you reacted something like this;
Now to clarify, this is not a true English breakfast, as I have modified it a bit for Kosher reasons (veggie bacon) and taste (black pudding and beans are gross…beans debatably more so). Otherwise, it has (as the title states) some British-ish elements to it. Good enough, I’m sold. Who doesn’t love breakfast for dinner anyways? Notes;
No, I didn’t just cook my egg like a normal person, I had to be fancy and cook it inside of an onion ring. I know what you’re thinking;
If you want to just cook your eggs like a normal person, that is also fine. As you can see above, I could only get 1/4 eggs to work. Sometimes I just feel fancy ok?
Any dinner that uses leftovers, (this one being leftover mashed potatoes) is definitely a good value meal. Most of the items in this week’s recipe make this a really reasonably priced dinner.
Maybe not that cheap, but pretty close.
1/2 cup cold leftover mashed potatoes
1/4 all-purpose flour
1/4 cup shredded cheddar cheese
salt and pepper to taste
Butter (for frying – yes we’re frying in butter, Paula Dean’s lawsuit be damned).
1. Place leftover potatoes, flour and shredded cheese in bowl. Knead until it comes together as a soft dough.
2. Roll dough out on lightly floured surface to a rectabgle about 1/2″ thick.
3. Cut farls, into 9 equal sized rectangles.
4. Heat butter in a skillet over medium high heat. Once pan is very hot, add farls to pan.
5. Sprinkle salt and pepper to taste over the farls and cook until golden brown (2-3 minutes) and then flip and cook the other side in same manner.
Extra virgin olive oil
6 slices vegetarian Canadian bacon (in honour of the Commonwealth…yeah just use whatever you want here, preferably real breakfast meats)
20 button mushrooms
1-2 ripe tomatoes
1 white onion, sliced into ½ inch thick rings
1. Heat 1 tsp olive oil in a large skillet over low heat.
2. Clean the mushrooms with a damp towel and trim the stalk level with the mushroom top. Season mushroom with salt and pepper and drizzle with a little olive oil and place stalk side up in the skillet.
3. Meanwhile prepare the tomatoes by cutting across the centre. With a small, sharp knife remove the green ‘eye’ in the centre of the tomato. Season tomato with salt and pepper and drizzle with a little olive oil.
4. Flip the mushrooms stalk down, (they should be slightly browned) and add the tomatoes cut side down to the pan. Cook mushrooms and tomatoes for another 3-4 minutes, flipping the tomato once in this time. Set vegetables aside and cover to keep warm.
5. Place vegetarian bacon (stop, just don’t even say anything) in the pan and cook according to package instructions. Set aside and cover to keep warm.
6. On to the pretentious egg dish- add some butter (if needed) to the same skillet. Place 6 large onion rings the skillet (or you can do this in batches if your pan is not big enough). When one side is lightly browned, flip the onion ring over and crack an egg in the middle.
7. Remove egg from the pan with a thin spatula when desired doneness is reached.
8. Arrange all components on 3 plates and enjoy.
This all goes very fast, so just keep an eye on both pans at all times to make sure nothing burns
Yum. Now go put on your most ornate fascinator and enjoy!
ALSO before I forget, I will be out and about in the world for the next few weeks. No I’m not just telling you to show off, I am telling you because my posts may not be as timely as they usually are (being in different time-zones with variable internet access means my posts may be unusually late/early). Just a heads up.