Thursday, February 24, 2011

Breakfast Egg "Salad" with Potato "Croutons"

This morning I prepared this breakfast for Nick and my hardy-eating brother who is in town this week ... it was so easy, I tossed arugula leaves with a tangy oil and vinegar dressing, poached a few eggs and cooked some leftover potato wedges from last nights dinner in oil until they were golden brown and crispy on the outside. Assembly was simple, I plated the dressed arugula leaves, topped them with the perfectly cooked eggs and potato "croutons." The heat from the eggs and potatoes intensified the flavor of the arugula leaves ... and the texture? Oh, so magnificent!