Tuesday, May 16, 2017

Eggs Pontchartrain

Many mornings when one of us walk the dog the other one makes breakfast.  This morning while Wifey was out with the Pupster I came up with this idea.  I don't know why calling it Pontchartrain popped into my head but I couldn't shake it.  As Wifey aptly put it, "It's a beautiful lumpy mess... Just like that entire region."  This ended up being incredibly easy and may end up one of my favorite morning recipes.

serves 2

1 English muffin, halved and toasted and topped with your favorite spread/jam/etc
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon Creole seasoning (or more if you love it)
1 clove of garlic, minced
1 red or golden potato (larger than a golf ball, smaller than a tennis ball), quarter-inch dice
2 large eggs
Crystal Hot Sauce

  1. Heat a 12 inch non-stick skillet over medium heat and after a few minutes of pre-heating add the butter and oil.  Swirl it around.
  2. Toss the potato with the creole seasoning and garlic.
  3. Add the potato mixture to the skillet - spreading out to a single layer - and turn up the heat.  After a couple minutes stir the potatoes and again spread to a single layer and cover for a few more minutes.
  4. Once the potatoes are looking crispy separate them into two piles.  Increase heat to medium high.  Crack an egg onto each pile. Cover and after one minute turn heat off and let sit (still covered) for about 5-7 min until eggs are cooked and yolk still runny.
  5. Each potato egg pile should easily be picked up with a thin spatula and plated with half an English muffin.
  6. Add a squirt of hot sauce and ENJOY!