after too many expensive sandwiches in years past, i've been exploring different tasty and affordable lunch options. meal time almost always needs to be quick, when i come home whether i ate 10 minutes or 10 hours ago, i'm hungry. it's like pavlov's dogs or class conditioning if you're a smartie psych major.... the noise of the door unlocking causes my stomach to lurch, i drop all my bags/packages/etc and beeline to the fridge on a well-worn path looking for sustenance. while i decide, there is cheese sampling of course before i come up with a solution.
last week proved to be no exception. i came in around 130pmish, hungry for lunch, started munching on cheese as i pulled out leftover artichoke hearts, mushrooms (which i discarded, too mushy), roasted red peppers, minced garlic, shallot and an egg. I wasn't sure where this was going but i still had in my mind the lovely, lovely salad from bistro du coin last week that was topped with a delcious fried egg that oozed onto its accompanimients.
so warm up a medium sized skillet with a teaspoon of oil and some cooking spray, add a 1/2 teaspoon of minced garlic and a quarter of a diced shallot and stir around. as the garlic and shallot warm, rough chop your artichoke hearts and red pepper. add both to the pan along with some of the juice from the jar of the roasted red pepper, maybe 2 tablespoons. season with salt, pepper and a little red pepper flake.
once this warms together for about 5 minutes on medium heat, warm up another smaller skillet at medium heat. keep stirring your veggies every few minutes so they don't stick. if they start to stick, add a little more liquid from your jar of roasted red peppers or wine or broth if you have some around.
after your smaller skillet is warm enough, cook the perfect fried egg.
after you flip the egg, plate your vegetable medley on a pretty plate. once the egg is done, (i do like my egg runny in the middle so the yolk incorporates with the vegetables to form almost a sauce), place it gently on top of the veggies and eat!
last week proved to be no exception. i came in around 130pmish, hungry for lunch, started munching on cheese as i pulled out leftover artichoke hearts, mushrooms (which i discarded, too mushy), roasted red peppers, minced garlic, shallot and an egg. I wasn't sure where this was going but i still had in my mind the lovely, lovely salad from bistro du coin last week that was topped with a delcious fried egg that oozed onto its accompanimients.
so warm up a medium sized skillet with a teaspoon of oil and some cooking spray, add a 1/2 teaspoon of minced garlic and a quarter of a diced shallot and stir around. as the garlic and shallot warm, rough chop your artichoke hearts and red pepper. add both to the pan along with some of the juice from the jar of the roasted red pepper, maybe 2 tablespoons. season with salt, pepper and a little red pepper flake.
once this warms together for about 5 minutes on medium heat, warm up another smaller skillet at medium heat. keep stirring your veggies every few minutes so they don't stick. if they start to stick, add a little more liquid from your jar of roasted red peppers or wine or broth if you have some around.after your smaller skillet is warm enough, cook the perfect fried egg.
after you flip the egg, plate your vegetable medley on a pretty plate. once the egg is done, (i do like my egg runny in the middle so the yolk incorporates with the vegetables to form almost a sauce), place it gently on top of the veggies and eat!
Sounds wonderful and I will definitely try it!!
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