My favorite savory breakfast

· by · in dishes/piatti, Laura. ·

These are some on my favorite ways of making savory breakfast when I wake up in California.

The way of making sautéed vegetable with the egg on top is often like this: put some extra virgin olive oil on a pan, add sliced green onions, wait until they fade, and add the vegetable of your choice, salt, freshly ground pepper, or any other ingredients you choose (see the pictures for inspirations). Mingle them few times and when they are ready put an egg on top, dress it with freshly ground pepper, salt, (option: gomasio or cheese), and cover with a lid. Few seconds after you put the lid, turn off the flame and wait until the white of the egg is cooked. I love the yolk creamy, but if you don’t let it cook until it is hard. When you serve it on the plate, add few drops of raw extra virgin olive oil and if you like thin sliced green onions and fresh cilantro.

Note: The pepper that I use to ground is the 4 peppercorn blend, also known as rainbow peppercorns. Sautéed is always made with extra virgin love oil.

Four Peppercorn Blend or Rainbow Peppercorn Blend.

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Tools and ingredients if you like smoked salmon.

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Sautéed zucchini and green onions, with on top an egg dressed with gomasio. Smocked salmon dressed with lemon zest, green onions, parsley, and drops of extra virgin olive oil. Avocado with green onions, salt, and extra virgin olive oil. Creme fresh with Sicilian cappers. A slice of lemon and home made bread.

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Bruschetta with extra virgin olive oil and salt, smashed avocado with drops of extra virgin olive oil and lemon, a slice of smocked salmon, and on top a mixture of fresh cut green onion, parsley, cilantro and mayer lemon zest.

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Sautéed zucchini and mushrooms with freshly ground pepper, salt, and a splash of sake, and a duck egg on top. A side of avocado dressed with fresh cilantro extravergine olive oil and salt; creme fresh; crispy bacon; home made sauerkraut;  toasted bread.

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Sautéed rainbow chards cooked with freshly ground pepper, fennel powder and salt, and an egg on top. A side of avocado dressed with salt, extravergine olive oil and green onion; crispy bacon; home made sauerkraut; toasted bread.

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Sautéed rainbow chards, green onions, with on top an egg dressed with freshly ground pepper, gomasio, salt, and extra virgin olive oil. A side of roasted potatoes left over from the night before; fried brown rice; avocado dressed with extra virgin olive oil, salt, and fresh cilantro.

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Scramble eggs with green onions, green chards, pieces of bacon, freshly ground pepper, extra virgin olive oil, and salt. A side of avocado dressed with salt and extra virgin olive oil; spelt bread toast.

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Caramelized onions with pomegranate seeds, with on top an egg and melted provola cheese. A side of black Sicilian olives; sauerkraut; avocado dressed with fresh cilantro, extraversion olive oil, and salt; spelt bread toast.

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Sautéed cabbage and radicchio (a little of bitter and sweet), salt, freshly ground pepper, with on top an egg dressed with salt and gomasio. A side of creme fresh; avocado dressed with extra virgin olive oil, salt, and fresh cilantro; black Sicilian olives; spelt bread toast.

2 responses to “My favorite savory breakfast”

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    Like

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