One of the best Sunday Breakfasts I've Had
Chefs are you still looking for a Sunday brunch inspiration early morning Sunday? Don't be! This is one to keep the registers ringing, and that's in my own opinion. This dish is super healthy and left with so much consistency variations and flavor, you my as well of brought your own piece of bread!
Going right into the pickled summer squash, as you can see I broke it up into quarters. At first I was thinking I should make an omelet but I was like, no way, I am feeling poached eggs. Either way, all of the flavor was around because I used one pan.
One of my favorite ways to make healthy meals at home is to prep a lot in silence and get it down to a science!
I flattened the beef in the pan, put salt on each side with black pepper and a bit of olive oil. Next I put tomato's and fully peeled diced garlic into the tomatoes but never touching the raw beef. Put it right on the hot stove with a cover, move the beef, get the rest of the veggies in. In this case, the rest of the veggies were frozen pickled summer squash.
I seared them, with the tomatoes and garlic. Flipped and kind of got mushed but I knew that even if they stuck a little they would all have a good consistency, and they did.
There was no adding oil, salt or pepper during the cooking process. Covering was superb, since I let the meat marinate a little bit at room temp.
Once the first pan of veggies and meat were done, I put them into the dish garnished with olive oil on the bottom. Filled up the hot pan with cold water, and put right back onto burner with a cover.
A couple minutes later, turned it down to medium with the cover off to really control the water and eventually down to low with a small boil to drop the eggs in for poaching.
I am telling you, these were the best poached eggs I've ever had and you didn't get to see how much black pepper I put on them. The boiling water was filled with beef flavors, olive oil, garlic, tomatoes and pickled summer squash (which I used iodized salt for pickling and prepping veggies here.)
In order to make the best poached eggs, you have to leave the burner on low from a high boil and its easy to do in a Sautee pan too; you don't even need a matching cover. Once the eggs take form, make sure you let the whole whites go into the water around the yolk. Shortly after that, cover it up until the top boils up like pasta, and they should be done. This method leaves a poached egg that's runny but you can cut open with the best consistency.
Anyway, I would give this dish a 10/10 and hope that I could help if you were looking for a Sunday Brunch or Breakfast dish for your customers!
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