When I woke up this evening I felt like eating some breakfast, damn it. Sausage and eggs with some veggies on the side sounded really good. Since I had already washed and cut up some broccoli before I went to bed, hubby was already roasting some broccoli in the oven when I got up. Here’s the quick and dirty “recipe”:
- Preheat oven to 425 F.
- Wash 1 large head of broccoli and cut into small florets. Dry thoroughly.
- Drizzle with a good amount of extra virgin olive oil and season with salt and pepper. Place the prepared florets on a foil-lined baking sheet.
- Put in oven for 25-30 minutes, flipping the florets every 10 minutes, until browned to your liking.
I wanted scrambled eggs (as did the 5-year-old) but my hubby wanted the 5:10 eggs we had at Momofuku Ko. Um, you can make it yourself. Which he proceeded to do with smashing success. Here are his 5:10 eggs unshelled, post ice bath:
I made scrambled eggs fried in butter (so much more pedestrian) for myself and the 5 year-old. After the eggs were finished, I fried up some Bratwurst sausages. While the sausages were browning, I chopped up some tomatoes and avocado and thinly sliced some shallots. I placed the sliced shallots in a small ramekin with some balsamic vinegar and let the shallots steep for 5-10 minutes to take away some of the sharpness/spiciness. Then, I tossed the shallots in with the avocado and tomatoes, seasoned everything with salt, pepper, and a drizzle of olive oil and plated our dishes. Here’s mine:
Hubby and I thought his 5:10 egg looked like Pac-Man but our 5 year-old proclaimed that it was a “barf egg.”
Here’s the 5 year-old’s plate: mini scrambled egg, mini Bratwurst, and some seaweed salad. I’m too embarassed to write what was on my two year-old’s plate. Let’s just say that he’s a carb-addicted vegetarian that doesn’t eat any vegetables.