“When the cat is away the mice will play.” – American Proverb
This couldn’t be more true for my house. On the days that my husband, Vlad, has class I like to make myself a personal sized serving of mushrooms. What ever else ends up on the plate doesn’t matter as long as my usually absent BFF fungi is present. Vlad hates mushrooms. Hates them to the point of claiming a physical allergy to them. I, on the other hand could bathe in them at any point in the day I love them so much. SO when he is away the mushrooms will be eaten!
This is literally a post about my dinner. I apologize in advance.
This week I’ve been on an egg bender and all I can think about is fried eggs, runny yolk and toast soldiers. Today all I could picture was a fat, juicy, buttery steak topped with a perfectly poached egg. I had to have it in my belly. So after work I found the prettiest New York that the market had to offer and claimed it in the name of eggcellence. Muahaha! Along the way I found some baby red potatoes that I felt would make an acceptable vessel for my mushroom friends and knowing that cheese makes the world go round I grabbed some goat cheese for toast. Goat Cheese is another thing my husband won’t eat.
By the time I got home it was all I could do to keep from eating my goat cheese whole so I toasted some ciabatta and broke out the sun dried tomatoes.
The sun dried tomato oil was calling my name, begging me to swim in it so I used it to cook my potatoes in. I’ll never make crispy fried potatoes without it.
While those were sauteing with the mushrooms I started poaching my velvety egg. The tricks to poaching an egg are as follows: Fresh eggs (the older they are the more the whites tend to thin), the correct water temperature (not quite a boil), vinegar (will help your egg hold together) not holding a camera instead of tending to your whites. My egg probably wasn’t the freshest and isn’t the picture of perfection but it turned out just as I had imagined which is all I can ask for from my eggs.
Once that bad boy was removed from the water I started on my over the top steak.
I used a tablespoon of butter (don’t judge me), salt and pepper. I hate to add much more to steak because it takes away from the amazing flavor your steak is offering you. Respect the steak people.
Voila! I got my steak, eggs and mushrooms and not a single husband was harmed in the making of this dish.
Crispy fried sun dried potatoes and mushrooms:
Cooktime 25 min
4 baby red potatoes
3 mushrooms (any kind and also optional)
1 tsp olive oil
2 tbsp sun dried tomato oil
Salt and Pepper to taste
Wash your potatoes and quarter. Wash your mushrooms and thinly slice. Add oils to your pan and let heat on medium with no lid. Add potatoes, salt and pepper and let them cook for about 15 min (10 if you prefer less crisp), flip once. Reduce heat, add mushrooms and top with a lid. Allow to cook for another 10 min. Enjoy!