All content copyright Katrina Hall 2008 through 2018

Friday, January 15, 2016

sweet potato, butternut squash, and egg saute

Living in a household of busy Moms and three smallish children is quite the change from my solitary New Hampshire mornings.  Breakfasts to be made, school lunches to pack, eye on the clock, a quick trip outside to gauge the weather so no one saunters outside unbundled.  But today, a leisurely walk and brunch when the house is quiet and still.  

Several inches of snow still on the ground as I walked around the neighborhood.  The Fence of Doors adds a cheery pop of color to the landscape, and a noisy tiff between two crows and what looked like an eagle high in the trees ended with a looping chase toward the Mississippi river not far from here.

Since today is food shopping day, the fruit platter was down to a kiwi and four bananas, and the glass bowl held a giant sweet potato and a nicely sized butternut squash.  Easy choice when you want a rib-sticking breakfast/lunch!  Peeled and chopped the squash and potato, sauteed just til soft, added spices and herbs, sesame oil, a shake of hot sauce on top of the egg and voila - a lovely January brunch.

Sweet Potato, Egg, and Butternut Squash saute:

2 cups peeled and large diced butternut squash and sweet potato
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 teaspoon cumin
1/2 teaspoon whole leaf thyme

Saute the squash and sweet potato in the herbs and oils for ten minutes medium heat in a large skillet, then cover and continue to cook until the squash and potato are tender.  Remove to a platter and cover with foil to keep it warm.

Scrape the skillet and add a little more oil if needed, then carefully slide an egg into the skillet.  Let cook for five minutes, turn heat down a little lower, and cover and cook until the egg is still soft, but firm.  Spoon the sweet potato and butternut onto a plate, then slide the egg on top and sprinkle with parsley or scallions.  Top with a splash of hot sauce and dig in.  (Note to self:  thick cut bacon crumbles would be a wonderful addition)

Wishing you a Happy January and Martin Luther King Day!

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