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!