Breakfast really is the most important meal of the day and why not make it a dining experience! Of course, that’s my mantra whenever I cook~~it’s far beyond just a recipe~~it becomes a dining experience. Now that doesn’t mean it has to be all fancy schmancy! It doesn’t mean you’ve got to work yourself to death like you’re hosting a state meal.
What it means is that you create an ambiance not only with the food but also with how the food looks~~focus on little things like your serving pieces~~as you see here, I’m using a hand whittled wood spoon~~found this a few years ago from a vendor at the Merle Fest in Western NC. I’m always on the lookout for anything that will enhance that ‘dining experience’ and make the food even more memorable. Think about that as you create your next dishes and meals~~it’s something that lets you have some food fantasies and fun!
Serves: 4
What you need:
1 Tbl. butter
1 Tbl. garlic, minced
15 cherry tomatoes, sliced lengthwise in halves
6 green onions, sliced including green tops
2 tsp. Greek seasoning mixture
3 cups tender lettuce greens, loosely packed (I used a Boston bib lettuce torn into pieces)
15 mini mozzarella balls or 8 ounces of soft mozzarella cut up into pieces
½ cup olives (green, black, sliced or whole, but pitted)
¼ cup olive oil
4 eggs
What you do:
In a large cast iron skillet over medium heat, melt the butter and add the garlic; sauté about a minute. Add the tomatoes, green onions, seasoning mixture and blend into the garlic/butter. Reduce heat to low.
Push this mixture to the outer edges of the skillet making a round center. Put the greens in, top with the mozzarella balls and olives all around. Drizzle on the olive oil all over. Gently crack the eggs and place in quadrant areas of the centermost part. Cover with a lid and let the eggs steam until the whites are done and the yolks are still soft. This will take about 5-8 minutes.
Remove from heat, remove lid and let the skillet rest a couple of minutes. Scoop out and serve immediately. Each person gets the yummy mixture plus one sunnyside egg.
©alice d’antoni phillips www.allyskitchen.com
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