TOAST! Toast + poached eggs + flavorful toppings = my dream come true. I’m so excited toast has become a trend in the last few years (also, is that not semi-ridiculous? it is. it totally is.) because NOW I CAN JUST EAT MORE OF IT!
If you follow me on Instagram you may have noticed I was in Singapore this weekend. What a cool city!! I didn’t do a great job of documenting it, sorry, but I did really enjoy exploring. If I had to sum up Singapore in one word, it would definitely be SHOPPING. The city has about ten bajillion malls — huge, multi-story labyrinths of shops ranging from kitschy knick-knacks to high-tech to fancy designer clothing, and everything in between. Wow. Many of the MRT (subway) stops come up through malls like this, so we saw quite a few! Other than the malls, though, the city has some beautiful architecture (new and old), colors, smells, and of course: THE FOOD! Wowza the food is amazing. We ate mostly Indian and Chinese food — from various regions of both countries — along with some Malaysian and hybrid foods. It was all incredible.
One popular breakfast in Singapore is TOAST! There are plenty of toast shops (like we now have popping up in the USA!) that really just serve toast! Awesome. I should probably turn my house into a toast shop… Future business idea? I’ll keep it in mind!
This toast came about for a few reasons. First, I found a huge thing of dukkah at the grocery store and have been wanting to cook with it. Dukkah is an Egyptian blend of nuts, herbs, and seeds and it is addictive. I love it! You can sprinkle it on anything (um, like toast) or use it in cooking. I think it’d be really great on soup, too! Anyways. I had some dukkah! Then, I was craving potatoes. Remember how potatoes are one of my comfort foods? Yeah. Big time. I wanted a way to make them that wouldn’t take ages, so I grated them and threw them in a pan. QUICK, hot, soft potatoes! Big win. Of course, toast + poached eggs are appropriate anywhere, anytime, with anything… so those came into play too.
For those of you not into poaching eggs, you could certainly use fried eggs. To be honest (and embarrassing) this was my first time poaching eggs! EEK! The first two were terrible: first overcooked, second looked like a weird alien. Third time’s the charm!! I used Alton Brown’s method, and it worked perfectly. GET THAT WATER SWIRLING!
That’s it for recipes this week — have a wonderful Christmas, everyone!Print
- 1 large russet potato
- 1 Tbsp olive oil or butter
- 1 large garlic clove, minced
- 3–4 Tbsp dukkah, separated
- 4 eggs
- 4 pieces of bread, toasted
- 1 handful fresh spinach leaves
- salt & pepper
- 2 plum tomatoes, chopped
- With a box grater, grate the potato on the largest setting.
- Melt the butter (or add oil) in a medium frying pan over medium-high heat. Add the potatoes, then the minced garlic. Add about 2 Tbsp of the dukkah, and mix into the potatoes.
- The potatoes will need to cook for about 10 minutes, but stir only every few minutes so that you get some crispy bits.
- While the potatoes are cooking, begin poaching the eggs and toasting the bread. If you need a tutorial on poaching eggs, look here.
- When the potatoes are nearly done, slide them to one side of the pan and add the spinach to the bare side, along with 1 tsp of dukkah. Cook until wilted.
- Season everything with salt and pepper, and assemble the toast with potatoes, spinach, eggs, more dukkah sprinkled on top, and chopped tomatoes.