Breakfast is by far my favorite meal of the day. I think this mostly hinges on my love of eggs and carbohydrates, but there’s something wonderful about a perfect breakfast plate. It’s so much less fussy and there’s so much less expectation than with other meals. So, sometimes when I’m feeling a bit casual, or if I simple need a plate of eggs, I make breakfast for lunch, or dinner, or whenever. I have the perfect partner to celebrate this fact: McCormick Spices. September is National Breakfast Month, so I’m celebrating with McCormick by sharing one of my favorite morning, noon, and night breakfast options. Poached eggs over market vegetables are a simple, perfect meal, but with a kick of Chipotle Pepper, it’s taken to a whole other level. The fabulous thing about this dish is that you can use whatever vegetables you have in the fridge, making it a great last minute weekday dinner.
For more recipes like this one, make sure to check out www.McCormick.com.
1 lb market vegetables, prepped and chopped bite size
2 tablespoons olive oil
1/2 cup spicy avocado pepita pesto (recipe below)
1/4 cup toasted breadcrumbs
McCormick Gourmet Chipotle Pepper, for garnish
In a large sauté pan over medium heat, melt the olive oil or heat up the oil, and add the vegetables. Cook for about 5 to 10 minutes, of until all of the vegetables are cooked an a bit tender. Season with salt and pepper.
To poach the eggs, bring a small pot of water up to a soft boil (just past a simmer, so medium bubbles clinging to the edge of the pot). Crack an egg into a small bowl, and for a perfectly shaped egg, toss the lid from a jar into the bottom of the pot of water, rim side up. Stir the water with a spoon to create a whirlpool.
Gently pour the egg into the water, directly over the lid. The lid will contain the egg as it cooks. Cook for 3-4 minutes for a perfect medium egg, up to 6 for a hard one.
Remove with a slotted spoon and place into a bowl. To hold multiple poached eggs, cook each egg for 2 minutes and then take out of the water and place into ice water. When you’re ready to serve, place the eggs back in the boiling water for a minute or two to heat up. Serve with a poached egg, top with pesto, breadcrumbs, McCormick Gourmet Chipotle Pepper, and enjoy.
INGREDIENTS (AVOCADO PEPITA)
small handful basil, plus more for garnish
small handful parsley
2 chives, finely chopped
3 cloves of garlic
2 ounces parmiggiano
2 tablespoons toasted pinenuts
1/2 teaspoon McCormick Gourmet Chipotle Pepper
1/2 cup olive oil
salt and pepper
Combine everything in a food processor and pulse until finely chopped and combined.