There are lazy mornings. Sleepy mornings. Mornings that beg for runny yolks and starchy taters (or Rutabaga in this case) fried up with onions. This is most true on cold and grey mornings.
This is especially true in the late fall as temperatures drop. The dulled colors of dying grass covered in a light film of frost. The light is muted and grey. The air even smells different brought on by the decaying leaves on the ground. Even the crispness of the air is dulled by the fact that the atmosphere hovers just above and below freezing varying by any given hour. The trees are stark, managing a majestic presence and vulnerability at the same time.
These are the mornings that cause you to put on extra cozy socks and a sweater before wrapping your hands around that perfect cup of coffee while the smell of onions and root veggies waft through the house. These are the mornings that command a hot breakfast that won’t leave you craving anything for many hours to come.
Obviously, I’m not a morning person. I’d like to be, but I prefer waking up slow, drinking coffee and reading emails for an hour or two, before finally making some breakfast between the hours of 9 and 11 am. This comes from years, even decades, of working evenings in the restaurant industry, leaving me with wide-open mornings. However, if you’re a get up and go, Monday to Friday, eight to fiver, you can make a big batch on Sunday. Now all you have to do is heat and serve all week long. Leaving you with the small commitment of cooking an egg to accomplish your own special lazy morning kind of breakfast. Totally worth it!
5 ingredient hash made of grated rutabaga is inexpensive, makes for a healthy breakfast and will keep you fuelled all morning.
- 1 Tbsp olive oil or fat of choice
- 1 small Rutabaga peeled and grated ( or equivalent in potatoes), approximately 4 cups grated
- 1 onion, diced
- 3 tsp curry powder
- salt to taste
- Heat a large frying pan with olive oil over medium heat. Add the grated rutabaga. Stir to coat with oil. Meanwhile dice the onion. Add the onion, curry powder and salt to the rutabaga. Cook for 20 minutes, stirring occasionally as the rutabaga mixture get brown and crispy. Serve along side and egg and herbed olive oil.
- This breakfast is a flexible as the ingredients in your fridge. Substitute rutabaga for potatoes, eggplant, sweet potatoes, butternut squash, cauliflower or even cooked chickpeas. Feel adventurous? Add diced peppers, spinach, garlic, or diced carrots for a multitude of options.
- Got chutney? Use that instead of herbed olive oil. Want added probiotics? Serve with plain Greek yogurt. Have a ball with this one!
For a ‘How to Video’ on how to poach eggs, CLICK HERE
- 1/2 cup of Olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 green onions finely sliced
- salt and pepper to taste
- Mix oil, cilantro and parsley together. Season with salt and pepper to taste.