Breakfast for Dinner

A great thing about being a grownup: You set your own mealtime rules, and if that means eggs or waffles after dark, so be it. MELISSA CLARK, whose latest book is Cook This Now, puts a fresh spin on some morning favorites

by Melissa Clark
breakfast for dinner recipes
POACHED EGGS Lemon zest, chile flakes, spinach and chives turn this break-fast staple into tasty evening fare.
Photograph: Yunhee Kim

Menu

Green-Poached Eggs

Potato-and-Onion Tortilla

Maple-Bacon Waffles

Japanese Miso Salmon

 

Green-Poached Eggs*

Prep time: 38 minutes

Cooking time: 12 minutes

Serves 4

 

2  tablespoons unsalted butter

3 fat scallions, sliced (white and light greens separated from dark greens)

1 clove garlic, finely chopped

1/3 cup finely chopped fresh chives

10  ounces fresh baby spinach

 Kosher salt

 Freshly ground black pepper

1/3 cup heavy cream

 Finely grated zest of 1 lemon

4 large eggs

Chile flakes, for serving

Coarse sea salt, for serving

Buttered toast, for serving

 

1. Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the white and light-green scallion slices and the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the chives. Toss in the spinach, a handful at a time, letting each batch wilt slightly before adding more. Add ¼ teaspoon salt and pepper to taste. Stir in the cream and lemon zest; let simmer until the spinach is very soft, about 3 minutes.

2. Using the back of a spoon, make four indentations in the spinach. Crack the eggs into them. Lower the heat to medium low, and sprinkle the eggs with salt and pepper. Cover the pan, and let the eggs cook until almost opaque, about 3 minutes. Turn off the heat, and let the eggs rest, covered, until done to taste. Carefully scoop the eggs and greens into bowls. Sprinkle with chile flakes, sea salt and dark scallion greens. Serve with the toast.

 

Potato-and-Onion Tortilla**

Prep time: 30 minutes

Cooking time: 20 minutes

Serves 4

 

Aïoli

1  clove garlic

1  pinch kosher salt

1  teaspoon fresh lemon juice

1 large egg yolk

½ cup extra-virgin olive oil

 

Tortilla

2 tablespoons unsalted butter

1 large Spanish onion, halved and thinly sliced

 Kosher salt and freshly ground
black pepper, to taste

1½ cups cubed potato, cooked

8 large eggs, lightly beaten

2 tablespoons chopped basil

Basil leaves for garnish

 

1. To make the aïoli: Using a mortar and pestle, mash the garlic and salt into a paste. Or use the flat of a knife to mash the garlic and salt on a cutting board. Place it in a mixing bowl. Whisk in the lemon juice, then the egg yolk, until combined. Whisking constantly, slowly drizzle in the olive oil. Continue until the oil is emulsified. If it is too thick, mix in a few drops of hot water.

2. To make the tortilla: Melt the butter in a large nonstick, oven-safe skillet over medium heat. Add the onion, salt and pepper, and sauté until golden brown. Stir in the potato. Reduce the heat to low, and preheat the oven to 500°. Using a heatproof spatula, mix in the eggs and chopped basil. Stir with the spatula, pushing in the edges of the eggs as they become firm so the liquid runs underneath, until the eggs are just set on the bottom but still wet on top, about 5 minutes. Place in the oven for about 3 minutes or until the top of the tortilla is dry (don’t overcook). Invert onto a plate, and slice into wedges. Garnish with basil leaves; serve with aïoli.

 

Maple-Bacon Waffles

Prep time: 45 minutes

Cooking time: 42 minutes

Serves 4

 

¾ pound bacon, patted dry

¼ cup maple syrup, plus more for  serving

1¾ cups all-purpose flour

1½ tablespoons sugar

1½ teaspoons baking powder

½ teaspoon kosher salt

1¾ cups whole milk

6 tablespoons unsalted butter, melted

2 large eggs, lightly beaten

First Published January 3, 2012

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Comments

02.04.2012

The miso salmon is easy and excellent; I was inspired by the recipe on my bus commute home and made it for dinner that night. If only dinner planning and prep could be that simple every night.

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