It's a twist on huevos rancheros. I used the same poached egg on tortilla concept, but made it have more of a Mediterranean flair. I'll call this "Greek Huevos"
:)
Here are the ingredients:
Avocado, capers, lime, fresh tomato, mushrooms, zucchini, basil,
Eggs, vinegar, ramekin, pan of boiling water
And one halibut filet (forgot to take a pict)
I should also mention that I just got new pans. They are ceramic, as I am trying to quit using non-stick pans and quit cooking with that toxic Teflon
First I sauteed olive oil and garlic in a pan, then added in the halibut filet
I let the fish cook on both sides and took it out of the pan when it was just slightly undercooked to keep it from being dry
Next, I added white wine to the pan, and let that simmer with the garlic and olive oil, and added in the zucchini
While that was cooking I poached some eggs.
This is slightly tricky and the first one never comes out perfect, but they still taste good regardless of what they look like.
To start, you boil a pan full of water, then add a few tablespoons of vinegar. This helps the egg to coagulate.
Crack the egg into the ramekin and slowly pour into the steaming pan
Ideally you want to let a little of the water come into the ramekin to start to congeal the egg as you pour it, but this pan was a little too small so I couldn't get water to go into the ramekin. So the eggs turned out not so pretty
But they tasted great, so who cares, right? :)
I added in the other veggies to the now softened zucchini
Cut up the fish
And then added it in to the pan
I also added capers, and a splash of red wine vinegar, covered it and let the flavors simmer and meld together.
After a couple of minutes, I took the pan off the heat, sprinkled on the basil, and built my plate:
Lastly, I added the poached eggs, avocado, and a squeeze of lime juice. I added cilantro to Scotts as he loves it. No cilantro for me!
Voila! Breakfast is served!
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