Crispy Purple Potatoes and Garlicky Turnip Greens topped with a Poached Egg

I usually don't pay much attention to breakfast. I have to be to work at 7 am and I never feel like waking up even earlier to cook a warm meal. On most days I take some fresh juice or a smoothie to work and drink it later in the day. On the weekends though, I sometimes like to spoil myself and today was one such day and boy was it delicious! 

I had some turnip greens left over from my CSA that were on their last leg in my fridge, I knew that they needed to be used so started thinking about an innovative recipe that let their flavors stand out.  I personally love root vegetable greens, especially for breakfast. They are so versatile and each variety has its own flavor, turnip greens have a little bit of a kick and can be prepared super quick (I hate mushy greens) by flashing them into a pan with some olive oil.  So the greens along with the mixed bag of red and purple fingerling potatoes that I picked up from the grocery store inspired this delicious morning dish. Here's a little money saving hint,  most grocery stores have a small section that has discounted veggies that are on their way out, when the majority of your diet consists of vegetables, this can be a huge cost saver; I got a whole bag of these delicious potatoes for .99!

Poached eggs are my absolute favorite type of eggs. I find that their yolks taste richer and they really are simple to make. This flavor combo provided a nice lazy morning treat and was gone in an instant! 

Crispy Purple Potatoes and Garlicky Turnip Greens topped with a Poached Egg

Serves 1 

Crispy Potatoes

2 large Purple Potatoes, sliced evenly

1 tbs Olive Oil

Dash of Pink Himalayan Sea Salt 

Fresh Shaved Parmesan

Garlicky Turnip Greens

2 cups Turnip Greens, washed and de-stemmed

2 Garlic Cloves, diced

1 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Poached Egg

1 Egg

1 tsp White Vinegar

Dash of Paprika & Sea Salt

Preheat oven to 425. For the potatoes, thinly slice using a knife or a mandoline. Toss in olive oil and salt before beginning to arrange in a small saute pan. Starting from the center, spiral outward, overlapping the potato slices and pressing them into one another. Sprinkle with Parmesan cheese. Place the pan over medium heat and lightly brown the bottom of the potatoes, the oil will start to sizzle when it is ready to be transferred to the oven. Place the pan in the oven for about 20 minutes or until the potatoes are browned. Loosen potatoes and flip, placing back in the oven for another few minutes. 

Once the potatoes have been placed in the oven for their final bit of browning,  prepare the spinach and poached egg. In a saute pan heat oil over medium high heat. Once ready throw in the garlic and stir until fragrant. Turn down the heat to low and add the greens, covering with a lid. After a minute remove the lid and stir the greens until they are wilted and vibrant. Remove from heat. 

Meanwhile in a second saute pan heat water and vinegar until boiling. Add egg slowly and turn heat down to simmer. Simmer until the egg is cooked to your desired level. 

Turn out the potato cake onto a plate, top with turnip greens and then the poached egg. Sprinkle with sea salt and paprika and enjoy! 

Note: Please be very careful when removing your saute pan from the oven. Keep a potholder on the handle. I became distracted and grabbed the handle 2 minutes after coming out of the oven and burned by hand - oops! 

Sprouting Beans & Seeds

Sprouting Beans & Seeds

Sprouting beans and seeds is a super easy way to make them more nutritious and easily digestible. Essentially, you are taking a dried up little turd and transforming it into a compact, live, powerhouse or nutrition! Sprouted beans, seeds, and even grains have been growing in popularity. I only eat Ezekiel sprouted bread (and no they didn’t pay me to say that) which I will discuss in later posts. And for those of us who are always looking for a healthier snack,  Way Better Snacks makes sprouted tortilla chips, and you can now find sprouted seeds in most supermarket aisles. Personally, I think that sprouting will only continue to grow in popularity as people realize how filling and nutritious it is. 

So how do you sprout beans and seeds?

Step 1: Soaking

The first step is to soak the beans or seeds for 24 hours. I always rinse them first and then throw them into a jar or pan and cover them with lots of water. Some people throw a little salt or baking soda in there as well but it is not necessary.

Let the beans soak for 24 hours

Step 2: Draining and Rinsing

After 24 hours, drain the beans or seeds in a colander and give a good rinse. You can keep them in the colander for the next few days or put them in a sprouting jar. Now all you do is rinse the beans in the morning and at night for 2-3 days until little tails form – this is the plant!!! If you want longer sprouts you can keep rinsing them and watching them grow.

Step 3: Rinse & Refrigerate

Just rinse your beans one last time, draining them well and place them in the refrigerator until you are ready to use them. Rinse them every couple of days to prevent mold. It's as easy as that!

Now What? Storage!

If you are going to use the beans in the next few days then just keep them in the fridge, but if you are like me and want to be prepared for any cooking inspiration you can do a few things.

1.       Freeze the sprouts 

Or

2.       Dehydrate the sprouts 

I tend to just throw them in the freezer, especially if I don’t have my dehydrator handy.

Cooking

Most of the beans you can eat raw if you would like, I love throwing sprouted chickpeas in a salad and sprouted lentils are AMAZING! So sweet and crunchy. Sprouted sunflower seeds can be ground to make a cheese sauce, and although cashews wont sprout, if you soak them you can make a whole host of delicious creamy desserts!

Warning: Black beans you do have to cook as they do hold some toxins.

If you want to add your beans to a dish, cook them just like you would usually. They will still take a little bit to cook but not as long as dried beans. Enjoy!​