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10 February 2010
Posted in
6) Winter Health, Naturally
Weren’t we tickled to read the cover of The Coast recently to find Chef Mark Giffin’s McCoastal breakfast sandwich on the front cover, the week after we got his “Les Oeufs Hiver” recipe ‘for you’ to enjoy! :-) Chef Mark Giffin is turning brunch into an art (a mouth watering one!) and we’re thrilled to have him as our CRUSISIS Everyday Gourmet for Winter 2010, offering our first ever breakfast recipe! Admittedly, although everything is made form scratch, this recipe is still a bit rich. But we chose it since it was delish’ AND you can get all the ingredients and winter vegetables you need to make it by walking down to the market.
Les Oeufs Hiver by Chef Mark Giffin (The Coastal)
Scrambled Eggs w Maple Sausage, Smoked Cheddar, and Winter Vegetable Hash
Makes 4
Hash:
- 1 parsnip, small dice
- 1 sweet potato, small dice
- 2 large russet potatoes, small dice
- 1 small butternut squash, neck only, small dice
Combine above ingredients in a good sized pot, run cold water over for a minute and give a little wash. Fill water to a good couple inches above the vegetables, and bring to boil.
As soon as a boil is reached, pour vegetables into a strainer and leave to cool on it’s own. This will continue to cook the vegetables but not to the point over turning to mush and will also dry the hash, for easier frying.
- ½ small sweet onion, diced
- 1 stalk each rosemary, sage, and oregano.
- A few stalks flat leaf parsley, finely chop all the herbs together
- Coarse salt and fresh ground pepper
Heat a tablespoon unsalted butter in a large fry pan or on a griddle on high heat. As soon as it starts bubbling add the onions and vegetables, lower the temperature to medium high, and start stirring and flipping to coat everything in the butter, season well. Continue to stir or flip until the hash has turned golden brown. Add chopped herbs and taste for seasoning.
Scramble:
- 12 Eggs
- 4 Maple sausage cooked and chopped (any sausage could be used, we make our own but that’s not really feasible for the home kitchen)
- 1 cup Smoked Cheddar (or any cheese you might prefer), grated
- 2 Scallions, finely minced
- Coarse salt and pepper
Crack eggs through a bowl, add a couple tablespoons water, and beat lightly.
In a large heavy bottomed non stick fry pan, heat a little oil, (or butter if preferred, do not use margarine which is the devil), add the eggs. If a large pan isn’t available, cook eggs in batches. Allow a seal develop around the rim of the eggs, and then start bringing the edges towards the center. Season at this stage, add sausage and scallions. Start vigorously stirring the eggs, remove from heat as it sets and stir in cheese.
Place eggs in one half of a shallow bowl, place hash in the other half. Drizzle with maple syrup and top with a slice of toasted baguette.
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