Wednesday, March 23, 2011

Since moving to New York, my apartment has become a notorious crash pad for friends, bands, and Danes. Notorious in that I have a hard time telling people no and have gone so far as to purchase a queen-sized air mattress to make sure everyone’s comfortable. Sigh. All this entertaining/tour guiding can get expensive, so when my friend-since-4th-grade Tricia made plans to come out for a visit, I suggested we cook at home a bit in order to save some money. On Sunday, we bought some fresh pasta from Little Italy (a-tourist-trapping we will go!) and had a nice Italian meal. The next morning, I threw together a simple, elegant breakfast with some of the leftover ingredients from the night before (basil and bread.) This is a more simple take on the herbed eggs I made for Christmas Eve brunch. I don’t like to use all that butter and cream all the time, so a few weeks ago, I started adding fresh herbs to my morning eggs and only a sprinkling of cheese. Throw it on top of a toasted piece of bread and you have an easy meal that looks like it took a lot of effort. I threw together some sweet potato home fries as well.    
Sunny Side Up Fresh Herb Eggs on Toasted Bread1 large egg1 tbls herb of your choice, chopped (I’ve used basil, thyme or sage) 1 tbls of finely grated Pecorino Romano cheese (optional, could also use goat cheese, feta or parmesan) salt & pepper to tastebutter for the pan1 thick slice of good bread, lightly toastedIn a small saute pan, melt butter. Crack egg into pan and cook on low/medium heat until it begins to firm up. Sprinkle with herbs and salt and pepper. Cover with lid until the white is firm, but the yolk is still runny. Sprinkle with cheese and serve on top of bread.You can top the bread with some arugula if you’re into that!Sweet Potato Home Fries1 cup sweet potato, cut into small cubessalt & pepperpaprikagarlic powderchopped sage (optional)olive oilIn a saute pan, heat olive oil on medium/high heat. Add sweet potatoes and toss in olive oil. Sprinkle with salt & pepper, continue to cook and toss potatoes until they start to brown. Add paprika and garlic powder, tossing to coat. Once potatoes are cooked through, sprinkle with sage. I sometimes sprinkle with white truffle oil (I know it’s pricey and snobby, but it’s so good…) and have served them with 0% Greek yogurt.
Tricia and I spent most of the weekend wandering around the city, one of my favorite activities. We clocked nearly 7 miles on Sunday, walking across both the Williamsburg and Brooklyn Bridges. 
I liked these balloons caught in the Brooklyn Bridge because they reminded me of Shel Silverstein’s poem Eight Balloons.
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