This winter season just has no mercy on us. On a day like today, filled with ice, snow, and cold, I am thankful that I didn’t get called into work. I’m a baby when it comes to extreme conditions.
On a lazy morning, weekend or not, most of us honor it with a special breakfast. I’m partial to french toast or poached eggs; two semi time consuming dishes that rank as favorites. The same preferences apply to a lazy evening that I just don’t feel like being ambitious.
The challenge presents itself in making a lazy yet healthy choice. L & I are quick to call the Chinese take-out spot down the street or grab a couple burgers from a local spot. Yes, these are great options on occasion, but not for the record amount of evenings i didn’t feel like cooking in the last couple of weeks.
I’ve been happy yet overwhelmed. There is so much going on that I am feeling scatterbrained. To-do lists aren’t cutting it so I’ve been brainstorming other approaches. I think the biggest challenge is that I’m so excited that I want to attack every item now. So evening comes and I’m a tad distraught but exhibiting undying motivation. Does that make sense?
This is a meal for all of us who want to eat simple, cheap and delicious meals without a lot of thought. During a time that strength of mind is precious, sometimes we just have to resort to a simple, basic meal that is easily ingrained in our heads.
Poached Eggs with Roasted Sweet Potatoes and Arugula Salad
Fresh eggs (I usually make 2 for myself and L has 3 or 4)
1 tsp white or apple cider vinegar.
3 medium sweet potatoes, cut into cubes
1 T Parmesan Cheese
2 handfuls pre washed baby arugula
1 T aged balsamic
3 T olive oil
To Make Poatoes:
Place cut potatoes on a baking sheet. Toss with olive oil. Bake in a 375 degree oven for about 30-40 minutes. Remove and toss with Parmesan.
To Poach Eggs:
Fill a large sauce pan 1/2 way. Bring water to a simmer and add 1 tsp vinegar. Crack eggs into a small bowl then slowly add them to the pan. Reduce heat to low then cover. Set timer for 3 minutes . After 3 minutes, take a slotted spoon and remove eggs, placing them on a paper towel lined plate.
Measure balsamic into a small bowl. Slowly whisk in olive oil until combined. Spoon over arugula.