Tuesday, February 28, 2012

Egg In A Basket

Egg In A Basket, Toad In The Hole, Bird's Nest...One Eyed Monster? How many names for the same thing can one dish have? Egg In A Basket seemed the most notable to me, hence my decision to call it that despite the lack of actual eggs. Traditionally an egg baked in the middle of a piece of toast, my version has much more flavor with tons of veggies. My tofu 'egg' mixture bakes up fluffy and soft, a perfect contrast to crunchy breakfast hash.

Fluffy tofu 'eggs' and asparagus baked inside roasted acorn squash with maple syrup, thyme and a pinch of cayenne. Served with a side of breakfast hash with chard, roasted mushrooms and potatoes.

Egg In A Basket
roasted squash-
1 acorn squash, cut into 4 thick rings, seeds removed
3 tbl extra virgin olive oil, divided
2 tbl maple syrup
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 bunch asparagus, tips only

Preheat the oven to 425. Grease a baking sheet.
Toss the squash rings in 2 tbl of olive oil, maple syrup, thyme, salt, pepper and cayenne. Place on the baking sheet then fill each hole with the tofu mixture. Place 3-4 asparagus tips in each hole. Drizzle the tops with the remaining 1 tbl of oil and an additional sprinkle of cayenne. Bake for 20 minutes until the squash is fork tender. Place under the broiler for a couple of minutes to crisp up all the edges.

tofu 'egg'-
8 oz firm tofu
2 tbl extra virgin olive oil
1 tbl nutritional yeast
1 tbl cornstarch
1 tbl vegetable broth
1 tsp dijon mustard
1 tsp turmeric
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

Combine all of the ingredients in a blender and blend until smooth. The mixture will be very thick. Divide between the four squash rings.

Red Chard & Shittake Hash
1 large russet potato, medium dice
3 tbl extra virgin olive oil, divided
1 bunch red chard, stems-small dice, leaves-roughly chopped
1 cup shiitake mushrooms, halved
salt and pepper

Preheat the oven to 425.
Toss the potatoes with 1 tbl of olive oil and bake for 10 minutes. Add the chard stems and leaves, mushrooms, remaining olive oil and season with salt and pepper. Roast for 15 more minutes, tossing once half way.

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