AKross the Table: What do I do with all of those #%&*'d mashed potat...

AKross the Table: What do I do with all of those #%&*'d mashed potat...: I am so grateful to all of you for continuing to follow me - I've been MIA as I've transitioned into a new phase of my career from ...

Sunny side up eggs to brighten those Monday post holiday blues...

As we all feebly return to our regularly scheduled Monday and recover from  what I'm sure was an incredibly indulging, convivial weekend; I thought I'd share a simple breakfast or breakfast for dinner dish that is simple and will right all the wrongs (at least nutritionally) that happened this 4th!

These aren't just your ordinary fried eggs - these luscious eggs have a little somethin' somethin' (hint: a luxurious pan sauce) that will have you wondering why you didn't think of this simple egg hack!

Ingredients for one:

2 farm fresh, organic, free range eggs (crack into a small bowl)

1 1/2 tablespoons European butter, divided

2 tablespoons Lucini Pinot Grigio wine vinegar

Truffle salt, to taste

Freshly ground black pepper, to taste

Method:

Heat a nonstick saute pan over medium heat. Add 1 tablespoon of the butter and heat until melted. Gently add the eggs to pan, season with truffle salt, and pepper; cook to your liking. Using a spatula, remove the eggs and place on a warm plate. Return the saute pan to the flame. Add the wine vinegar and reduce by half, finish with a pat of butter. Drizzle the pan sauce over the eggs and serve with crusty bread to soak up all of the deliciousness!

Although, I made this for my Monday blues breakfast and served it with crusty bread, orange juice, and strong Irish black tea...

I would be even more excited to have this for dinner with a few tweaks-- how about a French baguette, a simple salad with frisee, baby greens, a squeeze of Meyer lemon, a drizzle of olive oil, perfectly seasoned with salt and pepper? And to insure an even better start to the week, I would most definitely top it off with a glass of sparkling wine!

Bon appetit fellow gourmands! Remember...Friday is only 4 days away!

Cheers,

Allison