A 5 Stars Omelet For Breakfast |
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If you are looking to slim down then summer is the perfect season to do it. This is the time when you look at recipes with least amount of fats. Techniques like grilling are most used during this season. You can eat many fruits too in order to substitute some meals. However, I was really tempted to try something different when I had guests all throughout the weekend. After we munched on some pancakes and waffles on the first day, I decided to break the slim summer tradition by preparing something different for breakfast. If you hate carbohydrate or food rich in fats and want to lose some weight... sorry guys! This dish is definitely not for you... It is very simple to prepare; potato cake forms the base and is topped with grated cheese and egg. These are the only ingredients in this simple dish. 1) Toss the potatoes with onions after they are chopped. You can also use bell peppers, garlic and chilies while tossing. You can remove the bacon and just brown the potatoes in olive oil. 2) I prefer using the standard cheese. Gruyere or Cheddar cheese is what I use. But it is up to you which cheese you are going to use. If you wish to give the dish some kick, you could add Parmesan or pecorino Romano. I prefer topping the dish with cheese after the eggs are broken on the potato cake. If I do it this way, I get cheese over eggs in its rare form with the yolk in its natural form. You may wish to take the other way by adding cheese on the potato cake first and then adding the eggs. You will get superbly cooked eggs in a nest of melted cheese. -- Cheese, Eggs & Bacon Potato Cake -- ~ 3 or 4 potatoes, about 1 1/2 pounds ~ 6 to 8 eggs ~ 1 cup shredded cheese, like Gruyere, Emmenthal or Cheddar ~ 1/2 pound slab or other good bacon, cut into 1/4-inch chunks ~ Salt and pepper to taste Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great). When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up. Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese. Broil until cheese melts and eggs are set, about 5 minutes. Serve hot. Yield: 4 to 8 servings.
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