Poached eggs with grilled vegetables and steamed green beans was an inspiration from one of my favorite restaurants in Los Angeles, Bottega Louie. This was my inspiration as the moment I took my first bite I knew I was in heaven.
I LOVE Bottega Louie you can read my small review on the restaurant by clicking here. I had never been to Bottega Louie for breakfast so when I was invited to go for a quick breakfast before a football game, I jumped at the chance to try their breakfast. I was so happy I did as I ordered this fabulous inspiration of a breakfast. The photo above was my inspiration, they used snow peas, beets and roasted red/yellow bell pepper.
I changed the recipe to have tomatoes, mushrooms, and only roasted red pepper, so when you are making this recipe know that you can play around with the ingredients to make it to your likings. The only thing I wouldn’t change is poaching the eggs or if you are frying the eggs leave yolk, the yolk becomes your sauce to the dish (and I’m not a yolk lover and loved this).
I used finger potatoes for this recipe, if you can not find finger potatoes buy baking potatoes, wash/scrub them and cut them into large slices that look like fingers (make them all about the same size so they cook through at the same time
season with oil, salt and pepper
add chopped mushrooms
and sliced tomatoes. Place in oven and roast for 25-30 minutes or until potatoes are cooked through and the vegetables look roasted
while the vegetables are roasted I cooked my string beans by placing them in hot water for 6-8 minutes so they were not over cooked.
I removed the green beans and poached my eggs in the same water. Then assemble your plate. Add potatoes mixture with the green beans
top with the poached egg, chopped bell pepper and feta (optional)…serve hot
Not too shabby for a home cooked meal! This bottom photo was my inspiration
To make this recipe a little easier on you, you can roast the vegetables the day prior as well as blanching the string beans the day prior. In the morning, while you are making the poached egg, put the vegetables in the oven or in a frying pan to warm them up and serve. I had a jar of roasted red peppers and I added the feta cheese, these are optional, if you wanted to make the dish look professional, some chopped parsley would be just fine.
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 1 pound Potatoes, finger or baked, washed and cut
- 1 pound Mushrooms, sliced
- 1 pound String Beans, blanched
- 1 pound Cherry Tomatoes, cut in half
- 2 large Eggs, poached
- 1 tablespoon Oil
- Salt & Pepper, to taste
- Feta Cheese, crumbled on top
- Roasted Bell Pepper, chopped
- Parsley, chopped
Directions
- Preheat oven to 350 degrees. To a baking pan place potatoes, mushrooms, cherry tomatoes, olive oil, salt and pepper. Bake for 25-30 minutes or until potatoes are completely cooked through.
- While the vegetables are roasting, blanch string beans: to blanch string beans bring a large pan of water to boil, add string beans and cook for 5-7 minutes (do not overcook), remove from water and place string beans in a large bowl of water with ice in it (this stops the beans from cooking). Remove from the water, place string beans on a paper towel to allow string beans dry. When dried add the string beans to the roasted vegetables. Place in a bowl and begin the poaching process.
- Once string beans are removed from the water, use the same water to blanch your eggs, to blanch your eggs, bring the water to a slight simmer, crack one egg at at a time and place in a small bowl, create a small whirlpool in the water (this helps the white of the egg to bind together). Add the egg into the water and let the egg cook for 3-4 minutes. Remove with a slotted spoon and place on top of the roasted vegetables.