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FALL RECIPES
Breakfast: Athena Calderone’s Roasted Autumn Veggies With Poached Egg
Ingredients
2 strips of lemon rind finely cut crosswise into tiny slivers ¹ / ₈ teaspoon finely diced habanaro pepper (optional) Maldon sea salt Freshly ground pepper 3 tablespoons extra virgin olive oil 1 tablespoon white vinegar
1 cup cubed butternut squash (cut into 3/4 inch cubes) 1 cup cubed yukon gold or fingerling potatoes (cut into 3/4 inch cubes) 4 cage free organic eggs ¹ / ₃ cup of chorizo slices A few sprigs of fresh thyme 1 shallot , halved and sliced into thin disks
Recipe
Preheat oven to 400 degrees F .
Place potatoes & squash onto a parchment lined baking sheet.
Drizzle with 2 tablespoons of extra virgin olive oil and a sprinkle of salt, pepper and the leaves of a few springs of thyme. If you like spice, add your habanero pepper .
Place baking sheet into heated oven and roast until crispy & golden, approx. 20-30 minutes.
While the potato & squash roast cut your chorizo. Be sure to peel the paper coated skin off of the sausage. Cut chorizo into 1 inch disks, stack a few disks on top of each other & slice each stacked disks into fourths, creating skinny slivers.
In a small sauté pan heat 1 tablespoon of extra virgin olive oil, add your shallots and saute until golden, add the chorizo and cook until the color of the chorizo releases into your oil. 3-5 minutes . Toss with your lemon slivers.
Remove your golden roasted veggies from the oven and combine with your chorizo mixture.
Gently boil water in a medium pot, adding 1 tablespoon of white vinegar to the water. Crack a single egg into a small bowl and set aside. Be sure your water is not bubbling, turn heat off if necessary. With the tail of a wooden spoon create a whirlpool by vigorously stirring the water in the pot in one direction. Once you can visually see the tornado center, delicately drop your egg into the center. Let cook for approx. 5 minutes and remove with a slotted spoon.
Place the veggies & chorizo onto a plate. Gently place your egg on top of the veggie mixture and finish with a sprinkle with Maldon sea salt, fresh pepper, and a few sparse thyme leaves.
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