Luckily, neither Hoopdaddy nor I had to work, so we got to stay home and enjoy the beauty of it.
Today we woke up to a blindingly bright, sunny day. I made a simple breakfast for us that is quickly becoming a favorite: fried eggs and toast, ginger carrot salad, and grapes. I thought I'd post this because it's a cute idea for a Valentine's Day breakfast or brunch.
Neighbordog Luke went romping in the snow.. .and this was after we'd just shoveled!
I guess we won't be eating breakfast in the yard today!!
Start with a good hearty loaf of bread. We used my Birdseed Bread recipe for ours. Cut two nice thick slices. Using a knife or a sharp metal cookie-cutter, cut out a heart from the center of each slice and place all of the pieces in a hot frying pan coated with olive oil.
Crack open an egg into each of the heart-shaped holes (this particular egg came from Cerberus!). Sprinkle with black pepper and garlic salt.
Let set until the white is cooked through. Depending on your preference, you can cook only on one side for a runny yolk, or flip over quickly to cook the rest of the way through.
Turn the heart-shaped toast pieces when they begin to brown.
Serve with fresh fruit, a green salad, or ginger carrot salad (recipe to follow):
Rosella's Ginger Carrot Salad
This recipe was given to me by a friend and neighbor who is an AMAZING chef. Her simple and elegant dishes astound me every time, and this super easy raw salad is a staple in our house.
Shred 4-5 large, peeled carrots into a bowl. Peel and mince or shred a piece of fresh ginger (a piece about the size of your thumb should do it). Mix ginger and about 1/4 c. of golden raisins into shredded carrots and serve! This can be refrigerated for up to 5 days in an airtight container.
1 comment:
Birds in a nest - lovebug style :) thanks chica! I am gonna do this on v-day - great way to wake up from a heartburn filled evening!
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