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Poached farm egg over sautéed spinach, shiitake mushrooms and rocambole garlic, with roasted Yukon Gold potatoes

There’s no real recipe for this plate, or as I like to call it, “Clean Out Your Fridge Night”. It’s just a bunch of different things thrown together that I had sitting around in the crisper a couple of days ago. There’ll be more “Clean Out” nights later this week, as I prep to go food shopping over the weekend.

To view a brief demo on how to poach an egg, click here.

The mushrooms were sautéed with a couple of tablespoons of unsalted butter, along with chopped rocambole garlic and spinach, then seasoned to taste with sea salt and black pepper. The potatoes were halved or quartered, then tossed with olive oil, sea salt and black pepper, and roasted at 350 F for 45 minutes. I sprinkled a bit of chopped parsley afterwards.

Sometimes “simple” is exactly what you need.

11 replies »

    • I will soon, Linda, and thanks for stopping by.

      I don’t eat dessert all that often though, so that will be difficult. I also don’t bake much, but that’s slowly changing.


  1. I eat greens, eggs, and potatoes for breakfast often. Funny that I have been cleaning out my fridge too. I made butternut squash soup, salmon sandwiches, and a moroccan potato salad.


    • have a recent injury so dinners this week aren’t going to be “complicated”. I saw a recipe elsewhere for Les Œufs En Meurette (poached eggs in red wine sauce, with onion confit, lardons and chanterelles) that I want to try. and there’s an article in this week’s Times on the wonders of quiche. I haven’t had quiche in ages. Want to try making pâte brisée, then a wild mushroom quiche since it’s the height of autumn in NYC.

      but all of that will have to wait for a while.


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