21 | Breakfast for Dinner? Yes, Please!

1 |   Main Dish

Saucy Poached Eggs

Do poached eggs evoke images of lace dollies and hand-painted porcelain? Don’t worry; poaching an egg is not as fancy or as difficult as it sounds. In today's recipe, I’ll give you a few tricks to make you a pro in no time. Since this is a healthier version of my favorite fried egg with runny yolk, this main dish is right up my alley. Add a light lemony sauce and you have the beginning of a perfect meal.

3 |   Side

Zesty Blueberry Sauce

Growing up, our pancakes were simple: huge and smothered in butter and syrup (not even the real maple kind). But as an adult I've discovered the pleasure of a good fruit sauce. Since my blueberry bushes outdid themselves this year, this is one delicious way we're enjoying them. Quick and easy to make, with a hint of lemony goodness, I don't even need butter when I top my pancakes with this.

2 |   Salad

Smashed Potato Patties

Fried, baked, roasted, scalloped...I simply LOVE POTATOES! And it means these fried potato patties get me super excited about eating. Pile some sautéed spinach or swiss chard onto them and top that with the Saucy Poached Eggs, then this becomes a party on your plate. Really, I didn't grow up eating what they call “greens” here in the South, but I've converted, and you will too after this recipe.

4 |   Dessert

Nutti-licious Pancakes

My grandmother's pancakes were plate-sized, multigrain, delicious monstrosities that soaked up a ton of butter and syrup. I loved them! This recipe is my attempt to recapture the love that went into her pancakes during my precious mornings at Grandma's house. With toasted nuts, whole wheat flour, and oatmeal, who knew healthy could taste this good! (Especially topped with my Zesty Blueberry Sauce.)

1 |   Main Dish

Saucy Poached Eggs

4 eggs

1 tablespoon white vinegar

salt

pepper

2 tablespoons butter

2 tablespoons flour

1 1 /2 cups vegetable broth

1 teaspoon capers

1 tablespoon lemon juice

3 tablespoons chopped fresh chives

Want to make this gluten-free? For a gluten-free option, use two teaspoons of corn starch instead of the flour in the sauce. Continue with the recipe as normal.

Make ahead option– The sauce can be made and stored in a sealed container in the refrigerator for up to 4 days. When you’re ready for a little sauce, simply reheat it before topping your poached eggs.

The Simple Steps...

1. Poach the eggs.
•    My Method: Place a medium pot on low to medium low heat. Add three to four inches of water and a splash of white vinegar to the pot. This little trick helps tighten up the egg.
•    Crack each egg into separate small bowls. Having them ready to go will make it easier to poach the eggs once the water is ready.
•    While the water is getting hot, you can make the lemony caper sauce. Once the water is hot but not boiling, swirl it with a slotted spoon. If the water does start to boil, turn it down until the water isn’t bubbling at all.
•    Place the bowl with the egg in it right above the water. Continue to swirl the water with one hand and slide the egg out of the bowl into the middle of the whirlpool with the other. This simple trick of creating a whirlpool will help the egg white wrap around the yolk as it swirls and keep the egg from sticking to the bottom of the pan. If the egg does start to stick, don’t panic. Simply slide a spatula under the egg and leave it there allowing the egg to cook for 30 seconds before removing the spatula.
•    Gently continue the swirling water. Allow the egg to cook for 3 to 4 minutes. Then scoop it out with the slotted spoon and place it gently onto a paper towel lined plate. The paper towel will absorb any extra water.
•    Sprinkle each egg with a pinch of salt and pepper. There will be extra egg white bits still in the water; scoop out as much as you can before continuing this process with the rest of the eggs.

2. Make the lemony caper sauce.
•    My Method: Melt the butter in a medium sauce pan on medium heat. Whisk in the flour. Continue whisking or stirring the mixture for 2 minutes.
•    Add the broth and capers. Bring the mixture to a boil and stir it occasionally. Turn the heat down to low and add the lemon juice.
•    Remove from the heat and taste the sauce. Does it need salt? Add 1/4 teaspoon salt, and stir it well. This whole process will take you 4 to 5 minutes.

3. Layer this dish.
•    My Method: Place three potato patties on a plate. Pile on a few tablespoons of sautéed spinach. Top that with a poached egg and two tablespoons of lemony caper sauce. Sprinkle some finely chopped chives on the top and enjoy!

2 |   Side

Smashed Potato Patties

4 medium potatoes

1 tablespoon olive oil

10 oz fresh spinach

3 garlic cloves

1/2 teaspoon salt

a dash or two pepper

1/4 cup chopped chives

6 tablespoons butter

Want to make this dairy or gluten-free? For a simple dairy-free option, use your favorite dairy-free spread like earth balance vegan buttery sticksinstead of butter. This is already a gluten-free recipe.

Make ahead option–  Store extra potato patties and sautéed spinach in separate sealed containers in the refrigerator for up to 5 days. The potato patties also freeze well. To cook them after freezing, allow them to thaw at room temperature for a few minutes before frying them and add a minute or two to the cooking time. You can also make these patties with leftover mashed potatoes when you have some.

The Simple Steps...

1. Wash the spinach well, and scrub the potatoes, leaving the skin on. Add 4 cups of water to a medium pan and bring it to a boil. While that’s coming to temperature, cut the potatoes into 2 inch pieces. Place them into the pan with the boiling water. Cook this for about 12 minutes or until they are tender when pierced with a fork.

2. While the potatoes are cooking, heat a sauté pan to medium heat. Add the olive oil to the pan. Chop the garlic and sauté it for 1-2 minutes. Add the well washed spinach, and cook for 5 minutes. If you are looking to expand your horizons, try swiss chard instead of spinach.

3. Once the potatoes are cooked, drain the water. Toss them in a medium mixing bowl with 3 tablespoons butter and the chopped chives. Smash them with a potato masher, mixing everything together. Mix in the salt and a little pepper.

4. Scoop out about 1/4 cup of potato mixture and make it into a small 1/2” think patty. Place the patties on a plate so they are ready to fry. Make 12 patties, which is three for each person.

5. Remove the spinach from the pan and set aside. Place the pan back on medium heat. Add 2 tablespoons of butter. Allow it to melt before placing some potato patties into the pan. Fry them for 2 minutes then flip them, and cook for another 2 minutes. Don’t move the patties once you place them into the pan. If they start to stick to the pan, add a little more butter and allow them to cook until they are browned.

6. To serve, place three potato patties on a plate. Layer with a little sautéed spinach. Top that with one poached egg. Finally, drizzle a tablespoon or two of the lemony caper sauce. Enjoy this while it’s warm!

3 |  Side

Zesty Blueberry Sauce

4 cups blueberries

2 teaspoons lemon zest

2 tablespoons lemon juice

4 tablespoons powdered sugar

Want to make this dairy or gluten-free? Enjoy! This is already deliciously gluten and dairy-free.

Make ahead option– Store any extra sauce in a sealed jar or container in the refrigerator for up to 7 days. Use this simple sauce on pancakes, waffles, french toast, biscuits, or ice cream.

The Simple Steps..

1. Place a medium pan on medium heat. Add all the ingredients. Stirring occasionally, cook this for about 10 minutes. The berries will slowly burst open and start coloring the sauce.

2. Once the berries start bursting, mash the berries with the back of a spoon or a potato masher. Cook for another 1 to 2 minutes.

3. Allow the sauce to cool slightly before serving it.

4 |   Dessert

Nutti-licious Pancakes

1/2 cup quick oats

3/4 cup soy or almond milk

1/4 cup applesauce

1/2 teaspoon vanilla extract

2 tablespoons vegetable oil

3/4 cup whole wheat flour

1 tablespoon baking powder

1 tablespoon brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup pecans, chopped

Want to make this dairy or gluten-free? These hearty, nutty pancakes are already dairy-free. To make them gluten-free, use your favorite gluten-free flour blend like Pillsbury Best Multi-Purpose Gluten Free Flour Blend. It already has xanthan gum in the mix and works great in these pancakes. Also, check your oatmeal to be sure it is gluten-free, add another tablespoon baking powder to the mix, and you may need to add a tablespoon or two extra soy milk to your batter.

Make ahead option– Leftover pancakes will keep in the fridge for up to a week, or they can be kept frozen for up to three months. Simply reheat them in the toaster until they are warmed through and crispy.

The Simple Steps...

1. In a small bowl, soak the oats with the milk. Allow this to soak for 3 to 5 minutes while you measure out the other ingredients.

2. Heat a large nonstick pan or griddle over medium to medium-low heat while you mix the batter. Place the applesauce into a medium mixing bowl. Stir the oil and vanilla into the applesauce.

3. Sift the whole wheat flour, baking powder, brown sugar, salt, and cinnamon over the applesauce mixture in the medium bowl.

4. Add the nuts to the mixing bowl. Fold the oatmeal mixture into the flour applesauce mixture. Stir just until blended, but still lumpy.

5. Pour a tablespoon of vegetable oil onto the pan or griddle and spread it around the pan with a paper towel. This ensures that the cooking surface isn’t too oily.

6. Pour 1/2 cup batter onto the hot griddle or pan. Cook the pancakes for 2 to 3 minutes or until they are puffed and full of bubbles, but before the bubbles break to ensure light, fluffy pancakes. Flip them over and cook an additional 1 to 2 minutes, or until golden brown. If the batter seems too thick, add a tablespoon or two of soy milk to thin it. If the pancakes are browning too quickly, reduce the heat to low.

7. Continue cooking the pancakes in batches until all the batter is used, brushing the pan with more oil as needed. This batter makes 8 to 10 pancakes. Transfer the cakes to a plate. Top them evenly with about 1/2 cup blueberry sauce.