I woke up early this morning, ready to make breakfast. A quick glance in the fridge showed me what I had to work with – a zucchini, some ground pork, eggs, pesto. Hmm. I decided to just go for it and come up with something new. I broke out the mandoline and sliced the zucchini super thin, made the pork into breakfast sausage with some seasonings, and was on my way. This is really how I like to cook and get inspired. So often people will ask me, “What type of food do you specialize in?” That’s a horrible question for me. I love all cuisines and types of food, and think that’s really apparent in my recipes here. I don’t like to confine myself to any particular genre. It’s more about taking certain ingredients and trying something new or certain techniques and using them in ways they may not have been intended. This works for me more often than not, though sometimes things don’t come out as I had planned. That’s okay. If you get discouraged in the kitchen, just scrap it and come back later (unless you’re cooking for company, in which case definitely practice ahead of time if you’re unsure.) So what I’m trying to say is: it’s cool to take risks, don’t feel bogged down by the confines of genre or technique, and if you mess up, who cares. I’m sleepy and rambling, so hopefully that makes sense.
The zucchini I sauteed in the same pan as the sausage, which is why it is dark. I wanted to pick up some of the flavors from the pork and imbue that into the veggie, and then I brightened up the flavor with some lemon juice. That also served to deglaze the pan a bit. You could serve this with poached eggs or fried or sunny side up or whatever your preference is, but having the runny yolk mix with the other components was the best part in my opinion. The pesto was just there already and I threw some on top because pesto is yummy and I have a weakness for basil & zucchini together.
Zucchini, Breakfast Sausage, and Egg “Benedict”
1 zucchini, cut in half crosswise and sliced very thinly
2 garlic cloves, minced
1 lemon (for juicing)
Ground Pork or Turkey or Breakfast Sausage or Whatever you want to use 🙂
1 egg per person
Salt & Pepper
Basil Pesto – store bought is just fine
Form your ground meat into 2.5″ to 3″ round patties. Make sure they aren’t too thick, about 1/2″ at the most. Heat a skillet over medium high heat. Add a tablespoon of vegetable oil and then the patties. Cook until completely done on the inside – about 4 min. per side. Remove to a plate.
In the same pan, squeeze the lemon juice (both halves) and scrape up any brown bits. Add the garlic and zucchini along with some salt and pepper and saute very briefly, about 1 minute. The zucchini should be just tender but not soggy. Remove to plate.
In a nonstick pan, cook your egg to your preference. It’s really important to use a good nonstick surface for this, and to get it nice and hot before the egg hits the pan. You want it to start cooking the second it hits, and then turn the heat down some so it doesn’t burn or cook too quickly on the outside. When it’s done, arrange the food with the zucchini on bottom, then the sausage, and the egg on top topped with salt and pepper and the pesto.