A recent busy spell at work has had a knock on effect with our weekend brunches, because I no longer spend as much time during the week considering what groceries we’re going to need for the recipes I want to try, ordering them, and generally being organized.
So Saturday morning ends up with me scouring the fridge for inspiration and coming up with one idea. Always the same. Based on two things that we always, always have in the house. Egg and chips.
Egg and chips is great, a British classic, especially when you have a bottle of restaurant strength truffle oil to posh up the chips with. But repetition is a bad habit for a food blogger to get into, so this week I forced myself to think outside the box and try to use up a pepper that needed to be used up.
This was the result… A roasted pepper filled with cheesy polenta, topped with a poached egg and some smoked paprika mayonnaise. Deeeelicious.
(We have truffle chips on the side of course. You are welcome to do the same.)
Latest posts by Christine (see all)
- vegetarian reuben beet burger - October 25, 2014
- feta and eggplant vegetarian meatballs - October 18, 2014
- sticky gruyere and caramelized onion mashed potatoes - October 11, 2014