This morning, as I set out to make breakfast, I had no specific dish in mind. I grabbed a few sweet and yukon gold potatoes, garlic, a head of romaine, the eggs and some leftover braised pork shoulder. The concoction I created was delicious, and kind of like an American bibimbap.
Here's the recipe:
2 ea yukon gold potatoes
2 ea sweet potatoes, peeled
3 ea garlic cloves
2 c braised pork, with juices
1 hd romaine lettuce
2 Tb butter
salt and pepper
2 ea eggs
- Dice the potatoes into even cubes, about 1/2 inch squared
- Put 'em in a pot of salted cold water, bring to a boil and reduce to a simmer. Drain water once tender.
- Heat a large saute pan, add the butter.
- Brown the potatoes in the pan, season with salt and pepper.
- With a microplane, grate the garlic over the potatoes.
- Rinse out the potato pot and fill 2 inches with cold salted water. Bring to a simmer.
- Put the browned potatoes in a bowl.
- Heat the braised pork in the saute pan add another grated garlic clove, check seasoning and adjust.
- Slice the romaine into 1/2 in slices, add to the braised pork and incorporate. Remove the pan from the heat.
- Crack your eggs into a bowl, then slide into the gently simmering water.
- While the eggs are poaching, spoon the potatoes then pork mix into bowls.
- Set the poached egg on top. Sprinkle with a little sea salt and some cracked black pepper.