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If You Have The Thyme Try this Mediterranean Breakfast Caper

September 15, 2013

Mediterranean CaperIf You Have the Thyme, Indulge Yourself with this Mediterranean Breakfast Caper
As with most of the recipes coming out of Jilly’s kitchen the quantities can be adjusted to suit your palate’s preferences and what you have on hand. This recipe is quite forgiving as to what you can add. Don’t be afraid to explore, be creative!
Ingredients:
3-4 frozen potato patties, defrosted a few minutes and chopped into small cubes
(You can also use slices of any colour potato, or a cup or so of frozen hash browns).
2 Tbsp. olive oil
4-6 garlic cloves, sliced fine
½ chopped white onion
½ chopped red onion
½ chopped red pepper
4-6 white mushrooms, sliced
6-8 asparagus, broken at stem point and chopped (or any green veggie – zucchini, spinach, celery, etc.)
4-6 slices bacon or 4-6 slices of good quality ham – packaged or off the bone
2 Tbsp. dried thyme
Ground pepper
Sea salt
½ tsp. good quality Chipotle chili powder
½ c. cilantro, chopped with kitchen scissors
½ c. chopped parsley
2-3 Tbsp. capers
I small tub of good quality Greek yogurt
½ c. chopped pitted black olives
2-3 small tomatoes chopped and drained (Hint: lay chopped tomato on paper towel to absorb the liquid; otherwise, they will create a soggy dish).
8 eggs + 1 Tbsp. milk + ½ tsp baking powder (Hint: baking powder added to any scrambled egg dish will make the eggs fluff up more).

How to:
Cook the bacon to medium crisp, drain on paper towels, and trim of excess fat. Dice into small pieces and set aside.
To the olive oil in a large non-stick frying pan, add the garlic and cook on medium just until garlic flavour is brought out – a minute or so. Add the chopped potatoes and cook 4-5 minutes just until potatoes are not quite done. Don’t overcook or the potatoes will just become soggy mush.
Add the peppers, onions, mushrooms, asparagus, cilantro, and bacon. Cook until flavours meld – just a few minutes.
Beat the eggs with a small amount of milk, baking powder, thyme, salt and pepper, and chili powder.
Add the egg mixture to the veggie mixture and allow the eggs to cook just 1-2 minutes, scraping sides of the frying pan to keep the eggs from setting.
Pour entire mixture into a large glass pie pan or a 7 ½” X 11” glass pan sprayed with Pam. Top with sliced olives and chunks of tomatoes. Bake ~15” at 400° or until eggs are set.
Add a topping of side of capers, yogurt, and parsley. Serve with slices of 8-grain bread toast and fresh blueberries on the side.
From Jilly’s kitchen to yours!
Enjoy!

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