Simple Kitchen Seasons

Sunday Snapshot

Poached farm egg, onion and shallot confit, Castelvetrano olives and buttery fried breadcrumbs

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This entry was published on January 7, 2013 at 12:27 am. It’s filed under American cuisine, cooking, food, food photography, vegetarian, winter and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Sunday Snapshot

  1. Reblogged this on The ObamaCrat.Comâ„¢ and commented:
    Perfect paring of salty savory and buttery.

    • Thanks, Jueseppi.

      Takes about 20 minutes to put together (assuming you have the components on hand), otherwise it’s substantially longer than that.

      The confit (recipe link here: http://www.marthastewart.com/875739/onion-and-shallot-confit ) takes the longest amount of time, close to 3 hours including prep, but once you make it, you can use it for all sorts of things. I’ll be using it for various preps this week.

      The crumbs are 3 tablespoons coarse bread crumbs (from a baguette last week), fried in 1 T. unsalted butter.

      It’s perfect for breakfast or an appetizer for lunch or dinner.

  2. I am tempted to make it right now. ;-)

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