Fried Potatoes and Eggs with Cinnamon Toast

A friend was going to be here on Sunday and I wanted to do their favorite breakfast. Potatoes and eggs, with cinnamon toast. I cut up several good sized Yukon gold potatoes into about 1 inch cubes and put them in some cold water to get rid of a little of the starchiness. The potatoes are not peeled as the skins when sautéed are quite good. Three or four potatoes are about the right amount for two breakfast servings. I always keep in mind how much carbohydrates I could eat as well as my guest. If you do make more than can be eaten that morning, put the remaining potatoes in a bowl and reheat the next day. They are not as crispy but still make for a nice addition for breakfast.

To make the potatoes, I drain the potatoes well and chopped a medium onion into a coarse dice. Into a non-stick saute pan I put about ¼ cup of canola oil and brought it to a temperature of about 330 degrees. At that temperature the potatoes will cook relatively quickly and will not absorb too much oil. I then add the chopped onions and the potatoes and start to quickly saute the vegetables. As they begin to brown, I pour in about ½ cup of water and immediately put a lid on the pan. The water quickly steams the potatoes and when it is evaporated you will hear the potatoes starting to sizzle in the remaining oil. The onions should not burn when using this combination oil and water technique. The vegetables will cook nicely together. When the potatoes are golden and crisp, put them in the oven at 350 degrees to hold until you make the eggs.

Eggs are the salvation of the WLS diner. They are so versatile and nutritious that they should be an integral and important part of your high protein diet. They provide a very high quality protein source and can be served in hundreds of ways. In Larousse Gastronomique, an early compendium of French cooking methods and dishes, there are many pages of egg preparations ranging from the simple to the extraordinarily complicated.

My guest liked their eggs sunny side up and I like mine over easy. To cook a beautifully fried egg sunny-side up, you need to start with a non-stick saute pan set over medium-low heat. You really don’t want to overcook the eggs and want the whites set but the yolks still slightly runny.

Put a pat of good butter in the warm pan to provide rich flavor and break two eggs into a bowl. When the butter has melted and has stopped foaming, slide the eggs from the bowl into the pan and start to cook them gently. The whites will start to cook first and then you can add a pinch of pepper. When the whites are fully cooked but still a bit soft, give the pan a little shake to free the eggs from the pan and slide them out on to a warm plate. Over easy is a bit trickier but you start using the same technique. After you shake the pan to release the eggs you can gently flip the eggs in the pan so they cook for 20-30 seconds on the other side.

Plate the potatoes on a warm plate and place the eggs next to them to serve.

Now to the cinnamon toast. I like using a baguette sliced in half horizontally and opened up flat. Spread the bread with butter and sprinkle on a mixture of sugar (1/2 cup), cinnamon (1 teaspoon) and a small pinch of nutmeg. Place on a baking sheet and then into the oven with the potatoes. Allow the toast to get a light brown and the sugar topping is a bit melted.

Thinking in Eight Bite increments

This breakfast provides a good level of protein in the eggs, complementing flavors in the potatoes and onions, and then a little sweetness and crunch with the cinnamon toast. However you still have to think about the volume you should eat. My estimate of the breakfast portion size is the two eggs, about ½ cup of the potatoes, and a 3” piece of the cinnamon toast. This will give you the nutrition you are looking for as well as a sense of eating a nicely flavored breakfast. Don’t be afraid to indulge your tastes every once in awhile with things like cinnamon toast. There is just no need to eat to excess. Thomas Keller at the famous restaurant The French Laundry in Yountville, California says that he serves small portions because we really only remember the taste of that first bite or two. So tastes and those small bites are important.

Tomorrow I will make a couple of nice espressos, plate the eggs and potatoes, portion out the cinnamon toast and call my buddy to breakfast. It will be a nice way for me to start their day. And it will be the start of a good day for me as well.  So invite your friends to visit and make a simple breakfast to start their day.