Earlier today we celebrated Sasha’s second birthday. I was pleasantly surprised by the amount of fun I had at a child’s party. Turns out toys are fun for grown ups too. I have to tell you I am incredibly proud of myself for not breaking my sugar-free/gluten-free fast. Turning down the birthday cake was a lot easier with a gluten-free buddy, and I discovered that another party goer was in the process of eliminating gluten to test for intolerance. We both agreed that snacks and breakfast are the toughest meals of the day. She’s tackling the situation the way I did the first time I eliminated gluten, by replacing her usual foods with gluten-free versions. Although that works it is very expensive; a small loaf of bread is anywhere from 5 to 7 dollars in Montreal.
(I love the spots on organic eggs)
This time I decided to tackle the situation by actually changing the way I eat. Gluten free bread is a poor substitute for the real thing, so I see no point in eating it. The question then becomes, what to eat for breakfast? This meal is one of my solutions. I was inspired by Janice’s Bistro Style Egg Sandwich, but replaced the English muffin with oven baked home fries. This breakfast is great for a Saturday morning. It’s filling and delicious and pretty easy to make if you have a little time. I used a poach pod to poach my egg as none of the traditional methods ever work for me.
Poached Eggs With sautéed Spinach and Mushrooms and Home Fries.
- Olive oil
- Salt and Pepper to taste
- 1-2 mushrooms per person
- A large handful of baby spinach per person
For the Potatoes:
- Slice the potatoes in half and peel them.
- Boil the potatoes in salted water for 10 minutes. Potatoes should be slightly less than cooked through.
- Cube the potatoes and refrigerate for at least 30 minutes or overnight if you are planning ahead (this step is important, it leads to crispy fries)
- Preheat the oven to 425 degrees
- Toss the chilled potatoes with olive oil to coat and salt and pepper to taste.
- Bake for 20- 30 minutes, flipping the potatoes at least twice so that the are properly browned.
For the Spinach and Mushrooms
- Heat some olive oil in a skillet. Cook the sliced mushrooms until browned.
- Add the spinach and cook until wilted.
For the Eggs
- Crack an egg into a lightly greased poach pod.
- Fill a medium pot with about 2 inches of water. Heat until simmering. Gently place the poach pod in the simmering water. Lower the heat to maintain a simmer and cover.
- Cook the eggs for 4 to 7 minutes, depending on the desired doneness (that might not be a word).
Place the spinach and potatoes on a plate, and top the spinach with the poached egg. Season with salt and pepper.