Thursday, October 24, 2013

Poached egg, squash, and goetta

As most of you know, I'm from Cincinnati and this city has praised itself for a couple food staples that some may not have heard of. There's the "Cincinnati chili" which has a bad reputation but locals swear by it. For fear of losing some readers, I'm going to leave it at that. There is also the prized German goetta. It is a concoction of steel-cut oats and pork sausage. It is flavored with onion, pepper, and I'm sure  a couple other spices. It is eaten like sausage patties and in peculiar ways during the annual goetta fest, where goetta is served on basically anything you can imagine. It's actually quite tasty!

This morning, I was making breakfast and remembered we had some goetta in the fridge! I figured I'd add this to the "breakfast of champions" and see how it goes. I tell you what, it's GENIUS! This breakfast mixes sweet, salty and savory in each bite. It's a healthier breakfast, and won't leave you A. wishing you hadn't eaten it, or B. wishing you could eat more. It's definitely a good autumn mean to start your day!

Ingredients

  • 2 slices goetta cooked in a pan and seared on both sides (follow cooking directions on the package)
  • 1-2 poached eggs (depending on how hungry you are)
  • 1/4 onion, diced thinly 
  • 1/2 yellow squash, diced in 1in pieces
  • 1/2 zucchini squash, diced in 1in pieces
  • 1/2 tsp vinegar 
  • 1 tbs olive oil
  • salt to taste
  • pepper to taste

Steps
  • In a hot pan over medium heat, add the olive oil and onion. Cook and stir until it becomes golden
  • Add the zucchini and squash to the pan, stir, and cover allowing the moisture to cook the squash faster
  • In the meantime if you have not done so, cook the goetta on a separate small pan and leave to the side
  • Boil water in a small pot and add vinegar. Once boiling, lower the heat to simmer and gently crack the egg into the pot. Allow a few seconds for it to form then use a small spoon to make a circular motion in the water. This prevents the egg white from cooking separately. After 1 1/2 - 2 minutes, take the egg out with a sifting spoon and leave off to the side
  • Once the squash is darker in color and softer in texture, it is finished. Season with salt and pepper, and place in a bowl. Place the goetta on top and finish with the poached egg.
*To make vegetarian, skip the goetta and add grilled thick tomato slices

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