June 23, 2014 § 86 Comments
We love beets and more often than not we have a couple of roasted beauties in our refrigerator wrapped in foil and ready to toss in a salad, pack in our lunchbox during the work week, or a few on hand to cook this lovely breakfast on a Saturday morning. You could add a cut up baked russet potato and 1/2 a diced onion into the skillet and call it red flannel hash. Today’s beets & eggs are kept clean and starch free.
We have been keeping it fairly simple in the kitchen lately, nothing too elaborate. I haven’t followed a recipe in a couple of weeks. I am just sticking to dishes we know and love. I enjoy cooking meals that just sort of come together naturally from instinct. Beets and eggs fall into this category. This breakfast comes together quickly if you have roasted beets on hand. Simply pierce beets several times with a fork, wrap in foil and bake in a 450°F oven for one hour. After cooling off you may refrigerate them for 3 or 4 days. They peel very easily once they are roasted.
I n g r e d i e n t s
- 2 roasted beets, peeled and cut
- 3 tablespoons olive oil
- 4 organic eggs
- sea salt and pepper
- fresh dill
- feta cheese
Heat olive oil in a skillet over medium high heat. Add beets and toss around until well coated. Cook until warmed through and lower the heat to medium. Crack the eggs around the circumference of the skillet. Cover the pan and let the eggs poach until desired doneness. Season with sea salt and pepper and serve with fresh dill and feta.