{Recipe of the Week: Breakfast for Two}

Need to spruce up your breakfast routine? 

Toasted Breakfast Bagel Sandwich

Ingredients:

4 slices of prosciutto
1/4 cup vinegar
2 large organic eggs
1 tbsp. butter
1 cup fresh arugula
2 bagels, cut in half and toasted
sea salt and cracked pepper
Extra-virgin olive oil to drizzle

Directions:1. Preheat the oven to 425 degrees.2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.4. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.5. Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.

Leek Blinis with Smoked Salmon

Ingredients:

2 tbsp. butter and 1 tbsp. olive oil

1 leek, (cut in half and washed) thinly sliced

2/3  cup sour cream

1 lemon, zested

2/3 cup all-purpose flour, sifted

1 tsp. baking powder

4 eggs (2 separated)

4 slices, smoked salmon

1/4 cup creme fraiche

1 lemon, zested and juiced

Mustard Dressing:

2 tsp. Dijon

2 tsp. sugar

1 tbsp. white wine vinegar

1/4 cup olive oil

Prep:

1. Melt the butter and oil in a medium saute pan over medium heat. Add the sliced leeks and cook for about 5 minutes, or until softened. Remove the leeks from heat and let cool.

2. Put the leeks into a medium bowl along with the sour cream and lemon zest and stir to combine. Separate the eggs and add the yolks to the leek mixture. Stir in the flour and baking powder.

3. Whisk the egg whites until soft peaks form. Add to the leeks mixture and fold to combine. Set aside.

4. Melt additional butter in a large saute pan over medium heat until it starts to bubble. Add 2 large tablespoons of mixture into the pan and cook for 2 minutes, or until bubbles appear on the surface like with pancakes. Flip and cook until golden, about 1-2 minutes more. Work in batches.

5. Meanwhile, combine the creme fraiche and the lemon zest and juice and set aside. Also, poach remaining eggs. To do so, bring a deep saucepan of water to a boil. Add in some white wine vinegar and break your eggs into small bowls or ramekins. Swirl the water briskly until a vortex forms and then slide in one egg. Cook for 2-3 minutes and remove the egg. Repeat process for the second egg.

6. Also, make the mustard dressing by combining all the ingredients and whisking until completely combined.

7. To serve, place 2 pikelets on a plate and top with 2 slices of smoked salmon and a poached egg. Drizzle the mustard dressing over top and place a dollop of lemon creme fraiche on the side.

Serves 2.
*Images and recipes via versesfrommykitchen.com