Don't let the title fool you, this is a no brainer, super fast weeknight supper. I get asked quite often for ideas on simple, non-boring dinner solutions. Well, this is one of those meals. A new favorite in our home, this dinner can be easily modified to include your favorite veggies that you have on hand through out the seasons. If you've not tried a poached egg over veggies you're in for a treat. A simple olive and roasted pepper tapenade brings it all together with flare.
Can we talk about cheese for a minute?
Let me just say that if I had to live with just one food for the rest of my life it would be cheese.
O.K. maybe I'd need some fiber after a day or two but you get my drift. I also happen to be a cheese snob... and I'm o.k. with that. Growing up in the 80's I never knew cheese existed if it wasn't sliced and individually wrapped in plastic. Despite my limited exposure to real cheese in my childhood, I developed a unyielding fervor for
good cheese, I'm a cheese snob through and through.
This smoked Gouda with bacon didn't stand a chance.
Now, add a thin slice or two of
crispy bacon infused smoked Gouda with this dinner and sprinkle with a 3 minute olive tapenade.............
the end.
You Will Need
2 zucchini squash, chopped
1 yellow summer squash, chopped
4 small red potatoes, chopped into bite size pieces
1 bunch asparagus OR pole beans, trimmed
1 teaspoon extra virgin olive oil
1 tablespoon Herbs de Provence (or 1/2 teaspoon each of marjoram, rosemary, thyme, tarragon and oregano)
salt and pepper to taste
6 whole, free range, Organic eggs
small shallow pot of gently boiling water (1 teaspoon vinegar optional, helps keep egg together)
For the Olive Tapenade
1/4 cup black olives
1/4 cup green olives
1/4 cup kalamata olives
{or use any combination you please}
1/2 cup (jarred) roasted red peppers
1 clove garlic
1/2 cup chopped or slivered almonds (or pine nuts or walnuts)
2-4 teaspoons olive oil (if you use red peppers in olive oil, you will need less additional oil)
NO salt, olives contain enough!
Pre heat oven to 400F. Place all veggies in your stone baking pan sprinkle with salt, pepper and herbs, toss to coat. Put in oven and cook for 20-25 minutes or until potatoes are tender.
Meanwhile, make olive tapenade. In a small handheld food processor place first nuts then remaining ingredients. Chop to desired consistency. Spoon into small serving bowl.
Now, start a shallow pan of water to a gentle boil (over medium-high heat). Carefully crack eggs (one or two at a time if necessary so they don't crowd the pan.
Gently boil for
exactly 3 minutes. Remove with a slotted spoon onto a plate or directly on top of veggies.
Serve with the tapenade and a small slice of your favorite cheese, although I highly recommend the smoked gouda with bacon as it compliments the egg in this dish.
Thank you for stopping by Simply Healthy Family. I love to hear from readers and appreciate any comments, ideas or questions.