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Potato & Egg Salad with Sweet Corn and Fresh Dill

10/24/2018

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Potato & Egg Salad with Sweet Corn & fresh Dill

Prep Time: 10 Min

Cook Time: 25 Min +

Fill a large sauce pot ¾ full with cold water and bring to a boil on medium high heat. Once boiled, season liberally with sea salt and add the potatoes. Boil 15 – 20 minutes until tender but not overcooked. With 10 minutes left, add the sweet corn and allow it to boil in the same pot. When everything is finished, strain out the corn and potatoes and run them under cold water or use an ice bath to stop them from cooking further.

Add the eggs to the still boiling water and let them go 6 – 8 minutes. Strain and run the eggs under cold water until cool to the touch.

In a large bowl. Add the dill, cukes, green onions, and parsley. Strip the corn from the cob and add it to the bowl along with the potatoes once they have been quartered. Gently toss before adding the oil, vinegar, and mayonnaise. Stir again until combined. Season with salt and pepper to taste.

Enjoy right away or refrigerate until service.

Grocery List

680 g Mini Yellow Potatoes
1 Cob Fresh Sweet Corn
2 Large, Free Range Eggs
4 Green Onions, sliced
½ English Cucumber, quartered and sliced
¼ C Fresh Dill, chopped
Handful Fresh Parsley, chopped
¼ C + Mayonnaise
3 Tbsp. EVOO
2 Tbsp. White Wine Vinegar
Sea Salt & Cracked Pepper

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My Ultimate Breakfast Sammie

10/1/2018

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There are breakfast sandwiches, and then there's what I like to call MY ULTIMATE BREAKFAST SAMMIE. Forget the basic egg white scramble on an english muffin, there are times when you want something more, something extravagant, rich, and utterly satisfying.

What's it take to create a sandwich that will leave you full and wholly pleased with your morning? Well, it starts with free range eggs, fried just right, a crispy hashbrown smothered in melted cheddar, some veggies for good measure, and some cream cheese for extra richness. Let's break it down.

PER SAMMIE

2 Pieces Thick Sliced Bread (White or Multigrain)
1 Tbsp. Unsalted Butter
Drizzle EVOO
Red Pepper Flakes
2 Large Free Range Eggs
1 Frozen Hash brown Patty
4 Slices Brick Cheddar
Fresh Spinach
2 - 3 Slices Roma Tomato
Sliced Red Onion
1 Tbsp. + Cream Cheese

HOW TO

In a large frying pan set to medium, begin melting the butter with the EVOO. Once bubbly and hot, toss in your hash brown patty. Let it sizzle away for 2 - 3 minutes until golden. Flip and continue to cook 2 - 3 minutes until toasty and brown.
After flipping the brown, crack in your eggs carefully to avoid breaking yolks. Season each egg with salt, pepper, and pepper flakes. The eggs will only require a couple of minutes until the whites are cooked.
Once the eggs and brown are completed, lay your sliced cheddar on your hash brown. Take the lid to the pan and pour about 2 Tbsp. cold water onto it. Flip the lid over the pan and keep covered as the water and oil react to create massive steaming. Once the cheese has melted and the yolks have whited over (but not fully cooked) everything is ready. Remove from heat.

Toast your bread until golden brown and crispy. Spread desired amount of cream cheese on both pieces of toast. Starting from the bottom, lay on your desired amount of spinach, fresh tomato slices, and red onions. Place the cheesy hash brown on next followed by the eggs. Place the top slice of bread on and smash down to burst the yolks all over the sandwich. Cut in half and ENJOY!

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Potato & Egg Salad with Sweet Corn and Fresh Dill

My Ultimate Breakfast Sammie

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