Rustic Italian Brunch at it's best...
La cucina piccola fal la casa grande. -Italian proverb
Translation: A small kitchen makes the house big.
Rustic Italian Cooking has a true comfort that comes from taking simple ingredients, scraps, leftovers...and turning them into something grand that warms your belly & your soul from the moment you yearn to mutter the well known sound of, "Mmmmm." This plate pictured here in particular showcases a brunch selection I would place in the category ->> Favorite Dishes.
I make this in many combinations, but the basic flavors always stay the same: Basted Eggs, Crispy Potato of some sort, Spicy Tomato Sauce, Leafy Green or Vegetable, delicious cheese...I think I've covered all the bases. I finally decided to take it down & share the recipe, although it's fairly simple & adjustable in many ways. Leftover Mashed Potatoes make for an amazing addition to this decadent & delightful brunch idea that will certainly put a smile on your face.
Eggs, Crispy Potato Cake, Spicy Tomato Sauce & Wilted Spinach
1/2 Stick Unsalted Butter
2 Cups leftover Mashed Potatoes
1/4 C Flour
1 Cup Marinara Sauce
2 Cups Baby Spinach
Salt & Pepper
Start by preparing your potato cakes. Crack & beat 1 egg and mix into your mashed potatoes. Add salt & pepper to taste, chopped scallions, and lightly fold in flour in until just combined. Form cakes, should make 4 or more depending on how large you make them. Coat each cake lightly with panko breadcrumbs. On a large griddle or in a non stick pan, melt 2 Tbs butter & a bit of olive oil on Med High heat and cook potato caked until crispy and cooked through, about 4-5 minutes on each side. Use a paper towel to drain excess oil when they're done, sprinkle with parmigiana cheese and keep in a warm toaster oven while you finish the dish.
Heat up your marinara sauce & add a few chili flakes to make it spicy if you like. In the same large pan melt the rest of your butter on Medium Heat, crack your eggs, season with salt & pepper. Just slowly baste your eggs, covering in between bastes so the white steams & cooks through, but the yolk stays runny. I throw my spinach right in the same pan with the eggs to wilt & warm through.
Serve all together, top with grated parmigiana, and then slide your fork right through that yolk, you deserve it. Ciao for now...I think I need a second egg.