Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: Sometimes, a girl's just gotta feel French.
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It’s one of those facts of life – sometimes a girl’s just gotta feel French. There are assorted means for accomplishing this, including wearing designer jeans and heels even though you’re taking out the trash or looking annoyingly elegant while eating a flaky, messy pain au chocolat. But when I need a fix, the one I use most often is eating a lunch of frisee salad topped with lardons and a poached egg, accompanied by a glass of wine. (Because of the whole wine at lunch thing, I don’t get my fix as often as I’d like, sigh.)
During one of these lunches last year, I had the sudden realization that if a salad makes a good vehicle for an egg at lunch, then a salad could also be my breakfast. Just switch the wine for a cup of coffee! Not only this, but salad as good egg vehicle holds true for other types of lettuce, not just frisee. Thus, a different sort of egg salad swiftly became a staple of my breakfast table.
I vary the lettuce and veggies according to what I have, but my current favorite is this one. I’ve been eating it weekly for about two months now and I plan on stopping only when I can’t get any more radishes. Lemony arugula, crisp rounds of radish, salty feta, and lots of sliced avocado turn out to be particularly delicious once coated in runny egg yolk. I may not feel French after I finish it, but I feel full and ready for my day.
3 handfuls of arugula 2 small radishes, trimmed and thinly sliced ½ Tbs. lemon juice ¾ tablespoon olive oil ¼ of an avocado, sliced – at least. You can use more if you’d like, I won’t judge. 1 ½ tablespoons crumbled feta 1 large egg Splash of vinegar Salt and pepper
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.