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: If you like toast and squash and prosciutto and eggs, you will like them together.
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This isn’t really my recipe. It’s April Bloomfield’s, and she is a most excellent person from whom to borrow a recipe. As Jamie Oliver apparently said -- according to the cover of A Girl And Her Pig -- “this chick cooks like a Ninja.” I agree.
As I read the name of this little breakfast creation, I couldn’t stop myself from humming, “These are a few of my favorite things...” Toast plus squash plus pancetta PLUS a fried egg?! It’s a perfect example of the cooking approach of: if I like x and y, I’ll like them even more together. It often works.
I took a few liberties, changing up the spicing of the squash to include the gentle fragrance of thyme alongside the heat of the chiles, and using prosciutto instead of pancetta because, well, I had prosciutto. The combination is delightful, sweet, salty, meaty, a little spicy. What more could you possibly want in a breakfast (besides, of course, girls in white dresses with blue satin sashes, or perhaps brown paper packages tied up with strings)?
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.