I feel like it's been weeks since I actually cooked something, and even longer since I cooked something that was my own creation. So it felt good to get back in the kitchen this morning. It felt good to work at the stove again instead of zap something in the microwave, and to envision each element of this dish, playing around with the spices and flavors to create something that I thought would be good.
Green Eggs and Potatoes
Yield: 1 serving (with enough chimichurri for 2-3 servings)
5-6 green onions, chopped
1/2 cup parsley, stems removed
1 clove garlic, peeled and smashed
1/8 cup olive oil
1 Tbsp. red wine vinegar
1/4 tsp. salt
1 red potato, sliced thick
Spices and herbs of choice
First, make the chimichurri: Put green onions, parsley, garlic, oil, vinegar, and salt in a mini food processor. Pulse and process until smooth.
Preheat a skillet over medium heat; spray with olive oil. Slice the potatoes and season on both sides with whatever herbs and spices strike your fancy. I used Mural of Flavor and a hint of chipotle powder. Cook several minutes on each side, until potatoes are tender and nicely browned.
Whisk together the eggs, pepper, and chives. Scramble the eggs in a preheated skillet over medium heat.
To serve, stir some chimichurri into the scrambled eggs. If desired, spread some chimichurri over the potatoes as well.
Notes: The chimichurri is adapted from A Couple Cooks and Naturally Ella. Though the pictures don't reflect this, I highly recommend spreading chimichurri over the potatoes as well as the eggs.