Tuesday, August 3, 2010
Poached Egg & Bacon-Wrapped Fillet Mignon on a Sweet Potato Pancake
Still inspired by my trip to IKEA (i.e. Swedish cuisine-ish), I thought I'd try to change up my breakfast. I have to admit, this turned out really good and was not nearly as difficult or time-consuming as I thought it was going to be.
Let's start from the bottom and work our way up.
Paleo Sweet Potato Pancake: Mix almond and walnut meal with the meat (no skin) of 1 small cooked sweet potato, and 2 eggs. Mix until lit forms a batter. Spoon batter onto hot skillet. Makes 4 small or 3 relatively large sweet potato pancakes.
Bacon-wrapped Fillet Mignon: OK, I cheated here. The supermarket had a sale on Fillets so I bought a few extra and grilled them up for dinner a few nights ago. This was a leftover. :-) However, it could be pan grilled or grilled in about 10 minutes (medium rare), 5 minutes per side.
Poached Egg: Bring a small pot of water to a boil, then reduce the heat so it's just on the verge of boiling. Add a dash of salt and a few drops of vinegar. Crack egg into a ramekin and then pour into water or crack directly into the water. Allow to cook for about 4-6 minutes, depending on the size of the egg.
To serve place the fillet on top of the pancake and place the egg on top of the fillet. Pierce the yolk just a little so that some runs down on the fillet and pancake and then add a few chopped spring onions.
Delicious new breakfast!