FOOD AND DRINK Connected By Cuisine Every dish tells a story From our kitchen to yours. Basted Eggs over Sweet Potato Hash Brown and Southwestern Salad Wolf Cove Inn Poland, Maine At a charming lakefront bed and breakfast in Poland, Maine, what began as a simple cookbook recipe in 2014 has evolved into a breakfast staple beloved by guests and staff alike— even going on to rank in a national competition in 2017! Like many dishes served at Wolf Cove Inn , this Southwest egg and sweet potato recipe incorporates local and seasonal ingredients whenever possible. More on page 46 . Ingredients (Serves 12) Basted Eggs » 24 large eggs » Butter » Water » 3-4 oz baby spinach » 3-4 oz arugula Instructions Salsa Sear red pepper and corn over high heat until beginning to char. Remove from heat and mix with remaining salsa ingredients. Season to taste. Salsa » ½ red pepper, diced » ½ cup corn, fresh or frozen » 2 plum tomatoes, chopped » ½ cup black beans » ¼ cup red onion, diced » 1/4 cup cilantro, minced » 1 jalapeno pepper, minced » Juice of 1 lime » Salt and pepper to taste » ½ tsp dried oregano » ½ cup fresh cilantro, minced » 1 tsp salt » 1 tsp salt » 1/4 tsp black pepper » ½ tsp yellow curry powder » 2 cups vegetable oil (for frying) Southwest Dressing Puree all ingredients until very smooth. Season to taste. Sweet Potato Hash Brown 1. Preheat oven to 200°F. 2. In a food processor, shred sweet potatoes and onion, then transfer to bowl. 3. Thoroughly mix in eggs, flour, baking powder, salt, pepper, and curry powder. 4. Heat oil over medium heat. 5. Form mixture into 3-inch patties. 6. Fry patties until golden, 3-4 minutes. Gently flip and fry for another 2-3 minutes. 7. Transfer patties to warming oven if desired. 5. For runny yolks, cook until yolk just hazes over and egg whites are cooked, 2-3 minutes. 6. Cook yolks 30 seconds longer for medium, 90 seconds for fully cooked. 7. To plate, dress greens lightly and top with one hash brown. Place basted eggs over the hash brown and top with salsa. Southwest Dressing » 3 tbs cider vinegar » 4 tsp olive oil » 2-3 cloves garlic, minced » 1 tsp cumin Basted Eggs 1. Heat ½ tsp butter in omelet pan over medium heat. 2. Break two eggs into a small bowl and gently pour into pan. 3. Let egg whites solidify around edges. 4. Add 1-2 tsp of water to the pan. Immediately cover with clear lid. Sweet Potato Hash Brown » 2 large sweet potatoes » 1 medium sweet onion » 3 eggs » 3/4 cup rice flour » 1 ½ tsp baking powder 12 Select Registry’s Inn Scene Spring/Summer 2023
Select Registry - Inn Scene Spring/Summer 2023: Page 12
