Ready for a simply declicious supper? You need lettuce, roasted potatoes, and eggs. Ready?
1. Roast some potatoes.
Garlic or garlic powder/granulated garlic (because I was somehow without fresh garlic in the house--a true sin)
Preheat oven to 425. Quarter your new potatoes and finely chop some onions. Toss in a bowl with olive oil, oregano, parsley, granulated garlic, salt and pepper. Be generous with the salt--potatoes need salt. Put on a rimmed cookie sheet or baking pan. Bake for 30-35 minutes.
2. Soft boil an egg or eggs (depending upon how many you're serving. One egg per person.)
Bring water to a boil. Add the egg and simmer for about 4 minutes for a runny yolk. You want a runny yolk--trust me. Put eggs under cool running water and then peel egg(s). Here's a hint: use old eggs. Not rotten, people! Just older. It means there's more space between the egg and the shell, which means they are easier to peel.
Soft-boiled eggs are not the easiest thing to peel, so I offer an alternative to soft-boiled egg: a poached egg. Just as good. Just remember the runny yolk. Trust me on this.
3. Make a salad. Toss some simple greens (I use just green-leaf lettuce, but romaine or bibb lettuce would be good too) with some white wine vinegar, a little olive oil, and some salt. Keep it simple.
Put it all together now:
Salad in a bowl. A few roasty-toasty potatoes on top. Egg on top of that. Break egg with fork and yolk spills out....mix it all around. Yum.
I apologize for the lack of pictures. My camera battery has betrayed me. I hope to have the situation remedied soon.