Southwestern Steak and Eggs

February 22, 2011

Cookbook author Rozanne Gold puts a Southwestern spin on breakfast.


Chef and cookbook author Rozanne Gold is a magician, combining few ingredients into dishes with layers of flavor. In her previous books (her “1-2-3- series”), she was obsessed with three-ingredient recipes. In her new book, Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010), she reaches beyond three to combine up to six ingredients. But what combinations they are. Rigatoni, cauliflower, anchovies and raisins grace the pasta chapter, as well as caramelized onions, peas and mint. Breakfast dishes shine as well. In one of our favorite a.m. dishes, salsa verde almost upstages steak and eggs with Fontina cheese…but not quite. Poaching eggs in the simmering salsa saves time—helping move this quick early riser from the skillet to the table in just a jiffy.


Steak and Eggs with Salsa Verde and Fontina

This diner classic gets a makeover with salsa verde and Fontina cheese.


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