Rutabaga, Bacon, and Sage Breakfast Scramble

This is going to be a quick post. Partly because I feel like I’ve done a lot of rambling/talking about myself lately, but mainly because I actually made this recipe about a month ago. Although I could have made it again now, I usually like making new recipes instead of re-making old ones. I try not to leave recipes as drafts for too long, but sometimes life happens (sometimes it happens a lot) and I can’t get around to posting as much as I would like.

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This was actually my first time using rutabaga in a recipe. It was when I was house sitting for my friend Erin and her family, and there was a rutabaga sitting in the fridge, so naturally I needed to think of something to do with it. I’m not sure why I hadn’t thought about them before, because they are actually delicious (kind of like potatoes, only sweeter? but not quite sweet potato?) Rutabaga also happened to go very well with sage (and rosemary) both of which my friend’s mom had growing fresh in her garden. And then of course there needed to be bacon.

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You might notice that the light is a little off in these photos. It may or may not be because I was not eating this for breakfast at all, but rather a very late dinner. Which honestly, tend to happen quite frequently around here.

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Rutabaga, Bacon & Sage Breakfast Scramble 

Serves two. 

4 strips Bacon

1 Rutabaga, chopped into 1 inch cubes

2 stalks Celery, sliced thinly

1/2 Yellow Onion, diced

1/4 tsp Paprika, plus extra for dusting

5 medium-large Sage Leaves, sliced thinly

2 small sprigs Rosemary, minced

2 or 3 Eggs

Salt & Pepper to taste

1. Cook bacon until crisp (5 min)

2. Leaving bacon fat in pan, add diced rutabagas and sauté, stirring constantly, for 2 min. medium heat. Reduce heat to low and cover pan, letting steam for 10 min, stopping two or three times to stir.

3. Add celery and onions and sauté, stirring constantly for 2 min. Cover and let steam for 5 min, stopping twice to stir. Add in paprika and season with salt and pepper to taste, sautéing for another 2 minutes. Add in diced bacon and fresh herbs, stirring to combine.

4. Crack 2 or 3 eggs over entire combination, increase heat to medium high, and cook for 2-3 minutes, until white part of egg is cooked. Serve.

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