Knowing what I was going to have for breakfast today, I remove a piece of Navajo flatbread from the freezer http://atomic-temporary-17826715.wpcomstaging.com/2012/01/19/navajo-venison-stew-and-flatbread/ last night. The leftover peppers and mushrooms from yesterday http://atomic-temporary-17826715.wpcomstaging.com/2012/02/06/mushroom-and-pepper-stir-fry/, realizing that it was goodnight but not goodbye, murmured a tired “see you tomorrow” from the refrigerator.
This would be an easy, rustic brunch dish because the peppers, mushrooms and bread can be made ahead, leaving only the eggs and appropriate beverages(Mimosas, Bloody Mary’s) to make when the guests have arrived.
Poached Egg, Mushrooms, Peppers and Navajo Bread
1 egg
Vinegar
1 piece of Navajo flatbread (see recipe)
1/3 cup mushrooms and peppers(see recipe)
Parmesan cheese
Chives
Poach the egg in vinegar water. Warm the bread and sprinkle with the cheese. Top the bread with warm mushrooms and peppers and then with the poached egg. Sprinkle with chives.
Cooking in Sens 
You eat too well. I ought to stop eating everything the night before and save some things for breakfast :D.
Just make a huge amount of everything Frugal and you can eat a ridiculous portion at night and still have leftovers 🙂
This looks like an amazing meal! I would love this for breakfast as well as supper. Great photos!
Thanks Katherine.
Oh, what a lovely Southwest U.S./Mexican/French by way of England breakfast!
🙂
No that´s MY kind of breakfast! And I loved your tip to Frugal…it´s how things seem to work in this house 😉
Ours too 🙂
Looks delicious!
Thanks Jon.
What you even have bread in your freezer? This looks amazing.
Greg, you would be truly surprised at the things I have in my freezers. I’m surprised 🙂
I love Navajo flat bread. The last time I had it was when we were on vacation to the Grand Canyon. It was served with beef, beans, cheese, chilies and lettuce. Similar to a tostada. I will be trying your flat bread recipe soon. Sounds wonderful!
looks delicious and I love the creative use of leftovers.
Yummy! I could eat this for breakfast, lunch or dinner (or in between)!
Pingback: Roasted Asparagus and Wild Mushrooms « Fresh Force