Eggs Rothschild Recipe
filet mignin kabob or lamb kabob, greek pita, two poached eggs, tatziki, with brunch potatoes
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Ingredients
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Kabob
Brunch Potatoes
Poached Eggs
Tzatziki
Greek Pita
Method
Kabob Preparation
- 1
Marinate the Meat
In a bowl, combine olive oil, minced garlic, lemon juice, ground cumin, salt, and black pepper. Add the filet mignon or lamb and coat well. Let marinate for at least 30 minutes.
- 2
Prepare Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated meat onto the skewers.
Brunch Potatoes Preparation
- 3
Cook the Potatoes
Preheat your oven to 400°F (200°C). In a bowl, toss the baby potatoes with olive oil, paprika, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender. Sprinkle with fresh parsley before serving.
Poaching Eggs
- 4
Prepare to Poach
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon.
Tzatziki Preparation
- 6
