Oprah Loves to Kick Off Her Weekend With These "Sexy Breakfast Eggs"

From Oprah Magazine

My wonderful house manager Eddie—chef Eduardo Chavez—makes the best drinks in the world, but he also cooks with a special touch. He likes to say that all the food he makes for me must be sexy, by which he means it gets a spicy kick. In the case of my new favorite egg dish, which we call—what else?—Sexy Eggs, Fresno peppers give a little heat to a beautiful medley of fresh green vegetables, savory mushrooms, and aromatic herbs. Make it for breakfast or lunch; either way, you’ll be seduced by the delicious flavors and textures.

Makes 1 serving
Total time: 30 minutes

Ingredients:

• 2 slices turkey bacon

• 8 fresh peas, shelled (or 2 ounces frozen)

• 1 large egg

• 1 tsp. olive oil

• 1 garlic clove, cut into 3 pieces

• 4 ounces baby shiitake mushrooms, sliced

• 2 asparagus spears, cut on a diagonal into 1" pieces

• Kosher salt

• Ground black pepper

• 1 green onion, cut on a diagonal into 1" pieces (white part only)

• 6 snow peas, each cut into 3 pieces

• 4 (¼") slices from 1 Fresno or jalapeño chile

• 4 ounces baby spinach

• 4 ounces frisée, torn into bite-size pieces

• 1 tsp. white vinegar

• 4 basil leaves, torn in half

• 4 mint leaves

• 1 ounce shaved pecorino or Parmesan cheese

• Truffle Zest (one of Oprah’s 2016 Favorite Things)

Directions:

1. Preheat oven to 375°. On a foil-lined baking sheet, place bacon and cook until crisp, about 8 minutes; let cool and cut into small pieces.

2. For fresh peas, bring a small pot of salted water to a boil, add peas, cook for 2 minutes, then transfer to a bowl of ice water and drain well. For frozen peas, add to a small bowl of cold water, let sit for 5 minutes, then drain well.

3. 
   

4. In a small pot, bring water to a boil, add egg, and cook, covered, for 7 minutes. Remove from heat.
   

5. In a small skillet over medium heat, warm oil. Add garlic, mushrooms, and asparagus. Sauté for 3 minutes; add a sprinkle of salt and pepper; then add onion, snow peas, peas, and chile slices and sauté for 1 minute. Add spinach and frisée, sauté for 30 seconds, then add vinegar. Remove from heat, add basil and mint, toss to combine, and season to taste with salt and pepper. Peel egg.

6. Transfer vegetables to a plate, add bacon and cheese, and top with egg. Over egg, sprinkle Truffle Zest seasoning and pepper, to taste.

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