Knowing what I was going to have for breakfast today, I remove a piece of Navajo flatbread from the freezer http://cookinginsens.wordpress.com/2012/01/19/navajo-venison-stew-and-flatbread/ last night. The leftover peppers and mushrooms from yesterday http://cookinginsens.wordpress.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 piece of Navajo flatbread (see recipe)
1/3 cup mushrooms and peppers(see recipe)
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.