Breakfast - Ox Tongue, Onion and Eggs with Sweet Potato

Today's breakfast:


Pan-fry 3 slices of ox tongue in butter. If, for some reason, you don't have ox tongue in the fridge, deli slices of ham or roast beef will suffice.

I picked up the tongue at Waitrose - it is kinda crumbly and marbled, not tough at all. The flavor, while not precisely gamey or offal-y, is definitely there, but less pronounced than smoked bacon. There's no salt in this because the meat was already salted. if you use an uncured meat then you may want to add some.

While the ox tongue is frying, chop up an onion, then toss that in the pan. I added a pinch of black pepper.

As this cooks. grate up a sweet potato and heat a teaspoon of oil in another pan. I used a vegetable peeler to create small strips of potato, then tossed them with vegetable oil. When the teaspoon of oil is hot, but not smoking, add the potato to the pan.

Turn down the heat on the onion, and add eggs to the pan. Guesstimate based on the size of the pan - you want the egg to cover most of the bottom of the pan, but not all of it. I scooted the onions to the side of the pan with a spatula, added the eggs and put on a lid. Let this cook until the eggs are firm, but the yolks are still runny.

Give the sweet potatoes a good stir, and monitor both pans - in a minute or two they should both be done.