Happy Monday!
I am going to say that. Again and again, and, emphatically. Because, if I say that often enough, then it will indeed be a happy beginning of the week. Don't you think?
Well, just in case, the cosmos has other plans, I suggest fortifying oneself with a nice runny yolk fried egg. And, mayhap, that is not sufficient, let's kick some ass with the spice of blistered shisito peppers. But, maybe you were unlucky to find that one chilli that is really true to its genre rather than being the milder, mostly amused cousin. Let's cover our base and ground all of this with a thick grilled pineapple steak!
I call it the Monday Blues Short Stack. There! Now, I think we have the winning recipe to start the week right and set the pace with the awesome weekend we are coming away from (even if you did nothing, it is still better than a week day, non?!).
5 days and counting down to the next intravenal shot of pure fun and beach time! So, here is another week and another chance for happiness. Wake up and smell the fried egg, ladies!
xx
Asha
Monday Blues Short Stack
For each person
1 one inch thick slice of ripe pineapple
5-6 shisito peppers
1 egg
sea salt and pepper as needed
butter or oil
Heat a cast iron skillet grill and brush with oil. Place the pineapple slices until grill marks are seen on each side, about 2-3 minutes per side. Place the grilled pineapple on the plate.
In another pan, heat oil on high and when hot drop in the shisito peppers. Cover and toss them around till blistered, about 3 minutes. Remove from heat and toss them in sea salt and pile over pineapple slices.
Fry the eggs as per your yolk preference and serve on top of the stack. Salt and pepper as per taste.
