For this edition of recipe of the week, I went to At Sara's Table in the Chester Creek Cafe, located on the corner of 19th Ave. and E. Eighth Street. I met with Jillian Forte, who has been a chef there for the last eight years and still loves it. Forte said: "This is the most heart and soul job I've ever had. It feels like the right livelihood." One of the reasons she enjoys working there so much is because of the emphasis At Sara's Table's has on using locally grown ingredients whenever possible. This not only brings the freshest vegetables to the table, but also creates a great relationship between the farmers, the restaurant, and the customers.
One veggie-filled highlight of At Sara's Table is the Hippie Farm Breakfast. This dish uses a wide variety of locally grown ingredients, and it is simple and easy to make.
- red and green bell pepper
- red onion
- 2 eggs
- cheese (for this recipe, Jillian used a mixture of cheddar and Monterey Jack)
- toasted almonds
- salt and pepper
- olive oil
- Place your prepared vegetables in a frying pan with some olive oil. The pan should be rocking at a medium to high heat.
- When the vegetables are near fully cooked, place the two eggs, salt, pepper, and a splash of water into the pan. Cover and let steam for 3 to 4 minutes. You can let it go for longer if you so choose, depending on how you like your eggs cooked; 3 to 4 minutes will get you to a nice over-easy egg.
- Remove from the pan and dish your eggs on the place. Top with toasted almonds
- Jillian served the eggs with a side of fried potatoes and a couple pieces of wheat toast.
Enjoy! I sure did.
As always, please contact me if you have any ideas or suggestions of what recipe I should look into next!
All photos by Sam Cochrane