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Here, typical breakfast components are given a savory upgrade. This recipe from Washington's own Kapnos restaurant is included in a new collection of great American breakfast recipes.

The sauce peppers can be roasted, prepped and refrigerated a few days in advance. The potato mixture can be refrigerated overnight.

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Ingredients

measuring cup

Servings: 8

For the sauce

For the pies

For the salad

Directions

  • Step 1

    For the sauce: Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil. Arrange the peppers on the baking sheet; broil for 20 to 25 minutes, turning every few minutes, until the skins become charred and the flesh is soft. Place the peppers in a heatproof bowl and cover with plastic wrap until cool enough to handle. Set the oven to bake at 375 degrees.

  • Step 2

    Uncover and peel the cooled peppers, discarding the skins, ribs and seeds. Transfer to a blender along with half of the almonds (reserving the rest for the salad), the oil, vinegar and salt; puree until smooth. Transfer to a bowl and whisk in the yogurt. The yield is 2 1/2 cups.

  • Step 3

    For the pies: Toss the potatoes with 2 tablespoons of the oil and 1/4 teaspoon of the salt on the baking sheet you used for the peppers; bake (375 degrees) for about 25 minutes or until cooked through. Let cool, then cut crosswise into very thin disks.

  • Step 4

    Whisk together the yogurt, scallions, roasted garlic and the remaining 1/4 teaspoon of salt in a medium bowl. Add the potatoes and toss to coat. Cover and refrigerate for 30 minutes.

  • Step 5

    Preheat the oven to 425 degrees. Brush a large baking sheet with a little of the melted butter.

  • Step 6

    Stack the phyllo sheets flat, keeping them well covered with a kitchen towel. Place one sheet of phyllo on a clean work surface with the long side parallel to the countertop edge; brush with a little of the melted butter. Set another sheet directly on top and brush with butter.

  • Step 7

    Arrange about 1/2 cup of the potato mixture in a perpendicular line on the phyllo, at least 2 inches from the top or bottom (long) side and 1 inch in from the short side edges. Roll the phyllo over the mixture very gently but tightly, to prevent air pockets; pinch the edges shut. When you finish rolling you will have one long cylinder. Making sure the seam side is down, brush the cylinder lightly with some butter, then very carefully coil it into a spiral. Place it on the baking sheet. Repeat to form the remaining 7 pies. Bake (middle rack) for 25 minutes or until golden and flaky, turning the baking sheet front to back halfway through.

  • Step 8

    Just before serving, make the salad: Combine the parsley, dill, chives, the reserved almonds, the remaining tablespoon of oil, the lemon juice and salt in a medium bowl, tossing to coat.

  • Step 9

    To serve, spoon about 1/4 cup of sauce on each plate, spreading it at the center. Place a roasted potato phyllo pie on the sauce, then pile equal amounts of salad at the center of each pie. Top each one with a warm egg. Serve right away.

  • Step 10

    NOTES: Toast the almonds in a dry skillet over medium-low heat for a few minutes or until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

  • Step 11

    To roast garlic, preheat the oven to 375 degrees. Cut 1/4 inch from the top of a head of garlic. Place in a square of aluminum foil, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, seal and roast for 30 to 35 minutes, or until the cloves are soft. Let cool.

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    Nutritional Facts

    Per serving (using 2 cups sauce)

    • Calories

      480

    • Fat

      29 g

    • Saturated Fat

      11 g

    • Carbohydrates

      40 g

    • Sodium

      340 mg

    • Cholesterol

      225 mg

    • Protein

      18 g

    • Fiber

      5 g

    • Sugar

      6 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From "America's Best Breakfasts: Favorite Local Recipes From Coast to Coast," by Lee Brian Schrager and Adeena Sussman (Clarkson Potter, 2016).

    Tested by Andrew Sikkenga.

    Published August 2, 2016

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