There are many things to look forward to with the arrival of autumn. What are some of the things you most look forward to?
Of course for me many of the autumnal things I love most involve food. Fresh ears of corn are one of the best fruits the fall season has to offer. There’s nothing quite like the feeling and scent of ripping off the husks from fresh corn. There are so many possibilities and recipes for those juicy kernels.
Among the many ways I love to eat fresh corn, grilled on the cob and lightly sautéd rank pretty high. Over the past weeks I can’t seem to get enough of fresh corn. Something about ripping off the husks, corn silk, and slicing the kernels is so therapeutic. The last fresh corn recipe I prepared was a spicy and exotic take on an American classic: succotash. I shared the recipe on my About.com Spicy Food website and we’ll actually need that recipe to prepare the scrumptious one I’m sharing today.
When I last made the spicy succotash with edamame, I prepared a bit too much and we ended up with leftovers. The next day I woke up craving the succotash and immediately set out to incorporate the leftovers into our breakfast. Below is what I prepared for a filling, nutritious, healthy, and vegetarian breakfast. It was a fantastic way to start the day!
- spicy succotash made from this recipe "Spicy Succotash Made with Edamame"
- oil or unsalted butter
- Cook the spicy succotash the day before or prepare it for this meal. If reheating from the night before, begin doing so before proceeding. Heat some oil or unsalted butter over low heat and in a large pan. Crack one or two eggs into the pan and fry until cooked to desired doneness. I flipped my fried eggs for an over-easy preparation but you can use sunny-side-up if you'd like. Place some spicy succotash on a plate, then the fried egg over it. Serve immediately.