Archive for the ‘Breakfast & Brunch’ Category

Breakfast Skillet

Breakfast is my favorite meal of the day. I love it. Biscuits, coffee, fruit, bacon (yes, I do like bacon sometimes), sausage gravy, pancakes, eggs, croissants. The possibilities are really endlessly delicious. A little fruit, a little carb and a little protein. And coffee. Don’t forget the coffee. Figure out how I like my coffee and I’ll love you forever. OK, it’s not quite that easy, but you get the idea.

Sunday is pretty much the only day I get to have a real breakfast, though. And if you can believe it, I’m not even allowed in the kitchen on Sunday mornings. That’s husband territory. Sunday is pancake and egg day. Pancakes with an over easy egg on top with syrup and some fruit on the side. Maybe a slice of bacon or a piece of sausage.

Alas, today is not Sunday. It’s Saturday. And on Saturday, I’m pretty much on my own all day. Some friends are coming over for dinner tonight, which I’m excited about — and I’m excited about what I’m making for dinner. (Stay tuned!) But it’s morning, I’m hungry and there’s not much in the kitchen since someone needs to go to the store (Ahem.)

Thanks to Facebook, I got an idea. The food writer down at the Tampa Tribune posted a breakfast skillet photo that made me drool a little when I was just waking up and checking the site on my iPod. And I thought, sure, I’m alone but hey, I’m worth the time and effort. So I rummaged.

I had some potatoes, onion, garlic, mushrooms, tomato, some leftover pork chop and eggs. So yeah, I’m in breakfast business! I can stop waiting for someone to show up and make me breakfast. Which, I know will never happen, but wouldn’t it be nice? Just once?

I started with some olive oil and butter. And turn on the oven to 375.

Cut up some onion and potato. (Onion not pictured. Because I’m a doofus.)

Some garlic. Duh. I maybe should have called this blog Put in Some GARLIC. I love garlic.

Put all of that in a skillet.

Cook until the potatoes are at least done. I like mine to get brown and crunchy.

When everything looks the way you’d like it to look, cut up a tomato.

Remove the sticker of course. I just left it on for the photo because Hanover tomatoes are famous here.

Then cut up the leftover pork chop. Oh you don’t have a leftover pork chop with mustard sauce? Well, you should. Oh, just kidding. Use whatever protein you might have around. I was going to use some black beans (with some lime juice squeezed on at the end? YUM!), but I didn’t have any. So the pork chop was called to duty. The mustard sauce will do just fine.

Drop the tomatoes and the pork chop into the skillet and pop it into the oven.

Bake it about 15 minutes, until the tomatoes are roasty.

Then crack a couple eggs onto the top. I did two. But I was only feeding me and I only ate half of the finished product. (The other half will probably be lunch.) If you’re feeding more people, do more eggs.

Then pop it back into the oven for about 5 minutes, until the whites are done but the yolk is still runny.

I left my skillet in longer because the whites didn’t look done, but the yolk got overdone which made me a very sad girl. There’s nothing like poking an egg and making it run. I was robbed. But it was still delicious.

Sprinkle with some chopped parsley to make it pretty.

You know what? This is the South. You need a biscuit. I keep some Pillsbury biscuits in the freezer. So I tossed one into the oven and got out the butter and jam.

Don’t forget the coffee. Happy Saturday breakfasting, my friends!

Breakfast Skillet

Inspired by a post on sporkme

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, sliced
  • 1 red potato, cut into chunks
  • 1 clove garlic, chopped
  • Salt, pepper
  • 1 tomato, chopped
  • 1 leftover pork chop, cut into chunks
  • 2 eggs
  • Parsley, chopped

Heat the oven to 375 then add the olive oil and heat a skillet over medium heat.

Add the onion, potato and garlic. Season with salt and pepper. Cook until the onions are soft and potatoes are as done as you like them. Add the pork chop (or some black beans or whatever you have in the protein category. Or nothing. It’s your skillet!) and tomato and pop the whole skillet into the oven for about 15 minutes, until the tomatoes are roasty.

Remove from oven, crack the eggs into the skillet and return to the oven for about 5 minutes, till the egg whites are done and the yolk is still runny. Don’t overdo it! And remember that the handle is HOT.

Remove from oven, sprinkle with chopped parsley and serve with coffee and a buttered and jammed biscuit.


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