Skye's Eggs for Brunch
This is so good for brunch or a light dinner meal. I serve with hot french bread and a small fruit salad.
This is so good for brunch or a light dinner meal. I serve with hot french bread and a small fruit salad.
- salt and pepper to taste
- 8 large eggs
- 6 ounces bacon chopped
- 1/2 cup white onions chopped
- 1 jalapeno chopped (optional)
- 1/2 cup green peppers chopped (i prefer to roast mine befo
- 1 teaspoon garlic chopped or smashed
- 2 cups idaho potatoes diced, peeled and blanched
- 1 cup fresh tomatoes peeled, seeded and chopped
- 4 ounces cheddar cheese
- Carbohydrate 19.9129 g
- Cholesterol 904.3275 mg
- Fat 48.4108525 g
- Fiber 2.8663250696063 g
- Protein 39.405895 g
- Saturated Fat 18.5265675 g
- Serving Size 1 1 Serving (426g)
- Sodium 852.54675 mg
- Sugar 17.0465749303937 g
- Trans Fat 5.963467 g
- Calories 671 calories
Step-by-step
- In a large nonstick pan over medium heat, render the bacon until crispy, about 8 minutes.
- Add the onions and peppers.
- Season with salt and black pepper.
- Add the garlic, potatoes, and tomatoes.
- Saute for 4 minutes.
- Make 8 indentations in the mixture a couple of inches apart with the back of a serving spoon.
- Sprinkle the top of the potatoes with the cheese.
- Drop whole cracked eggs into the pan. on top of the cheese.
- Cover and allow the eggs to poach to desired doneness.
- Remove the pan from heat and cut into pie shaped pieces.
Swapping bacon for thick-cut cured ham alters the rendering phase entirely, requiring a tablespoon of neutral oil to jump-start the onion and pepper sauté without burning the lean proteins. Professional kitchens rely on precise mise en place, meaning every vegetable must be uniformly diced to half-inch cubes before the flame is ever ignited under the nonstick skillet. Ensuring uniform size prevents raw potato chunks from lingering alongside overcooked aromatics when the timer hits the four-minute mark in the pan.
Rendering the chopped bacon over medium heat for approximately eight minutes yields rendered fat that acts as the primary cooking medium for the entire dish. Maintaining moderate heat prevents the garlic from scorching and turning bitter while the Idaho potatoes absorb the savory porcine flavors. Blanching those diced potatoes beforehand removes excess surface starches that would otherwise cause the vegetables to gummy up rather than develop a golden crust during the quick sauté.
Creating distinct indentations with the back of a serving spoon anchors the whole cracked eggs securely atop the cheese layer before covering the pan. Trapping the steam inside a tight-fitting lid allows the whites to set gently through ambient heat while keeping the yolks liquid and glossy. Removing the skillet from the heat source right as the whites turn opaque prevents overcooking the eggs into chalky firmness during the resting period.
Dividing this preparation for fewer diners requires reducing the skillet diameter to maintain adequate depth for the egg pockets, though scaling upward demands a second pan rather than crowding ingredients. Overcrowding drops surface temperature instantly, steaming the vegetables instead of browning them and ruining the textural contrast between crispy bacon and tender potato. Slicing the finished skillet into wedges yields four portions that transfer cleanly to plates with a wide spatula.
