Breakfast Skillet

It's hard to say which dish I cook more often for breakfast: frittata or baked eggs. Both are one-pan, easily assembled and prepared dishes. I already shared this recipe for Baked Eggs here, which I use adorable little single-serving Lodge skillets for. This recipe is the same idea, but the eggs are baked on a bed of breakfast potatoes in a large cast-iron skillet. 

Serves 2-4

Ingredients

1 tbsp. olive oil
1 tbsp. unsalted butter
2 med-large Yukon Gold potatoes, diced small
1 small or 1/2 med-large red onion, diced small
1 clove of garlic, minced
3 tbsp. chives, finely sliced
1 tsp. fresh thyme leaves
1 tsp. paprika
2-4 whole large eggs, cracked and separated
salt and pepper, to taste

Method

Heat the olive oil and butter in a 9-inch cast-iron skillet, then sauté the potatoes and onion - with about one teaspoon of salt - until golden brown and crisp. Add the garlic and cook for less than one minute, just until cooked through. Remove from heat. Add the thyme leaves, paprika, some freshly-ground black pepper, and 1 tbsp. of chives. Stir to combine.

Turn your oven's broiler on or heat your oven as high as it will go - usually 450 or 500 degrees. 

Make 2-4 little indentations in the potatoes - this is where each egg will be placed and will allow it to stay whole instead of spreading all over the pan. 

Place an egg in each little bed you've created. Put the skillet under the broiler for about 5 minutes, but check the eggs after 3 minutes. The yolks should be soft and the whites cooked through. Remove from the oven and sprinkle the rest of the chives over the top. Serve in the skillet.