I just made the most delicious (and pretty!) breakfast that I needed to share with you. Last night we made oven baked fries (recipe coming later) but Ty bought the biggest potatoes I'd ever seen and we had 1/2 of one left over this morning that we didn't cook. One of our family friends Paulette, is famous for her breakfast potatoes so I decided to try a version of them myself with eggs.
I diced up the potatoes and put them in a pan with 1 tablespoon olive oil, 1 tablespoon butter, and 1/4 cup diced onion that we had in the fridge. If you're trying to steer clear of butter, first you're crazy :) and second you could definitely leave it out and just use the olive oil. To help the potatoes cook faster, mix them up in the pan and then put a lid on it. The steam cooks them and you can get them in your mouth much quicker! Every 2-3 minutes I took the lid off and stirred the potatoes. I also added seasonings: seasoning salt, Italian seasoning blend and my favorite, a little Garlic Gold Nuggets.
After about 15-20 minutes of this, I stuck a fork in one of the bigger potato chunks (I'm not very good at dicing things all the same size...) and it broke apart which meant they were ready. I took the lid off and let them cook a little longer to brown up more.
At this point I got my eggs in a pan, and just like with the potatoes, I put a lid over them to help them cook quicker and more even. This was one of the first cooking tricks I ever learned actually! I love runny eggs (or dippy eggs I hear people call them) but I don't like any of the egg white to be uncooked - over easy eggs tend to always be a little TOO runny for me. So what I used to do was flip them and let them cook on the other side for just a few seconds. Problem is, I'm not even close to graceful and I lot of times I'd break the yolk. There is nothing worse than when you really want that yummy yolk and you see it ooze out from underneath your egg in the pan...I said a lot of bad words.
Then I had the bright idea to put a lid on the pan and let them steam that way, works perfect every time! Well, you can still overcook them and get no runny yolk...I've perfected the timing by watching to see when the yolk just turns white on top, then they're ready.
This morning I topped my eggs with fresh basil (from the plant on the back porch that I have miraculously not killed. The cilantro wasn't so lucky.) and a little more Parmesan Garlic Gold Nuggets, can't ever have too much of that stuff.
Check out that yolk! YUM.
Fabulous way to start off a Saturday. Now I'm off to the credit union, which if successful I will tell you all about next week, and then we're having lunch with my future in-laws!
Have a great weekend!