One of my favorite breakfast items (or dinner items during the week) to make when the kids are home on a Saturday or Sunday is this “Settled Eggs” dish. I call it Settled Eggs as the eggs are broken into place and “settle” and cook nicely around the mixture of rustically cut bacon, sausage, tomato, potato (heck anything else you want to add to this including spinach or arugula) and cheese. So try this and treat your family to a filling breakfast, once they have eaten this and only after they truly look at you like you are a God or goddess for making this meal for them. Then give them the list of things you want done around the house – better they learn now, there is no such thing as a free meal! I know that after the fast on Good Friday, we will be having this at midnight on Friday or on Saturday morning and yes, the list is growing (even in their 20’s). This serves 6 with leftovers, depending on your audience.
Ingredients
6 – 10 eggs – usually 1 to 2 eggs per person, how many are you feeding?
1 medium onion – large dice
1 tomato – large dice – remove the seeds please
8 – 10 breakfast sausages – cut up or left whole
6 – 8 slices of bacon, cut into approximately 2″ pieces
1 or 2 large potatoes – medium dice
4 Thai or hot chilies (Really, you thought I’d leave these out?! That’s a habanero in the picture)
1/2 cup grated mozzarella or cheddar
Optional – 1 cup arugula, spinach or baby kale
In a heavy bottom 12″ pan, cook the bacon and sausage, remove when ready
Drain any excess fat from the pan and if necessary, add some olive oil, then add the potatoes – stir these every so often as they tend to stick and make a mess of the pan causing everything else to stick – these will take about 10 minutes depending on your stove setting – I cook this on medium heat
About the 5 minute mark, add the onions and chilies, stir the contents of the pan to properly coat and mix
When the potatoes are cooked, add the tomatoes, (arugula etc.) bacon and sausages – spread this evenly throughout the pan
Reduce the heat to low and carefully break the eggs into the pan, some overlap is okay, but crack them all over the pan so when you serve it, there are pieces of all the ingredients in each slice
sprinkle the top with the salt and pepper, then the cheese
Cover and cook on for another 5 minutes or so until the whites are settled and cooked and the yolks are to your preference – I like it a little runny but even hard cooked this tastes great – just don’t let it dry out
Cut into wedges ensuring each slice has an egg or two in it along with a bit of everything else
As always – enjoy!
