Every weekend, I try to make Matt what my Dad calls “a big boy breakfast”. No quicker way to win over a man’s heart than to feed him something hearty and delicious in the morning— plus then he has the energy to go furniture shopping with you later that afternoon (I do NOT have ulterior motives!). Either way, this past weekend, I think I may have outdone myself. I feel like it’s okay to say that mainly because all I really did was chop up a bunch of stuff and throw it in a hot skillet. Couldn’t have been easier, or tastier. I think this breakfast may just become a staple around here on Saturday mornings.
What You Need:
- 4 strips of bacon
- 2 yukon gold potatoes, diced (with the peels still on)
- salt & pepper
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1 cup of any peppers you choose (I went with fresno, jalapeno, cubanelle, and red, yellow and green bell peppers)
- 4 eggs
- 1/2 cup grated sharp cheddar cheese
- 2 tbsp. chives, chopped
What You Do:
- Cook your bacon in a hot cast-iron skillet, crumble and set aside for later.
- To that same skillet, add your potatoes. Season with s&p and cook until soft, about 10 minutes.
- Add the next 3 ingredients and cook for another 5 minutes.
- Make 4 little holes in your skillet and crack an egg into each spot. Cover and cook for about 3-5 minutes, just until the whites are cooked, but the yolks are still runny.
- Top with cheese and chives and crumbled bacon.
I know the other foodies out there will kill me for saying this, but this dish is best served with a heavy dollop of ketchup. Next time I might try this with some chorizo. MMM!