For me, Sunday brunch is a big deal. It seriously may be my favorite part of the entire week.
I’m always up before everyone else, anyway, and that means I have a few golden hours to myself. I put on a few records, brew some French press coffee and begin creating things in my kitchen.
Brunch is perfect for a one-pan meal. I’m not talking about casseroles – even though they have their good points for sure – but mostly meals that can be prepared all in one big iron skillet.
One of my fallbacks is Scottish Farmhouse Eggs. I use the traditional recipe name, because really, every time I make it, I add new ingredients. The basics, however, are always there – bread, cheese, chives and eggs.
Although I am a staunch supporter of simplifying, with a dish like this, creativity can be your best bet for pleasing everyone’s palate.
Scottish Farmhouse Eggs
- 4-5 medium Yukon Gold potatoes, rinsed and diced
- ½ medium yellow onion, diced
- 5 cloves garlic, minced
- ½ ground sausage or chopped bacon
- 1 cup Portobello mushrooms, sliced
- 3 small tomatoes, diced
- 1 cup stale bread – baguette, toast, croissant, etc. – cubed
- 1 cup shredded extra-sharp cheddar
- 5-6 eggs
- Salt and pepper to taste
- 2-3 tbs. olive oil
- Large iron skillet
Preheat your oven to 375 F.
Lightly grease the bottom and sides of your iron skillet with a little olive oil and place on the stove. Heat slowly on medium high.
Add about a tbs. of olive oil and test out the heat by tossing in a small piece of onion or garlic to see if it sizzles. If it does, add all the onions and garlic and sauté for about 7-8 minutes.
Add potatoes and bread cubes and let sizzle for about 10 minutes, stirring every little bit to keep everything from sticking and burning.
Once the potatoes and bread are nice and browned and crispy, add your sausage or bacon and cook until done, adding mushrooms and tomatoes about a minute before finished.
Stir occasionally to make sure nothing burns. Iron skillets get extremely hot on the bottom. Mixing your ingredients a bit while cooking keeps them from burning.
Remove from stove to add the rest of ingredients.
You’ll want to sprinkle 2/3 of the cheese over everything.
Gently press 5-6 little indentations evenly across the top. This will help keep the eggs from rolling to the sides of the pans when you crack them over top.
Crack eggs and evenly distribute them around the pan.
Sprinkle remaining cheese and place in the oven for 20 minutes, or until your eggs are cooked to your liking.
Serve with toast or as a stand-alone dish. It really is a true one pan meal – everything is already in the pan!
Twinkle VanWinkle has more than 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.