Estate Comforts
Breakfast Skillet with Glazed Eggs
The Strategy:
Once you can make a scrambled egg, you can make all sorts of dishes that will work for breakfast, lunch, or dinner. Simply adding veggies or meat to your eggs will make a skillet meal you can be proud of. Here’s a perfect example of elevating leftovers into something spectacular.
Ingredients
- 1 to 2 tablespoons olive oil
- 4 slices bacon, diced into 1⁄2-inch pieces, about 1 cup
- 6 to 8 ounces beef, diced into 1⁄2-inch pieces, about 1 cup (I used tenderloin, but you can substitute with chunks of ham, corned beef, or chicken—it’s your choice.)
- 1 medium baked potato, cooked and cut into 1⁄2-inch pieces, about 1 cup
- 1 green bell pepper, seeded and cut into 1⁄2-inch pieces, about 1 cup
- 1 white onion, peeled and cut into 1⁄2-inch pieces, about 1 cup
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 4 ounces sharp cheddar cheese, grated, about 1 cup
Instructions
- Drizzle 1 tablespoon olive oil in a skillet over medium heat.
- Add the bacon and beef. Cook until the bacon begins to crisp then remove the bacon and beef from the skillet.
- Add the potato, pepper, and onion to the skillet. Season with salt and pepper. Cook until the onion and pepper are soft and the potato begins to brown, about 5 to 8 minutes.
- Add the bacon and beef back on the skillet and toss. If your hash begins to stick to the skillet, you can add more oil.
- Scatter the cheese on top of the hash. Cover the skillet and let the cheese melt, just a few minutes more.
- Sprinkle the fresh dill over the top.
- Place the butter into a sauté pan with a lid over medium heat.
- Once the butter is melted, crack the eggs into the pan, being careful not to break the yolks, and set one half shell aside. Season eggs with salt and pepper.
- Fill an empty eggshell half with water and pour this into the pan. The water will bubble.
- Reduce the heat to medium-low, cover the pan with the lid, and cook the eggs until the yolks are just set (and look “glazed over”), about 3 to 4 minutes.
- Scoop the hash on a plate. Top the hash with eggs. Sprinkle with more fresh dill.
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Make It \u201cMy Way\u201d:
These are two generous portions. If you are making this dish for a crowd, you can change the size of the tortilla and serve everyone a smaller portion; or if you are a fan of communal eating, serve large tortillas on an even large platter. Place it in the center of a table and pass around forks. Everyone can dig in to the same dish!
The Heart of the Table
A great breakfast hash is a testament to kitchen resourcefulness, a beautiful way to breathe new life into yesterday's tenderloin or baked potatoes. But it's the technique of the "glazed egg"—steaming the yolks to a perfect, glossy, soft set using a splash of water from the broken shell—that turns this from a simple fry-up into a demonstration of true culinary finesse.
Neighborly Grace
- THE PRESENTATION: Serve family-style directly in a beautiful cast-iron skillet, allowing guests to break the soft yolks over the hash themselves. The fresh dill is non-negotiable for color and brightness.
- THE POUR: Pair with a bold, complex Bloody Mary or a robust French press coffee to match the savory depth of the beef and bacon.
- THE VIBE: Hearty and deeply satisfying. This is the ultimate centerpiece for a slow, indulgent Sunday morning after a long week.
