If you’re feeling fancy, you can call it Rosemary Baked Potatoes and Eggs. If you’re feeling casual, then I suppose this is just a breakfast skillet. But it’s so much more than that.
It starts with a bunch of russet potatoes, diced and cooked until crisp in a cast iron skillet with chopped white onions and garlic. It then gets a sprinkle of fresh rosemary and thyme from the garden. At this point, I could just dig in with a fork and be perfectly happy.
But that would be a mistake because it gets even better! The potatoes are then topped with 4 large eggs and just because it’s sitting in my refrigerator, why not add a few slices of leftover cambazola cheese? This then gets sent to a hot oven, and a mere 10 minutes later, I find perfect, just-set eggs with bright yellow yolks just waiting to be broken. They have to wait a little longer because the earthy notes of the cambazola cheese tell me that this whole skillet should be drizzled with a finish of truffle oil and a sprinkle of truffle salt. What’s that? What’s salt without pepper? Okay, yes, let’s add a dash of pepper only G-D DAMN IT!!!! I opened the pour spout not the sprinkle and there’s a giant pile of pepper sitting on one of those eggs!
Crap… oh, well. Never mind because guess what? I take a spoonful of crisp potatoes and an egg and place it on my plate. I mix that yolk around so it spreads and coats the potatoes and cheese and I forget all about that really stupid mistake. Instead, all I can think about is the contrast of crispy skin yet tender potatoes and custardy egg, the combination of fresh, woodsy herbs and rich cheese with hints of truffle flavor. It’s an amazing breakfast and makes me grateful that we have a bulk share of potatoes so I can return to it again and again.
- 6 medium russet potatoes, diced into 1 inch pieces
- 2 medium garlic cloves, minced (about 1 teaspoon)
- 1 small white onion, quartered then sliced thinly
- olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 4 large eggs
- 2 oz cambazola cheese, sliced
- 1 tablespoon truffle oil
- 1/2 teaspoon truffle salt
- salt and pepper
- 1 tablespoon fresh chives, chopped
Preheat your oven to 450 degrees F. Add about 2 tablespoons olive oil to a large cast iron skillet and heat over medium high heat. When oil shimmers add the potatoes, garlic, and onion. Stir with a wooden spoon so that all the vegetables are coated with the oil then let mixture sit undisturbed for 15 minutes to give the potatoes time to crisp. Stir and cook undisturbed for another 10-12 minutes or until potatoes are crisped on the other side as well. Sprinkle in the rosemary and thyme.
Carefully crack the eggs in each quadrant of the pan on the potatoes. Top with slices of cheese then bake in the oven for 10 minutes or until eggs are cooked to your desired degree of doneness. Remove from oven and drizzle with truffle oil, truffle salt and additional salt and pepper to taste. Sprinkle with fresh chives and serve.
CSA Count: 4
Russet potatoes, onion, garlic, chives
Garden Count: 2