Potato Egg Two Skillet Breakfast

Today we are to have a Brownie – preferably one that is a Cream Cheese Brownie, for it is both Have a Brownie and Cream Cheese Brownie Day. Both are wonderful ideas. However; it seems lately we’ve had way too many sweets and baked goods in the house.

Call it holiday withdrawal or a sweet tooth craving, but Hubby and I have been bad every time we get near a bakery. Enough of that! Today we’ll be bad in another way. This skillet breakfast isn’t exactly “healthy” but it’s about as close to a healthy choice as I’d care to make in the morning.

I don’t mind a salad for lunch, or even dinner every now and again, but when it comes to breakfast (my personal favorite meal of the day) eating smart or healthy is the last thing on my mind. In my defense, I was raised by an Okie. There has never been anything small portioned or healthy placed on an Okie breakfast table. Okies are hard working folks. It takes a lot of fuel to labor all day. My grandfather lived to a ripe old age and had a big, hardy breakfast every day of his life. Why he was even out planting fruit trees when he was in his eighties. When my dad pointed out he’d never see the fruit mature, Grandpa said “You just never know what the good Lord has in store.” Oh, have I mentioned Grandpa was a jack of all trades, and one of those trades was preacher? I think my Grandpa would approve of this hardy, filling breakfast. While you start off with two skillets, in the end everyting’s in a single skillet. Make some toast, a nice pot of coffee and the day is all set.

Oh, and the pictures only show 5 eggs because Kiddo only wanted 1, Hubby 3 and me 2. That 6th egg would have nestled nicely in the center.

Potato Egg Skillet Breakfast
1-1/2 lbs small Red Potatoes
2 tablespoons Olive Oil
Smoked Paprika to taste
Garlic Powder to taste
Pinch Kosher Salt
Fresh Black Pepper to taste
Small bunch fresh Thyme Leaves
Fresh Rosemary
10 oz Kielbasa Sausage
1/2 Red Onion
6 Eggs

Scrub potatoes, cut into halves. Place potatoes in a deep sauté pan. Toss with olive oil. Season with paprika, garlic powder, sand and pepper. Pluck thyme leaves from the sprigs, scatter over the potatoes. Strip rosemary needs from a few sprigs of rosemary, dice and scatter over the potatoes. Cover and cook potatoes over medium-low heat until tender, about 20 minutes, stirring every 5 or 6 minutes for even browning.

While the potatoes cook, cut sausage into slices. Peel onion, dice. Set aside. Heat an extra-large sauté pan over medium heat. Add sliced sausage and brown. Once browned, add onions and continue to cook until the onions are tender. Season with a pinch of salt.

Once the potatoes are tender, transfer the sausage and onions to the pan. Mix together well. Spread out in the skillet. Create small wells in the mixture for the eggs. Crack eggs, one at a time, into a shallow bowl, then gently pour egg into the well. Cover the pan, cook over low heat until the egg whites are set, while the yolks remain runny.

While the eggs cook, make the toast for serving.

Texas Toast with Jam
4 slices favorite Bread for Toast
2 tablespoons Butter
2 tablespoons Jelly or Jam

Place sliced bread into the slots of a toaster. Toast bread on the lowest setting (1 minute). When the bread pops up, turn, pointed in the opposite direction. Toast another minute. The toast should be evenly browned on the outside, with a soft interior.

Butter toast as desired. Keep warm in the oven, serve with jellies or jams as desired.

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 Alleluia, alleluia.
One does not live on bread alone,
but on every word that comes forth from the mouth of God.
Alleluia, alleluia.