In one of my Jaime cookbooks, Jaime describes a midnight breakfast he used to make for his buddies. I’ve made it for almost every overnight house guest we’ve ever had and I made it this past weekend for Ella’s birthday brunch with the grandparents. It really is a hit.

The flavors meld together in roasted awesomeness. Give it a try. You can’t go wrong unless you burn it. Seriously yummy.

For this recipe, the largest pan you have is the best. One you can put under the broiler. While using my pan one day, my friend Emily affectionately referred to it as “the mother” pan. A Name that shall remain. If you do not have a mother, use two medium sized pans that can go under the broiler. If you do not have two medium sized pans and only have one, make it in batches and get creative. It’s so good you’ll want to find a way. I have more thoughts but you can be brilliant too. : )

Skillet Breakfast
Adapted from Jaime Oliver’s, The Naked Chef Takes Off
Serves 4

Ingredients:
olive oil
1/2 pound of bacon cut into 1 inch pieces
1 pound of large sausages cut into thirds or half lengthwise, I like to use Italian turkey sausages.
1 package of mushrooms washed and sliced
2 tomatoes seeded and quartered
1-2 onions peeled and roughly chopped into eight chunks
2 garlic cloves peeled and thinly sliced
6-8 eggs
salt and pepper

Get your pan nice and hot! Add a few small glugs, as Jaime describes it perfectly, of olive oil to your large pan. Glug, glug, glug. Enough to cover the bottom in a thin layer. If you are using a non-stick pan you will need just one glug. Give the oil a good minute to heat up. Start by frying the bacon and sausage pieces. Give it a 2 minute head start until lightly brown all over.

Then add the onions, garlic and mushrooms. Saute until bacon is getting done to your likeness and the veggies are roasting nicely. About 5 minutes. Add the tomatoes and saute until lightly softened but not mush.

At this point, make 4 wells in the meat/veggie mixture, crack 1 or 2 eggs into each well. The mixture will hold the eggs into place while they fry up. Salt and pepper the eggs to your liking. Turn heat down as needed, cook eggs until the whites are starting to form.

Set pan under broiler and broil until eggs are cooked over medium or over hard as you like. Serve this dish in the pan with a potholder covering the handle for partakers to remove the pieces they’d love on their plate. Great served with toast for breakfast. Or as our family likes for brunch or dinner too.

Enjoy!

This post is part of a series I’m doing for 31 days. See more posts from this series here.