Monday, April 14, 2014

Baked Egg Skillet for SRC

 I'm a member of the Secret Recipe Club, we're a bunch of bloggers who post a recipe every month as our assignment from our leader, lol.  Just kidding about the leader, but I have fun with this.  Not only do I get to know a fellow blogger, but this gives me access to all of their recipes.  And if you read this blog on any kind of a regular basis, you know I love to make appetizers and am always trying to come up with new and different ones.
Baked Egg SkilletI'm in Group B which means we all get to reveal 'all' at the same time.

My assigned blog this month was Amy's Cooking Adventures so I had fun reading her recipes.  She's  a stay at home mom to two boys and has a husband who encourages her to try new stuff with take out being an option when the experiment fails, but I don't think she has many of those.

So, because I love appetizers I looked there first and found a couple of possibilities.  I'll be making them at a later date.   I love caramelized onions in anything, so her Caramelized Onion Dip is going to be a must make soon recipe.   And then there was the White Queso Dip, hmmm, choices, choices, choices.

And as soon as I finish the giant size Seasoning Salt I have, I'm going to be trying my hand at her Homemade Lawrys Seasoning Salt as well.

 I love being a member of the Secret Recipe Club, I get a new blog to explore every month. 

Baked Egg Skillet
But since it was a Sunday morning as I read her blog, and almost breakfast time and I was hungry, I found  this recipe, her  Baked Egg Skillet and I had to try it.  I have several oven safe skillets, as well as my trusty cast iron ones, so this was kind of a no brainer for me.   I did make a substitution though.  I didn't have any asparagus, but I did have some broccoli and I thought I would use that as a substitute.  I also make my own hash browns, have never bought the frozen kind.    And I made these as individual servings.  I thought it would be fun that way.

1 tsp. Butter
1 tsp. Olive Oil
3/4 Cup Hashbrowns
sprinkle of Seasoning Salt
2 Broccoli Spears, par-cooked a little
1 Egg
Salt and fresh ground pepper
1/4 cup extra sharp white cheddar  (I added a little more, I do like my cheese, but don't tell anyone)

I zapped a couple of potatoes in the microwave, just until almost cooked, let them cool a little then grated them for the Hashbrown potatoes.  And I also par cooked the broccoli.

Heat your oven safe skillet over medium high heat, and then melt the butter and olive oil in pan and place the hash browns in an even layer on top of the fat.


Let brown for a few minutes, then place a small plate or a plate that will fit evenly over top of the hash browns and flip the pan over.  This does require a little dexterity, but you should be able to get the hash browns out in one piece.  Spray with some Pam or a non stick cooking spray or add a little more fat to the pan.  Then, just slide the potatoes back into the pan in one piece, let brown just a little more, about 3-4 minutes, remove from heat.

Layer the chopped, par-cooked broccoli on top of the browned potatoes and then crack the egg/s on top, season to your taste with salt and pepper, and sprinkle with the cheese.
Baked Egg Skillet
Baked Egg Skillet




Baked Egg Skillet


Place under the broiler or salamander in your oven and cook for about 6-8 minutes or until the eggs are done to your liking.   I took mine out at almost 6 minutes, and when I cut into it the yolk was just perfect. Take out of oven and slide them onto a plate. 

Baked Egg Skillet


*When I took it out of the oven, the yolk was about perfect, however, it continued to cook a little, so I think next time it will get taken out earlier.
Baked Egg Skillet

 **  And as I was eating it, I envisioned this as a kind of fun brunch item.  Make individual hash brown patties, brown on one side then place the browned side up in a greased 9x13 casserole pan.  Place your asparagus, eggs and cheese on top, then broil.  You can then serve up 8 eggs that way, I think. 



Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

14 comments:

  1. Yum - I may need to make this for breakfast today. Great choice!

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    1. It was good, and I will be making it again, soon.

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  2. What a fun breakfast! And, I have asparagus... Great choice for SRC.

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    1. Next time I have some asparagus, I will be making this again. But even with Broccoli it was still good. I should know, I ate it all.

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  3. That's a great looking breakfast - and I learned a new cooking technique! Looking forward to trying it!

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    1. I've made a lot of frittatas over the years, but had never thought of cooking an egg like this, and I will be doing it again. It was tasty, but I can envision a few more additions, like, oh, some bacon bits, maybe a nice melty brie on top or...

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  4. I'm not a fan of "dippy" eggs, but I know my husband would love this! Great SRC choice!

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    1. Just cook this for a couple more minutes and let it sit, the egg will cook a little more after you remove it from the oven. But it was very tasty, but now I want to experiment a little more with it. I have ideas...

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  5. This looks wonderful. Sounds like a perfect way to have eggs, hashbrowns and greens of some kind. Excellent SRC post

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    1. Thank you, I thought it was pretty tasty myself, and I will be making this again.

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  6. This sounds good - and I love your substitution of homemade hash browns!

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    1. I always make my own hash browns. Well, almost always, I do like the frozen Hash Brown Patties, but only buy them every other year or so. And this was good, in fact I think I see it on the menu for breakfast this weekend, maybe with a little sausage or bacon added?

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  7. ALways looking for new ideas for breakfast! THis would also be good for brinner!!

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    1. I think this would be awesome for brinner too.

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