Eggs over Haystack
Happy Thanksgiving! Today is one of the biggest food holidays of the year, filled with all sorts of delicious treats. However before one can start the cooking marathon, one needs a protein filled breakfast that will keep them going until the big bird (or celebration roast) is ready to go. This simple breakfast features ingredients already on hand for the big day, and can easily be scaled up or down depending on how many cooks are on hand to help. This breakfast is also great for the morning after as a way to use up any potatoes, regular or sweet, that weren’t used for the big meal.
3 tbsp EVOO
1/2 tbsp oregano
1/4 tsp salt
1 tsp pepper
3 cloves garlic, diced
3 butter potatoes (or 2 butter potatoes and 1 small sweet potato), cut matchstick style
2 tbsp cheese, shredded (optional)
- Toss the garlic and potatoes in the EVOO, oregano, salt, and pepper in a large bowl until fully coated. Pour into a large skillet and cook over medium heat for 15 minutes, stirring regularly. Potatoes should be slightly brown.
- Even out the potatoes on the skillet and then make three small holes. Slowly crack the eggs on at a time in to the holes and cook sunny-side up until eggs are done - 5 minutes for over easy, 8minutes for over medium, and at least 11 for over hard.
I finished our eggs three different ways in order to figure out which was best, and to make sure it worked for all styles. Another option would be to beat the eggs in a separate bowl and pour them over the potatoes for a variation on the Spanish Omelette. Regardless of how you enjoy your eggs, Have a Happy Thanksgiving!