Small Cast Iron Skillets Serve Up a Tasty Sunday Breakfast

On Saturday afternoon, while discussing what to have for dinner, I had the overwhelming urge for fajitas. I'm not quite sure where that craving stemmed from, but it got Farmer Bob's creative juices cookin'. His first mission was to buy a couple of little cast iron pans, which he found at the Star Store in Langley -- one for him and one for me. What is it about things in miniature that are so much more fun than their larger counterparts? The Steak Fajitas he made that evening were the perfect accompaniment to watching Whidbey Island screenwriter Bob Nelson's delightful film Nebraska. I wonder if fajitas are big in the Cornhusker State?


The next morning, Bob kept those mini grill pans busy, creating a one-dish egg concoction that he named Skillet Baked Eggs. He served it with a fruit cup, rye bread toast from Living Green Bakery in Langley and orange juice. The perfect start to Oscar Sunday!

Skillet Baked Eggs
Serves 2

2 small to medium new potatoes cooked, chilled and cubed
1/2 cup sliced mushrooms
1/2 cup sliced scallions (green onions)
2-3 strips bacon, cubed
2-4 eggs
Salt and pepper (black, plus a few red pepper flakes or dash of cayenne)

For each person, use a small 6.5" seasoned skillet
Divide bacon and saute in each skillet until about 1/3 done
Divide potatoes, onions and mushrooms and add to bacon
Add salt and pepper to taste
Saute mixture 2-3 minutes
Place 1-2 eggs atop the mixture in each skillet
Bake in 350F oven 10-15 minutes or until eggs are done to personal taste
Place skillet on a plate. The skillets will be super hot, but will keep the dish warm. 

Photos by Sue Frause


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