There are so many things I love in my kitchen: rolling pins, whisks, graters, measuring cups and the list goes on and on. So it is hard for me to pick just a few because they all play such pivotal roles in my kitchen. My cast iron is treasured. I love cooking with it. It reminds me of using a "kitchen tool" that has been used for many, many years. I feel a connection to all of the cooks from my past...Grandmothers, Great Grandmothers and on and on.
I will buy the worst looking cast iron at garage sales and flea markets and bring it home and restore it to it's natural beauty. I will give it a beautiful black patina. I give each of them the egg test. If I can make an egg in it and not have it stick, then I have done my job. This dish is the ultimate egg test because it combines eggs, cheese, potatoes and bacon.
I read an article that gave the easiest and simplest way to re-season your cast iron. I used to slather it with Crisco and let it season in the oven for an hour and cool. This took forever, heated up my house and did not always work the first time. The new way is much easier. They have you do it on the stove top. I heat my skillet up, grab some tongs and a napkin, dip my napkin in the Crisco and melt it all over the inside of the pan, all while on the stove top. I do this about 4 times and it's done. My last two pans passed the fried egg test the first time.
Skillet Breakfast with Potatoes, Bacon and Cheese
The large skillet would feed 4-5 adults
4-5 baked potatoes (great way to use up leftovers)
1/2 sliced onion
1/2 sliced bell pepper (optional)
1/2 tsp. garlic salt
1 pound of Bacon..cooked and diced
2 cups of cheddar cheese
6 eggs for the large skillet
1/2 cup of cream or milk
1. Preheat oven to 400 degrees and put skillets in oven. BEWARE, they will get very hot!
2. Saute the onion, bell pepper and garlic for 3 minutes in butter. Add salt and pepper to taste.
3. Add eggs and milk to a small bowl and whisked together.
4. Using a thick hot pad, remove skillet from oven and coat with butter. Layer your buttered skillet in this order:
Onion and bell pepper
5. Bake for 15-20 minutes in 400 degree oven. The eggs should be puffy yet firm when touched. See picture below. Serve immediately.
|I think my family liked it!|
|I love how you can see the individual ingredients that create a wonderful flavor when eaten together.|
Written by Sherron Watson