I woke up with a real craving for a US-style breakfast on Friday, I was specifically craving Ella’s skillet eggs. I don’t think I will ever forget them, not least because I was out of my mind on jet lag when I ate them, but also because the hearty combo of eggs, potato, peppers and cheese was the best way to start the day. When I was over skillet breakfasts seemed to be all the rage, second to oyster bars on the New York food trends.
It’s the perfect dish to use up all all that slightly dodgy end of the week veg, I used a sad-looking courgette and some over-ripe tomatoes but you can vary the recipe according to what you have lying around. You need a really good nonstick pan, because you want all the lovely crsipy bits of potato and bubbling bits of cheese to go onto your plate, not stay stuck on the bottom of the pan.
3 small potatoes, courgette, 4 mushrooms, 2 tomatoes, shallot, spring onion, two eggs, cheddar. Herbs, salt and pepper to taste. Serves two.
Cut all your ingredients into small chunks, including the cheese. Parboil the potatoes and then drain and salt. Heat some oil in a skillet or heavy bottomed pan and fry the potatoes. Do not stir too much, you want the potato to get all crispy and browned. Remove from pan and set aside.
Fry the shallots, add in the mushrooms and courgettes and cover to cook through. Once the courgette is soft stir in the tomatom spring onion and cheese. Then make little dips for the eggs to sit in and crack them into the pan. Cover and allow to cook until the eggs are done.
Serve with hot sauce and buttered toast on the side. For a totally authentic Yank experience make yourself a weak coffee with half and half (a mix of cream and milk), cheers!
Isabelle O'Carroll: I’m a writer, content designer and consultant with 11+ years’ experience across fashion, food and drink and the arts.