Thursday, April 5, 2012
Sunny-Side-Up Eggs with Baked Potato Hash & Bacon
A year ago, I wouldn't touch a sunny-side-up egg with a 10 foot pole. There was just something about a runny yolk that completely turned me off. It's funny how our tastes change over time, though. I find myself being open to more and more foods that I disliked growing up. And I have to admit, it's fun to cook a delicious dinner and then watch Brad realize that "Hey, maybe black olives aren't so bad after all, and wow...mushrooms really ARE good!" We should all try new foods at LEAST once, right? We might just be surprised.
Anchovies? Well, that's a completely different story...I'm not quite there yet!
With all of the egg recipes floating around in honor of the upcoming Easter holiday, I recently had a hankering for them one Sunday morning. This recipe in my latest issue of Glamour magazine seemed like just the thing to calm that craving. And yes...it helped me conquer my fear of the dreaded runny yolk.
The beauty of this dish is that it's a very simple and quick breakfast to whip up on a lazy weekend morning, but it's equally as scrumptious as a comforting dinner. Now, that's my kind of meal!
Bon Appetit, my friends!
Sunny-Side-Up Eggs with Baked Potato Hash
Adapted from Glamour magazine, April 2012 issue
5 slices bacon
3 white or yellow fleshed potatoes
1 medium onion, diced
2-3 tsp. olive or canola oil
2 sprigs thyme
1 spring rosemary
A pinch of paprika
Salt and pepper, to taste
4 large eggs
In a medium skillet, fry bacon over medium-low heat, until crisp. Flip bacon several times while it's cooking, to avoid burning. Remove cooked bacon to a paper towel lined plate. Once cooled, break the bacon into small bite-sized pieces and set to the side.
While the bacon is frying, prepare the hash...
For Hash: Preheat oven to 425 degrees F. Cut potatoes into 1/4-inch squares. In a large bowl, toss potatoes and onions with oil until well-coated. Stir in herbs, paprika, salt and pepper, and spread mixture onto a cookie sheet. Bake until browned, turning occasionally, 10 to 15 minutes.
Meanwhile, cook eggs: Over low heat, melt butter in a small nonstick pan; use just enough to lightly coat the bottom. Crack an egg in a bowl (in case of bits of shell or broken yolk), then tip into pan. Turn heat up to medium-high, and cook until outer white is fully set for sunny-side up.
For over easy, flip egg then reduce heat to low and cook until white is set but yolk is still runny, 10 to 15 seconds. (If you like your yolk cooked a bit more, let the egg sit in the pan on low heat for another 15 to 20 seconds.)
Spoon hash onto plate, sprinkle bacon pieces over the hash, slide egg on top and season with salt and pepper to taste. Repeat with remaining eggs.