Rosie Makes A Most Excellent Breakfast.

 

  I love a good breakfast, and I must say this one is excellent.  It has all my favorite breakfast elements in it and it comes together quickly and easily in just one pan.

 

 It starts out with fried potato slices to which I add sliced onions and mushrooms and let the potatoes get nice a crisp and golden brown and the onions caramelize a bit.  Oh, I like to thrown in some fresh rosemary also.  And if you want garlic, you can certainly add in some very thinly sliced pieces while everything is cooking.  (You don't want to overcook or burn the garlic.  It gets bitter.)  Then I throw in a handful or two of spinach, make a well in the center into which I drop a pat of butter, let it sizzle and melt, then crack an egg in it, give it some seasoning - salt and pepper, togarashi, cayenne, paprika -whatever you like - place some thin mozzarella slices on top of the egg, cover the pan, and cook maybe one minute.  I want the cheese melted and the yolk running. And that's all there is to it.  All the flavors and textures come together wonderfully.  It's what I call culinary synergy, where the sum is greater than the individual parts.

 

Rosie's One-Pan Breakfast 

1 potato

onion

mushrooms

spinach

egg

Mozzarella cheese

fresh sprig of rosemary 

pat of butter 

kosher salt and freshly ground pepper

 

Slice the potato very thinly.  Pat slices dry on paper towels.

Slice onion and mushrooms.  Amount is up to you.

 

Heat skillet with a few tablespoons oil over medium high heat. About 375°.

Place potato slices in single layer in hot oil.

When slices are golden on first side, turn over and add mushrooms, onion, and rosemary.  Simply strip the rosemary leaves off the sprig.  Add salt and pepper.  I always use kosher salt and freshly ground pepper.

When potatoes are just done (golden and crisp), lower heat, push potato mixture to edges of pan, drop in a couple handfuls of spinach over top, place a pat of butter in the cleared center, and crack in the egg.  Give it a little salt and pepper, then top with cheese slices.  You could also season the egg with regular or smoked paprika, cayenne for a little heat, or togarashi seasoning, which is a blend of red chiles, sesame seeds, garlic, nori (seaweed), poppy seed, orange zest, and lemon zest.  For the cheese topping, I used mozzarella for a gooey and stringy melt.  Cover and cook for one minute and I turn off the flame after 30 seconds.  As I said, I want the cheese melted and gooey and stringy and the yolk runny.  Remove from heat and serve immediately.

 

This is a perfect one-pan meal for one person.  And it can be  a perfect one-pan meal for two people by dropping in another egg.

 Very thinly slice the potatoes and pat them dry on paper towels.

Add a thin film of oil in a medium skillet over medium high heat.  You want the oil about 375°- 400°.

Single layer the potato slices. 

 

 

 

 

 

 

 

 

 

 

 

    Let the potatoes get golden on the first side.

 Then flip and add the sliced onions and mushrooms.  If you want garlic, you can add that now too.

 

 

 

 

 

 

 

 

 

Strip the rosemary leaves off the sprig and add them to the pan.

This is looking and smelling quite fine.

I like my potato slices very crisp 

and my onions almost to the point of caramelization. 

Spread the potoatoes out to the sides of the pan,

making a little well in the center.

Plop a pat of butter in the center. 

Let the butter sizzle and melt

and then ...

... crack in the egg.

Season it quickly,

however you like. 

Place your choice of cheese slices over top the egg.

I like mozzarella because it melts soooo nicely. 

 

 

 Cover, reduce heat, and cook for one more minute.

 

 

I want my yolk runny

and my spinach barely wilted.

 

 

 Plate.

 

This is perfect! 

I love gooey cheese.

That's why I chose the mozzarella.

This is beautiful!

Ahhh...

The ravishing of the yolk. 

 

Enjoy.