It’s Saturday again so time to do a food post. So this is Skillet Eggs and Potatoes, something that is so easy (and quick!) to make that I don’t even need to write the recipe or instructions for it (but I will, ofcourse). Great for breakfast. Go easy on the salt.
Skillet Eggs & Taters:
[Potatoes (arbitrary) + any vegetable you like (I used spring onions and green pepper) + herbs that you like (I recommend parsley, oregano or thyme) + eggs (arbitrary) + 1 tablespoon olive oil + salt&pepper]
Now this might look like one of the most useless recipe you’ve seen, but trust me, this dish really is open to your interpretations.
Now I said arbitrary for the potatoes because it depends on how many people are eating it. 1 potato for a normal person. 2 potatoes for a particularly hungry person (or a teenager). The same goes for the eggs.
So you take some potatoes, scrub it till clean or peel it. I like to keep the skin on.
Chop them to bite to small bite-sized pieces
Heat some water and add salt. Then briefly blanch the potatoes. You don’t want them to be cooked all the way through. You want it still firm but soft enough to be prodded by a fork.
Drain the water. Set potatoes aside.
Heat 1 tablespoon of oil in a skillet.
Throw in the potatoes in one layer. Wait for 3 minutes to brown one side,then give it a turn and break up any big pieces with your spatula.
Add the vegetables and herbs, season to taste with salt&pepper
Gently crack the eggs on top of the potato layer. Cover and leave on low heat for 3-5 minutes (you don’t want the bottom of the potatoes to burn).
This will give time for the egg to cook au point (firm but still runny). If you like your eggs a little more solid, then leave it for another 3.
I sat down in Arts Cafe. Soon to be joined by four friends, equally weary from the night before - a veritable gin-joint dance up - an underground bunker blitzed with dub step, falling beer bottles, skin painting, homemade shooters, tequila explosions, girlish indiscretions, body shots from back dimples, hazy narcotic smoke and the like. It was like a modern day poem by Joseph Moncure March.
I perused the menu and ordered. A variation on a classic eggs benedict - with ham, emmenthal cheese and a bechamel sauce.
for the huge mass of posts a few days ago. Tumblr had an error where it pushed through all of my queued posts all at once instead of publishing them slowly, one every 5 hours or so, like it usually does. It was frustrating for me, since I use the queue precisely so that I won’t spam you with a million posts at once, yet can still load up a bunch of posts if I find a lot of good ones at once. I know it’s really annoying when you get a ton of posts clogging up your dashboard. Again, really sorry, and hopefully it won’t happen again. Thanks for following me and keep reading for more delicious breakfasts!