eastowners

Current Mood: Chillin

In my continued quest for the ultimate vegetarian breakfast food, I’ve concocted yet another creation. For my previous foray, see Vegetarian Biscuits and Gravy. This time, I’ve tackled the elusive breakfast skillet, and I think it came out pretty well. This recipe makes enough for about 4 adults, three if you are some hungry hippies.

Ingredients are as follows:

6 eggs
1/2 roll of veggie “sausage” (I used leftover from the Biscuits and Gravy)
1 small bag or “enough” of a big bag of frozen hash brown potatoes (the shredded kind)
1/2 of a good sized onion, well-chopped
2 cloves of garlic
1/4 tsp Sage
1/4 tsp Black Pepper
1/2 tsp Salt (or to taste)
1/2 cup shredded cheese (your choice… we use a Mexican cheese blend from Costco that is both tasty and cheap)
Olive Oil (a couple of tablespoons works fine)
Butter (a tablespoon is fine)

Destructions:

In a bowl, or on a cutting sheet, knead the sage into the veggie sausage. Add some pepper if you like. Oil on your hands helps to keep it from sticking so much (the stuff is like that paste you used in kindergarten when cold… very sticky stuff). I’ve been following this with the Biscuits and Gravy and it’s worked a lot better.

In a small skillet, heat the oil over medium-high heat and crumble up the “sausage”. Fry until browned, but don’t over-do it. Overcooking can make it too chewy. Transfer this to a bowl or set aside.

In a large skillet, heat a small amount of oil over high heat and add the onion. As the onion begins to sweat, add the garlic. Combine well and then immediately add the frozen hash browns and turn over. Reduce the heat slightly and allow the hash browns to do what they do… brown. Add the salt and pepper. Potatoes taste like nothing without salt.

Scramble your eggs. This is something I’m a little particular about. If I’m really feeling cocky, I’ll use the blender on low to scramble, which yields the best eggs, but I ALWAYS add a small amount of milk AND water to my eggs as I’m scrambling. Most of the time, I use a good whisk. I usually add a little of the cheese directly to the eggs as well as a little salt and maybe some pepper.

Heat butter in a skillet until it’s melted and add the egg mixture. As it begins to firm up, add the sausage and transfer to the hash brown pan (you remembered to watch the hash browns, didn’t you?) before it is fully cooked. Spread the mixture around, add the rest of the cheese and cover the pan for about 6-7 minutes.

If you achieved what I managed to do, you’ll have a nice “crust” on the bottom and you’ll be able to almost cut it into pieces and serve it like pie. Mmmm… pie.

I pulled off some especially tasty sandwiches for dinner this evening. Italian-esque portobello mushrooms on ciabatta with roasted red peppers and cheese.

4-5 medium portobello mushrooms, stems removed
2-3 Roasted Red Peppers (bottled work dandily)
3-4 small ciabatta loaves
1 Jar of marinara
4-5 slices of your favorite white cheese
1/2 tsp Garlic Powder
3/4 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper
Port or Sherry
Butter

Melt butter in a large pan over medium-high heat (I use approximately 3-4 tbsp). Add mushrooms and fry 5-6 minutes. Add approximately 1/4 cup sherry or port (I like port personally). Add garlic, basil, oregano, and pepper. Reduce heat and let simmer until wine reduces, 10 minutes or so. Slice the red pepper into strips to match the mushrooms and add to the pan. Allow the peppers to thoroughly heat.

Start the oven; set on broil. Split ciabatta into a sandwich. Spoon the mushroom/pepper mixture onto the ciabatta, add 3-4 tbsp of marinara, top with sliced cheese. Broil for 5-6 minutes until cheese is melted and begins to brown (if you’ve picked a softer cheese).

Top with other half of the ciabatta and serve.