These little cast iron skillets are awesome vessels for an easy breakfast dish. In this dish I used some left over oven roasted potatoes and peppers along with some fresh sliced mushrooms I picked up at the farmers market yesterday. I diced up some ham and added that as well. Preheat your oven to 500 degrees, and put a pizza stone on the wire rack. Those it's not as good as a wood fired oven, it's the best way to approximate that style of cooking. As it heats up, wipe the skillet with some olive oil and put in your potatoes, mushrooms and ham. When the oven reaches 500, pop in your skillets for about 5 to 10 minutes, until the contents are hot and sizzling. Next step, take out the skillets one at a time and crack two eggs over the top, salt and pepper and return them to the oven. Cook them until you get the doneness on your eggs you desire. Remove and serve with a couple slices of toast.
These little cast iron skillets are awesome vessels for an easy breakfast dish. In this dish I used some left over oven roasted potatoes and peppers along with some fresh sliced mushrooms I picked up at the farmers market yesterday. I diced up some ham and added that as well. Preheat your oven to 500 degrees, and put a pizza stone on the wire rack. Those it's not as good as a wood fired oven, it's the best way to approximate that style of cooking. As it heats up, wipe the skillet with some olive oil and put in your potatoes, mushrooms and ham. When the oven reaches 500, pop in your skillets for about 5 to 10 minutes, until the contents are hot and sizzling. Next step, take out the skillets one at a time and crack two eggs over the top, salt and pepper and return them to the oven. Cook them until you get the doneness on your eggs you desire. Remove and serve with a couple slices of toast.
These turned out so perfect....feel free to experiment and let me know what you think!
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