Most days that I can, I start with a really good breakfast, like this one:
I got this recipe from a Jamie Oliver cookbook, The Naked Chef Takes Off. It’s called “Midnight Pan-Cooked Breakfast,” (p. 27) and I love it because it’s not so much a recipe as a story about coming home from the pub and wanting an easy fry to serve to his friends, using whatever’s on hand. He does specifically call out mushrooms, bacon, tomatoes, sausages & eggs, and that’s what I’ve typically used. I’ve made my own pork sausage sometimes, and my local Whole Foods used to sell a prepackaged pork breakfast sausage that didn’t have refined sugar (a no-no on the SCD), but they don’t sell that anymore and apparently refined sugar is a staple of breakfast sausage. (Ok, we know sugar is in almost everything anymore, but why sausages?)
Anyway, mine here looks horrible because I didn’t use a nonstick skillet and shove under the broiler like Jamie says to do to finish cooking the tops of the eggs. I had to turn mine and it became a quick mess, so I just dumped it onto the plate and added a little 505 Southwestern chipotle honey green chile on top. Fabulous.
Besides, food is meant to taste good, not look good – a lesson I learned on my senior class trip to Mexico. Perhaps a story for another time, however.
- Skillet on high, sausage first, a little oil in the pan for the mushrooms, season with s&p, add bacon & quartered tomatoes. Cook bacon until crisp, shake the pan, add eggs…wherever. Turn heat down a little, cook until the whites show, then place under the broiler to finish cooking the eggs as you like them.
- That’s it. Really. Don’t overthink it, don’t overcook it.