Eggs over Fried Onions and Potatoes (sweet potato and white)

P1020901We love to have Breakfast for Dinner around here! We raise chickens, so we have the wonderful benefit of always having fresh eggs available. (so nice!) And so I like to make use of this great commodity by preparing Breakfast for Dinner on a regular basis.  It’s a great way to incorporate a meatless dish into your menu and it’s also budget-friendly.

This recipe includes three separate features, put together to create a pleasing blend of flavors and textures. On the bottom is sweet potatoes and russet potatoes, baked until tender and simply seasoned with olive oil, salt and pepper. Right there you already have some sweet and savory flavors going on.  The next layer is fried onions. I think these are what really make the dish, because they have such natural sweetness that really brings everything together and really compliments the eggs. And then, the top layer is a fried egg that breaks open to cover everything with it’s delicious yolk.

Great for a big breakfast, excellent for dinner. I love this combination!

(These amounts will serve about 4 people. I figure 2 eggs per adult)

Here’s what you need:

  • 3 medium sweet potatoes
  • 2-3 large russet potatoes
  • Kosher salt
  • Pepper
  • 2 Tbs. Olive Oil
  • 2 medium/large onions
  • 4 Tbs. butter
  • 8 Eggs

Ok- we start with the potatoes.

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Peel the potatoes and then dice into small chunks

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Place into a lightly greased baking pan. Pour oil over the potatoes and toss to coat well. Sprinkle with kosher salt and pepper.

Bake at 375 until tender- probably about 20-30 minutes.

Let’s move on to the onions:

When the potatoes are about 15 minutes away from being done, dice up the onion.

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Melt 4 Tbs. butter in a small frying pan. When melted, add the onions. Cover and allow to cook for about 10 minutes on medium. Stir occasionally and be sure the onions are not burning. If it seems they are getting to brown to quickly, turn down the heat. (add another 1 Tbs. of butter if needed)

The onions will absorb the butter and cook down to become tender, and browned (but not burnt!)- and slightly caramelized.

For the last few minutes I always turn the heat all the way to low to just maintain the onions until I am ready for them.

And now- lastly- the eggs!

On a griddle or in a frying pan- medium/high hat, melt some butter or lightly grease it.

Carefully crack the egg, gently open it and let the contents slide onto the griddle.

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You want to allow it to cook on that one side until a spatula can easily slide underneath the whole egg. You will be able to tell that the bottom has become more firm. This should take maybe 3 minutes. As soon as you can slide the spatula underneath, flip the egg.

Cook on this side for only a few minutes- though it will depend on how you like to eat your eggs. We like them with the yolk thickened, but still runny. So- I cook them for another minute or so.

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To assemble the food, Pile some potatoes on the plate, Top with onions, and then eggs on top.

To eat: Break open the egg and let that wonderfully rich yellow yolk coat everything!

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