"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Egg Special Recipe

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This recipe for Egg Special, by , is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trent Willmon
Added: Tuesday, January 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Bacon (2 or 3 slices per person)
Unpeeled potatoes, scrubbed and diced (about 1/2 potato per person)
I large onion, chopped
1 Bell pepper, diced
Eggs (2 per person plus 1 or two for the "pan"), beaten slightly
Salt to taste
Pepper to taste
Your choice of cheese, grated

Optional: pickled or fresh jalapeño peppers, minced

Directions:
Directions:
In a skillet, fry the bacon until crisp. Set aside in paper towels, reserving the bacon fat to sauté the diced potatoes.

When the potatoes are about half-cooked (as they are beginning to get tender, but not yet browned), stir in the onion, followed by the diced bell pepper.

While the potato mixture is cooking, break the eggs into a separate bowl; add salt and pepper to taste, and beat slightly with a fork (enough to break the yolks).

Crumble the bacon. Add it, the eggs, and your choice of cheese to the potatoes when they are browned to your liking (I prefer not to have them very brown). With the potatoes already hot, the eggs will cook and the cheese melt quickly. If you want the jalapeño peppers, you can add them just as you're nearly ready to remove from the pan.

Serve with salsa or ketchup.

Personal Notes:
Personal Notes:
The following recipe is something my mom used to love to make for breakfast. One pan -- lots of different flavors. Vary the proportions according to the number of servings and people's tastes.

 

 

 

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