Sunday, March 20, 2011
A Heap of Breakfast
Atlanta has a chain of breakfast diners that got it right. Key locations, good coffee, counters, quick waitresses, and even quicker line cooks. Although I will debate the validity of a whole wheat biscuit, I love Thumb Ups Diner. I particularly enjoy their breakfast heaps, which consist of homefries, and whatever else you want, fried up, covered with cheese and topped with eggs, all just how you like it.
I don't like to wait, however, and sometimes I can't guster the muster to get in the car and wait twenty minutes for a table or seat at the counter on a Saturday morning. Good thing I like to cook.
Breakfast Heaps for Two
I usually order a veggie heap but Brian likes his with bacon or sausage. This is our compromise. Also I prefer my egg over easy, while he prefers his scrambled. I find our 12 inch non-stick has enough room to do both as long as I start the scrambled eggs first and keep them to one side.
1 large russet potato, chopped
salt and pepper, to taste
4 rashers of bacon, chopped
1/2 medium onion, chopped
1/2 small bell pepper, chopped
1/2 small zucchini, chopped
handfull of broccoli or spinach
1/2 cup shredded sharp cheddar
2 large eggs
In a small pot, cover the potatoes with water, add a pinch of salt and bring to a boil over medium high heat. Cook the potatoes until fork tender, about 6 minutes.
Meanwhile, heat a cast iron or non-stick skillet over medium high heat. Add the bacon and cook, stirring occasionally until some of the fat has rendered and the bacon is beginning to brown. Add the onion and cook 2 minutes or until softened.
Drain the potatoes well and add them to the skillet along with the peppers, zucchini and broccoli. Season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the potatoes begin to brown and the other vegetables are tender crisp.
Divide the mixture between two oven safe bowls. Heat the broiler to high. Clean out the skillet, if necessary, and cook eggs as desired. Sprinkle the bowl with cheese and broil while the eggs cook. Top cheese with eggs and serve immediately with hot sauce.