Wonderful Wednesday Recipe: Rosemary, Baby Potato and Fried Egg Skillet

In true Toronto fashion we’ve hopped from winter to summer in a matter of days. No sooner had the below freezing nights subsided when the summery temperatures whirled in – bringing with them some heavy rains (no storms yet, but I’m sure they’ll be along yet any day now). Perhaps it’s a little early to say that spring skipped us over entirely, but if the past is any indicator of the future, than chances are those humid dog days will be here in the blink of an eye.

Before they do though, and the thought of heating up our tiny, stiffing hot apartment kitchen becomes about as inviting as swimming with a pack of sharks (ok, maybe I'm exaggerating a tad - but not much ;D), it’s a joy to turn out quick, delicious recipes like this week’s skillet crowd pleaser with fresh spring produce.

Bursting with tastes from the garden care of the fresh rosemary, mushrooms and darling baby potatoes, this dish can be made without the eggs, if you wish (or simply with egg whites, for all the flavour with less of the calories), or changed up by swapping in different herbs or veggies (think oven-roasted cherry tomatoes and fragrant basil for an Italian spin or caramelized shallots and zingy tarragon for a French inspired breakfast).


{Whimsically sweet little baby potatoes engaged in cheerful conversation smile out from this charming vintage illustration. Less anthropomorphic ‘tatoes make this scrumptious skillet dish just as much fun. Image via Wyle_hare’s Flickr stream.}


You can speed up the cooking time of this hearty recipe even further if you use cubes of leftover boiled, steamed or baked potatoes (using baby potatoes isn’t a requirement by any means, merely a suggestion, stand sized spuds work wonderfully here, too – as to precooked sweet potatoes or yams).

I think this makes a fantastic breakfast dish anytime you need plenty of fuel to see you through a long day – or as a light lunch or supper. It can even be packed up (after being cooled in the fridge) and taken on a picnic, paired with fresh fruit like pears or peaches, homemade rolls and your favourite chilled summertime beverage.


Rosemary, Baby Potato and Fried Egg Skillet


Ingredients

• 450 grams (1 lb) new potatoes, washed and cut into cubes (I like to leave the skins on, but it's up to you)

• 2 tbsp better or or olive oil

• Leaves (needles) from about 6-8 stems of fresh rosemary

• 1 garlic glove (or to taste), peeled and finely chopped

• 125 grams (1/4 lb) white or brown mushrooms, cleaned and sliced or quartered

• 2 large eggs

• Freshly cracked sea salt and black pepper, to taste


Directions

In a large sized skillet, griddle or frying pan, heat 1 tbsp of the butter (or olive oil) over medium high heat, until the butter has just melted (or the oil has heated slightly), then add in the potato cubes. Cook, string occasionally, for about 15 to 20 minutes, or until the potato cubes have just cooked through.

Next sprinkle the fresh rosemary, chopped garlic, and sliced mushrooms over the potatoes; cook everything together for a few minutes until the mushrooms are lightly cooked through (take care not to overly brown the garlic as this will impart a bitter, unwanted flavour to your final dish). Season to taste with salt and black pepper.

Push the vegetables to one side of the pan (or remove to a plate if you need more space in the pan) and add the remaining tbsp of butter (or olive oil). Add both of the eggs, one at a time and fry (sunny side up or down) until cooked to desired degree of doneness has been achieved.

Divide the eggs and vegetables between two plates (or make more eggs and divy the potato mixture between 3 or 4 people) and serve at once with salt and pepper at the table. All the better if eaten in a sunny breakfast nook or on the sun-kissed patio.

Serves 2 people

Bon appétit!