In my much younger, and very much more foolish days, I would stay out all night accompanied by friends and beer, and then greet the dawning day with lots of coffee and a “Farmer’s Skillet” at the 24-hour diner.
The Farmer’s Skillet was just hashbrowns with onions, peppers, sausage, eggs and cheese sauce. The beauty of this meal was that if you ordered your eggs over easy, the yolks just oozed and combined with all of the other ingredients and created a dish that needed no skill or decision-making to eat. This was important given the hazy fog most of us were in. Then we’d all wander home, pull all the blinds, and sleep half the day away.
Every now and then I still get that craving, even without the inducement of the alcohol. And so this morning for breakfast I piled bacon and eggs on some hasbrowns and ate.
Note: The eggs in these pictures were done way too well to get the full effect of oozing yoke. Why, you might ask? Because people keep forgetting to tell me that my All-Clad stainless steel everyday pan is HOT when you pull it out from under the broiler, and you really should use hot pads.
The eggs cooked away while I ran my burning hands under the faucet!
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