It’s the last weekend before the final gorge, aka Thanksgiving.
But before you sweat it out over the pumpkin pie with distant cousin Miranda who doesn’t hesitant to tell you allllll about her kids amazing experience at the gifted children’s private school where they’re getting straight A’s or listen to Uncle Barry’s wife #4 who he met on his most recent trip to Baja, we must eat breakfast. Something that’s hearty enough to nourish us early in the a.m. and carry us past noon or until the big bird sings and more “interesting” relatives show up.
For breakfast I like to go with the antithesis of what I’ll be eating later in the day, which means I want something other than an American breakfast.
I present to you my Pepperoni Italian Egg Skillet.
Pepperoni Italian Egg Skillet
- 3 tablespoons butter
- ½ cup onion chopped
- 1 cup pepperoni sliced or diced
- 2 cups cherry tomatoes
- 2 cups new potatoes cooked and sliced
- 1 teaspoon oregano
- ½ teaspoon kosher salt plus more to taste
- ½ cup fresh spinach leaves
- 4 eggs
- ¼ cup fresh basil leaves
- 1 cup Ricotta cheese
- In a 9-inch skillet, melt butter over medium heat and cook onion and pepperoni together until onion starts to become translucent, about 3 minutes. Add new potatoes, tomatoes and oregano, and ½ teaspoon salt. Stir and cook for another 5 minutes.
- Add spinach and with a spoon create 4 nests in potatoes for eggs to cook in, add eggs and then cover and cook for 2-4 minutes depending on your egg preference. Garnish with basil leaves and dollops of ricotta cheese. Season with salt if needed and serve.