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
PrintIngredients
- 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
Instructions
- 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.
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Susan
The pepperoni egg skillet is one of my favorite new meals of 2013. My husband and I love it. Whenever I make it, the kids wish I would make more of it so they could have some too.
Cookie and Kate
That skillet looks marveloussss. And way to go, Nordstrom!
Cathy @ Noble Pig
Whoa, I could eat that whole pan…yikes!
Kristy
Ooh those eggs look amazing!!
Krista
Snapchat = teenage heaven!
Cassie | Bake Your Day
Yay for a holiday issue. Can’t wait to see it!
Mackenzie {SusieFreakingHomemaker}
Holy cow – this egg skillet looks phenomenal!
carrian
wanting those deviled eggs.
Barbara | Creative Culinary
Not only does Nordstrom no open on Thanksgiving but NONE of their Christmas displays are in the store until the day after Thanksgiving. I love that about them.
In other news? It used to mean that my daughter Lauren, who is one of their visual merchandisers, never would be here for Thanksgiving as her team worked all day getting out the decor they spent months working on behind the scenes. Last year the Denver store decided to work all night Wednesday so they could actually be with their families on the holiday. Asleep maybe but at least with them…that is better. :)
Last news? This looks fabulous. I may not have pepperoni but think I will soon have some eggs with tomatoes and spinach. Starving and this should do it.
I’m with you. I LOVE the holidays but things are just going way too fast so I appreciate a little slow down on the marketing side too.
Robyn
Those deviled eggs look fantabulous…how do i make them! Well, everything looks that way – thanks so much!
The recipe will be in the next issue of FoodieCrush magazine which will be live the first week of December. They are divine!
Robyn
Thanks! So we will have them Christmas and not Thanksgiving. That’s okay as long as we get to try them.
Emily
I refuse to shop before midnight Thanksgiving Day. It’s ridiculous! And I love the idea of something non-American for the other meals of the day. Mmm…
Mandie @ Oh So Decadent
That’s such a great idea to go with something not so American for your Thanksgiving breakfast. Such a great way to spice up the morning before!
Kathryn
Oh Heidi, you’re such a tease with all these sneak peeks at the next issue of Foodie Crush!
Love your friday faves too, you always find such interesting links!
fruitandcake
It looks great. Love your photos. Thanks.