Sweetheart Breakfast Scramble is yummy caramelized vegetables and black forest ham that will warm your soul. An easy, simple dish that will please the whole family, or that special someone! Comfort food at its best.
I am in love with the Fall Foliage! I am especially excited this year because I am on the East Coast for my first autumn weather. When I lived in California, I would read Country Magazine and look at the Fall leaves changing and find it hard to believe that the leaves could be so vibrant. I had never seen such bright red, yellow and orange leaves. Come to find out, the colors are amazingly authentic.
Every day my son’s dog Buster and I go on long walks around the lake. Yesterday I was stopped frozen in my tracks at the view that was in front of me. There was a beautiful walking path surrounded by bright autumn trees and fallen leaves. We are talking about a lush, colorful, canopy of incredible foliage. To the left was the lake, where the dancing waters reflected the many-hued shrubberies. It literally took my breath away. So I got out my phone and snapped these pictures. Even Buster is excited because he got off his leash for a moment while I grabbed these precious pictures.
After this invigorating walk, I felt deserving of a hardy treat, so I decided to make Sweetheart Breakfast Scramble. It came to mind because it is a memorable egg dish, just like the walking path. It is full of robust potatoes, tender black forest ham, caramelized onions, two different cheeses and other delectable goodies. I couldn’t help using the pancake ring to make the heart shaped egg in the middle. It is perfect for your sweetheart! And speaking of your sweetheart, why don’t you go for a lovely walk down a colored leaf-drawn lane this weekend; then come home and make yourselves this “stick to your ribs” breakfast. Buster highly recommends it, and you already walked it off!
- ⅛ cup olive oil
- 1 tablespoon butter
- 2 medium baking potatoes, peeled and diced
- 1 medium yellow onion, diced
- ½ cup thinly sliced fresh mushrooms
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ⅔ cup cooked black forest ham, chopped (or any ham)
- ½ cup fresh baby spinach, chopped
- 4 green onions, chopped
- 3 tablespoons oil
- 2 pancake egg rings (optional)
- 2 eggs
- ⅓ cup sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
- Heat the ⅛ cup oil and butter in large nonstick ovenproof or cast iron skillet over medium heat. When hot, add the potatoes and cook, undisturbed, until they begin to brown around the edges, about 10 minutes. Continue cooking, turning to brown all the sides without stirring too often. Fry the potatoes until tender and crispy golden brown, about 15 minutes longer.
- Add the onion, mushrooms, salt, garlic powder, onion powder and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes. Stir in the ham, spinach and green onions. Heat thoroughly for 2 minutes and add the cheese on top. Turn off the heat and cover.
- Heat the 3 tablespoons oil in a small non-stick frying pan over medium heat. If you have the egg rings, place them in the pan and spray with non-stick cooking spray. Break the eggs gently into the rings and immediately lower the heat to low. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over the whites only. After a minute or so, and the whites are set, spoon the hot oil over the yolks to help them set on the surface. Continue until it appears to be done, the way you like it.
- In the scrabble pan, remove the lid and the cheese should be melted. Place the scrabble on a plate for serving. Remove the egg with a slotted spoon and place on top of the scrabble.
Next week plan on making our Bacon Croissant Egg Puff, it is also fabulous!
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