Breakfast Skillet

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

I haven’t worn a jacket at all this week. Or a scarf. Or mittens. Despite the rain, I’m close to pulling out my shorts and flip flops, but I know that as soon as I do we’ll get nailed with a blizzard.

Y’all might be wondering how I can handle 40 or 50 degree weather without a coat. Well, let me tell you, I’m kind of weird. Unlike other Bostonians who bundle up in enormous puffy jackets fit for a trip to Antarctica, I have been sporting a five year old smoker’s jacket from H+M. I like to think that it makes me a stronger person, someone who can handle anything… the freakin’ Polar Vortex.  But the jacket is barely a jacket anymore.  There are holes all over… and I know it’d probably be a good idea to upgrade to something more substantial.  I’m just hoping it’ll last until spring.

This breakfast skillet came about an in attempt to use up some root vegetables from our CSA (It didn’t quite work… we still have a few bags of potatoes).  There have been a few alterations that I’ve made since the first time I tried it a couple weeks ago, but overall the concept has remained the same: a ton of sautéed veggies, a couple of eggs cracked on top, and then loaded with avocado and fresh herbs.  I decided to include some (very slightly) pickled jalapeños on top, but, of course, those could be left off. Or you can just douse it with hot sauce if you don’t feel like going to the trouble of cutting up jalapeños.

Breakfast Skillet via A Thought For Food

  • January 15, 2014 - 12:24 am

    Heidi - Apples Under My Bed - Gorgeous, so much good in one skillet. I just can’t even imagine the coldness in your land right now. I’m currently sweating through our Summer.
    Heidi xo
    ps Heidi Swanson’s salt and vinegar potatoes are my current favourite way to happily use up any excess potatoes.ReplyCancel

  • January 15, 2014 - 5:30 am

    Belinda@themoonblushbaker - I am like you, I have the ability to stand sub zero temps. Last time I went to USA during Christmas I actually forgot a coat and Wore a thin water proof jacket the entire wintery trip.

    And yes it does make a stronger person 😉

    Lovely skillet I simply love food that you can eat straight f4om the pan.ReplyCancel

  • January 15, 2014 - 8:45 am

    Maria - What a great way to start the day!ReplyCancel

  • January 15, 2014 - 10:50 am

    Carolyn - I saw this earlier on Facebook and yeah, I drooled. I’d replace the parsnips with rutabaga for lower carbs but other than that, I’m down with it!ReplyCancel

  • January 15, 2014 - 12:37 pm

    Sandy@ReluctantEntertainer - I’d eat this any time of the day. Beautiful photos, Brian!ReplyCancel

  • January 15, 2014 - 1:37 pm

    Eileen - This sounds so good! I always love seeing surprising veg like parsnips and carrots combined with eggs-it gives me lots of new idea. Yay!ReplyCancel

  • January 15, 2014 - 6:05 pm

    Toni | Boulder Locavore - This is all-day-any-day food for me Brian! I so love your ingredient shots. You are a true artisan.ReplyCancel

  • January 15, 2014 - 7:09 pm

    Arthur in the Garden! - Wow! Looks great!ReplyCancel

  • January 15, 2014 - 10:45 pm

    angela@spinachtiger - This is a positively glorious brunch, breakfast, lunch or dinner. Beautifully put together, and wonderfully photographed. Makes me want to eat it through the screen.ReplyCancel

  • January 15, 2014 - 11:09 pm

    Brooks - Beautiful food from ingredients to finished dish. Your work brings joy, Brian. Thank you for sharing it with us!ReplyCancel

  • January 15, 2014 - 11:18 pm

    Tieghan - Beautiful! I am a sucker for those runny eggs!ReplyCancel

  • January 16, 2014 - 1:42 pm

    Alison @ Ingredients, Inc. - gorgeous! I am hungry nowReplyCancel

  • January 16, 2014 - 3:41 pm

    Shaina - You must be related to my husband with your refusal to wear a proper coat. The other day he was out in the 35-degree weather in a long-sleeved t-shirt. Of course, when you compare 35º to -50º it feels downright balmy. Skillets with the eggs added directly in are one of my favorite meals. I rarely eat them for breakfast because while I like breakfast food, I’m not much of a breakfast eater before 9a. This looks wonderful. Perhaps for dinner tonight.ReplyCancel

  • January 16, 2014 - 5:41 pm

    Tess @ Tips on Healthy Living - This looks delicious! Have you tried or would you recommend serving this breakfast skillet with corn tortillas?ReplyCancel

  • January 17, 2014 - 6:41 am

    Mardi (eat. live. travel. write.) - So so beautiful Brian! What a great way to start the day!ReplyCancel

  • January 17, 2014 - 9:01 am

    Sommer @ASpicyPerspective - Your spicy breakfast skillet is perfect for Breakfast, lunch or dinner!ReplyCancel

  • January 17, 2014 - 12:44 pm

    Jen @ My Kitchen Addiction - I figured I’d stop by and see what you’ve cooked up and photographed lately while Maddie naps… I’m running on very little steam, but I always find your recipes and photos to be so inspiring. I’m loving this one… Especially the pickled jalapeños. I always make jars and jars of them every summer when they explode in my garden. I might have to put them to good use this weekend. Thanks for the breakfast inspiration!ReplyCancel

  • January 17, 2014 - 1:39 pm

    lisa @garlicandzest - I would like to jump off of a high dive, right into this! Looks yummy – your photographs are beautiful!ReplyCancel

  • January 18, 2014 - 4:57 am

    Helen @ Scrummy Lane - Beautiful photos! I’ve been seeing quite a few of these veggie and eggs skillet breakfasts around recently … must try one soon!ReplyCancel

  • January 18, 2014 - 9:58 am

    Lora @cakeduchess - I want this for breakfast, lunch and then again later for dinner today. Just love this, Brian! Hope your year is starting off in a smashing way!xxReplyCancel

  • January 18, 2014 - 9:01 pm

    Currently Crushing On. | pinmeplease - […] spicy breakfast skillet. dying for […]ReplyCancel

  • January 18, 2014 - 9:52 pm

    Aimee+@+Simple+Bites - This looks so hearty and substantial, Brian. Would love to wake up to this for breakfast.ReplyCancel

  • January 19, 2014 - 8:54 am

    Joanne - For most of the winter I end up wearing my Boston marathon jacket(/windbreaker) as a coat (but keep in mind my daily commute involves walking across the street to lab) but this year I’ve finally had to break out something substantial. It’s been weird.

    And if I don’t get to have this for breakfast in the next week, I might just cry. Breakfast-for-dinner would be okay also. Looks amazing!ReplyCancel

  • January 19, 2014 - 11:21 pm

    Monet - It was over 60 degrees here today. 60 DEGREES! What’s going on with our crazy weather!?!? Like you, I tend to bear the cold with less-than-stellar outerwear. What doesn’t kill you makes you stronger right? And maybe it has something to do with the food I eat. All the fruits and veggies keep my immune system strong. This breakfast skilled would be great way to keep a good thing going! What a delicious and flavorful way to start the day. Thank you for sharing Brian!ReplyCancel

  • January 20, 2014 - 8:40 am

    Crush Mondays | Oh, Hey, Jamie Bakes - […] 5. Yum a spicy breakfast skillet!! […]ReplyCancel

  • January 22, 2014 - 2:48 am

    Sylvie @ Gourmande in the Kitchen - I don’t know how you do it, I’d be bundled up from my head to my toes in that kind of weather. I guess the weather out here has me spoiled.ReplyCancel

  • January 24, 2014 - 11:00 pm

    Beard and Bonnet - This is seriously stunning!!! Making it this weekend for sure. Thanks so much for sharing.:)ReplyCancel

  • January 27, 2014 - 12:31 am

    Stuff I Found While Looking Around Cupcakepedia - […]  spicy breakfast skillet. Give me anytime! […]ReplyCancel

  • February 12, 2014 - 7:05 pm

    Lisa [With Style & Grace] - This is totally my breakfast comfort. I’m bookmarking to make one of these weekends!ReplyCancel

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