Sunday Brunch: Easy Skillet Breakfast

When I moved to Alaska from Florida at the tender age of nineteen, the biggest lifestyle transition wasn't the winter weather, or the mountains, or the isolation from the rest of the world.  It was the complete and utter culture shock.  So many things I'd held sacred growing up in a tradition-bound Southern environment were scoffed at by the more laid-back denizens of the Pacific Northwest.

Nine years later, I find myself speaking without that genteel drawl.  I've given up trying to located pickled watermelon rind at the supermarket.  I've accepted the food of a region populated mostly by displaced Minnesotans, which means I don't complain anymore when the coleslaw isn't sweet enough.

Classic Sunday brunch, however, is mine to keep.  Spring through summer, it's enjoyed while watching a Nascar race; in winter, football games.  It's one of the few instances when there's zero pressure to produce a meal as efficiently as possible.  I luxuriate in the serenity of a Sunday morning kitchen, taking in the more sensuous aspects of cooking.  My nose delights in the clashing aromas produced by chopping red bell pepper, red potatoes, and onion.  My eyes lust after the deep color of an egg yolk,  the coy speckles of pepper, parsley, and chili pepper dusted onto the vegetable melange.  My tastebuds do a slow dance with cheese I nipped to taste for freshness.


Skillet breakfasts offer a nearly overwhelming, yet inexplicably balanced blend of flavors.  I've found an alternative method to prepare the satisfying dish, managing to save time and calories in the process.

EASY SKILLET BREAKFAST
Servings: 2-3
   
1/2 large yellow onion, finely chopped
1/4 large red bell pepper, finely chopped
2 large red potatoes, chopped into 1/2-inch cubes
Olive oil
Onion powder, garlic powder, dried parsley, chili powder, salt, black pepper
1/2 cup ground pork sausage
4 eggs
2 tablespoons dairy (milk, half-n-half, or cream)
1 tablespoon butter
Salt and pepper to taste
Shredded cheddar cheese

Preheat oven to 400°F.  Cover a wire cooling rack with aluminum foil (lightly greased).  Chop vegetables.  In a gallon-size plastic bag, toss vegetables with oil and seasonings.  Place on the foiled rack, spreading the vegetables out in a single layer for even cooking.  Bake for 25-30 minutes.  Meanwhile, start browning the pork sasuage, breaking it up into very small bits with a potato masher.  When the vegetables are fully cooked, remove from oven and mix in the cooked sausage.  Immediately begin scrambling the eggs in a skillet with the butter (do not use margarine, eggs will brown too easily).  When eggs are almost done, turn off the heat to the skillet and sprinkle with cheese.  Plate the vegetable-sausage mixture, then top with fried egg.  Sprinkle with chopped chives for garnish.