Dave's Ultimate Breakfast

This is currently my favorite breakfast. As usual, it's pretty simple and quick to make. It sounds complicated at first, but once you've made it a couple of times it's really fast and simple.

Ingredients

  • 1 large, or 2 small, Yukon Gold potatoes
  • 3 breakfast sausage links
  • 2 eggs
  • 1/4 fresh onion
  • 1 tsp Thyme
  • Dill

Preparation

  1. Preheat the oven to 200 degrees and put a foil-lined small baking pan in it.
  2. Peel the potato(es) and nuke for 4 to 4.5 minutes.
  3. I buy my sausage links in bulk and freeze them. So, if frozen, defrost the 3 links in the microwave after the 'tater is done.
  4. Brown the sausages in a skillet with a teaspoon of olive oil to prevent scorching.
  5. While the sausages are browning, slice the potato(es) into approximately 3/8" slices. Also chop the onion into similar size chunks.
  6. When the sausages are done, transfer them to the foil-lined pan and put them in the oven.
  7. Wipe the skillet out to remove any crust from the sausages and put 2 tablespoons of olive oil.
  8. When the oil is heated (it only takes a few seconds if the skillet is still hot), lay the potato slices in the oil. Dust the thyme over the potato slices and maybe grind some fresh pepper on them as well. Then throw the onions in.
  9. When the potato slices are browned on the bottom, flip them over and also skoot the onion around so it gets cooked as well.
  10. When the potato/onion mixture is done, transfer it to the foil-lined pan with the sausages. Also put a plate in the oven now to warm it up.
  11. Wipe the skillet out again to remove any crusty bits and put just a bit of olive oil in it.
  12. Now this is IMPORTANT! You have to do this REALLY FAST or else you'll scorch and/or overcook the eggs!
    1. Crack the eggs into the pan as you would for regular fried eggs.
    2. Sprinkle a little Dill over the eggs, and some fresh ground pepper if you like.
    3. Pour about 1/8 cup of water into the skillet and cover the skillet with a lid.
    4. Take the warmed plate from the oven and put the sausage/potato/onion on it.
    5. By now the eggs should be just set and somewhat like poached. Transfer them from the skillet to the plate.

This is my favorite Sunday morning breakfast. I'm not hungry until late afternoon after eating this.