Hello everyone,
How are you these days? Are you starting to prepare for Easter? I’d love to know what dishes you’ll be making for your Easter table: ). As for me, not yet, I still have an extra week before my Easter celebration. But one thing I have decided on is this Easy One-Pan Breakfast recipe. This is what I will be making on the second day of Easter for breakfast. A simple but hearty dish after a weekend of celebration. Crispy, golden potatoes cook down in a hot skillet, soaking up every bit of flavor. Even before fresh eggs are cracked right on top. Everything comes together in one pan, making it perfect for slow holiday mornings or quick weekday meals.
There’s a reason this recipe belongs in a cast-iron pan: it transforms the ingredients, bringing out their richness and creating those irresistible golden edges. The potatoes get those irresistible golden crispy potato edges while staying soft inside, soaking up every bit of flavor from the olive oil, onions, and herbs. And then come the eggs, ahhh, the eggs are gently cracked right into the skillet, settling into the potatoes like little pockets of sunshine. They cook just enough to set, with creamy yolks that mingle with the crispy bits underneath.
This is the breakfast you make on slow weekends. But it’s also perfect for busy mornings because everything happens in one pan: no fuss, throw together a few good ingredients, and enjoy this delicious Easy One-Pan Breakfast recipe made with eggs and potatoes.
Serve it straight from the skillet with warm bread, a sprinkle of feta, or even a handful of fresh herbs. It’s simple, satisfying, and full of that cozy, homemade goodness we all crave.
Have a great morning/afternoon/evening, everyone!! 🙂
Pssssss, it’s up to you if you want to add spinach…..I did 🙂
Easy One-Pan Breakfast Recipe
Equipment
- 1 cast iron pan
- 1 cutting board
- 1 knife
Ingredients
- 10 potatoes Wash off excess dirt, wipe dry, and cut potatoes into cubes.
- 1 onion medium-sized sliced
- 4 eggs medium size
- ¼ cup olive oil
- salt
- pepper
- ½ cup fresh spinach optional
Instructions
- Rinse the potatoes to remove any dirt, then pat them dry with a paper towel.
- Cut them into small cubes. Warm the olive oil in your pan and add the potatoes, stirring to coat them.
- Once they start to sizzle, add the sliced onion.
- Season the potatoes with your favorite spices and stir to coat. If the pan looks dry, drizzle in a bit more olive oil.
- Preheat your oven to 180°C and roast the potatoes for 20 minutes. Don’t stir them so they can develop those golden, crispy edges.
- After 20 minutes, take the pan out and gently create four small wells.
- Crack an egg into each one. Return the skillet to the oven and bake for another 10–15 minutes, until the whites are set and the yolks are still soft enough for dipping.
- Toss in the fresh spinach, and sauté until the spinach wilts.
- Serve warm with feta and plenty of bread.
