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Eggs on the Eights
Lanie: No brainer here. Eggs. Bacon. Potatoes. Easy. I
mean, what’s not to like? It only took me one try to get
it right. Now I make it a lot on Sunday mornings. You
should, too. P.S. All this “eights” business is because my
dad was trying to teach me how to make this when I was
really little. Easy to remember and all that.
Rick: I say “ditto” to Lanie’s love for eggs, bacon and
potatoes. But if you’ve ever been the one to fry bacon,
cook eggs over easy and make hash browns for six people,
you know it takes a while. This dish is a big, oven-baked
omelet – they call it a frittata in Italian, though the
Italians would think this one tastes American because of
our smoky bacon (they’d use unsmoked pancetta or bits of
prosciutto ham). And it combines all those delicious
ingredients in one easy, impressive-looking preparation.
Like she says, perfect for Sunday morning.
Serves 6
Do this first:
Bacon: Cut crosswise into 1-inch pieces.
Potatoes: Peel. Cut each one in half, then cut
halves into four equal-sized pieces. Place in a
microwave-safe bowl.
Garlic: Peel.
Eggs: Crack eggs into a bowl and beat with a fork
to break up yolks.
Oven: Place rack in middle of oven and turn on to
350 degrees F.
Set 10-inch non-stick skillet with ovenproof handle over
medium heat. Lay bacon in pan, spreading into single
layer. Cook 8 minutes – stirring occasionally – until it
begins to brown. While bacon is cooking, cover bowl
containing potatoes with plastic wrap and poke a hole in
the plastic. Microwave on high (100%) power for 5 minutes,
until potatoes are almost tender. Add potatoes to pan with
bacon and cook another 8 minutes – stirring occasionally.
Crush garlic through press into skillet; stir in
thoroughly. Sprinkle 1/2 teaspoon salt over the eggs. Add
the eggs to the skillet. Stir slowly 8 times. Place in
oven and bake for 8 minutes. Loosen around the edges and
slide onto a serving platter. Cut into wedges and serve.
(Chopped chives or fresh thyme or parsley sprinkled on top
makes this look really appetizing.)
Recipe from
Rick and Lanie’s Excellent Kitchen Adventures:
Chef-Dad
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Teenage Daughter
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Recipes and Stories
By Rick
Bayless & Lanie Bayless (Stewart, Tabori & Chang; October
2004; $29.95/Hardcover;
ISBN: 1-58479-331-7). |
