Day 112/365 Eggs..

by Russell Smith April. 21, 2019 282 views

Hmmm eggs . Hard boiled , candy eggs, chocolate eggs, fried and the list will go on for a while. I am not one for breakfast outside of coffee for 97% of the time. Today since I got eggs out of the fridge I decided to use a few left over items and make a skillet bake. I used Collard Greens, Tomatoes , Parm and garnished with green onion.

A quick take on breakfast . I think from Start to finish it took about 10 maybe 15 min including taking a few shots .

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Jay Boggess 10 months, 1 week ago

Beautiful! Good idea to bake it in the oven, instead of on the stove top.....

10 months, 1 week ago Edited
Russell Smith Replied to Jay Boggess 10 months, 1 week ago

Thank you .

10 months, 1 week ago Edited
Jay Boggess Replied to Russell Smith 9 months, 2 weeks ago

smile+1

9 months, 2 weeks ago Edited
John Waco Jr 10 months, 1 week ago

It looks like a good camp fire breakfast

10 months, 1 week ago Edited
Russell Smith Replied to John Waco Jr 10 months, 1 week ago

That is what gave me this idea. :)

10 months, 1 week ago Edited
Camellia Staab 10 months, 1 week ago

Looks really good and easy to make.

10 months, 1 week ago Edited
Russell Smith Replied to Camellia Staab 10 months, 1 week ago

Super easy to make and thank you.

10 months, 1 week ago Edited
Berckmans Peter 10 months, 1 week ago

Can eat that as breakfast everyday

10 months, 1 week ago Edited
Russell Smith Replied to Berckmans Peter 10 months, 1 week ago

I think I could too :)

10 months, 1 week ago Edited
Sherry Hill 10 months, 1 week ago

i love eggs.. and that looks delicious!
and you must have a great seasoned cast iron pan if you can do eggs in it.. i love cooking in cast iron, but always do my eggs in a little no stick pan i only use for eggs.. :)

10 months, 1 week ago Edited
Russell Smith Replied to Sherry Hill 10 months, 1 week ago

This one is around 100 years old or a bit over. It was my great grandmothers and may go back a ways before that. It is incredibly lightweight. This is one I bake my cornbread in so when I bake that I use a decent amount of Lard (gives a nice crispy crust to it.) in the pan; so I never really loose the seasoning and it is insanely simple to clean. 
If I have a pan that the seasoning is going I will clean it real well put a layer of lard or  veg shortening and bake it for an hour or 3 at 400-450 . Usually that fixes any issues. I do like older pans for eggs because they are smoother inside newer ones have a texture from the factory that I do not care for and no amount of high heat removes it . I think it just wears down over time. I have some non stick but honestly I hate using them because the cast iron does a better job at non stick.

10 months, 1 week ago Edited
Sherry Hill Replied to Russell Smith 10 months, 1 week ago

mine aren't that old, and i know they need some new seasoning.. i can't help but wash them when i'm done, tho i oil them right back up, they need the good hot bake time again..

10 months, 1 week ago Edited
Olga Helys 10 months, 1 week ago

So yummy!

10 months, 1 week ago Edited
Russell Smith Replied to Olga Helys 10 months, 1 week ago

Thank you.

10 months, 1 week ago Edited
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