3-Egg Skillet with Smoked Cheddar

3-Egg Skillet with Smoked Cheddar

prep time

minutes
cook time

minute
servings
8

Ingredients




























Cooking Instructions

For beans:


1

Place beans in medium bowl; cover with water to depth 1 inch above beans. Soak overnight. In 1-quart nonstick saucepan, heat olive oil over medium low heat. Stir in red onion, celery and fennel. Cook 45 minutes or until vegetables are very tender and straw-colored, stirring frequently.


2

Heat oven to 325°F. Drain beans. Stir vegetable mixture, stock, garlic, thyme and tomato paste into beans. Pour into 2 1/2-quart casserole. Cover; bake 2 hours or until tender and liquid is absorbed, stirring once. Remove thyme sprig.


For hash:


1

Heat oven to 350°F. Prick potatoes with fork. Bake 60 to 70 minutes or until tender. Meanwhile, in 12-inch nonstick skillet, heat vegetable oil and butter over medium heat. Add yellow onions. Cook 20 to 30 minutes or until deep golden brown and tender, stirring frequently. Cool potatoes slightly. Peel and dice. Fold into onions. Season to taste with salt and pepper.


For sausage:


1

Mix all ingredients in bowl of stand mixer using paddle attachment.


For assembly for 1 serving:


1

Heat oven to 325°F. Have all components prepared. For each serving, crumble 1/2 cup (4 ounces) of the sausage on one side of well-seasoned 8 to 10-inch cast iron skillet. Spoon 1 cup of hash on the other side. Keeping separate in skillet, cook over medium heat, stirring sausage to break up. Cook until crispy and cooked through.


2

Meanwhile, press hash into a patty. Cook until bottom is crisp and brown. Turn and cook until thoroughly crisped. Add 1/2 cup beans. Stir to mix all components. Cook until thoroughly heated. In medium bowl, beat 3 eggs with wire whisk.


3

Pour over mixture in skillet. Cook until slightly set. Place skillet in oven. Bake 3 to 5 minutes or until eggs are set. Sprinkle with 1/2 cup of cheese. Return to oven; bake 3 minutes or until cheese is melted. Season to taste with hot sauce. Repeat for additional servings.


Ingredients




























Cooking Instructions

For beans:


1

Place beans in medium bowl; cover with water to depth 1 inch above beans. Soak overnight. In 1-quart nonstick saucepan, heat olive oil over medium low heat. Stir in red onion, celery and fennel. Cook 45 minutes or until vegetables are very tender and straw-colored, stirring frequently.


2

Heat oven to 325°F. Drain beans. Stir vegetable mixture, stock, garlic, thyme and tomato paste into beans. Pour into 2 1/2-quart casserole. Cover; bake 2 hours or until tender and liquid is absorbed, stirring once. Remove thyme sprig.


For hash:


1

Heat oven to 350°F. Prick potatoes with fork. Bake 60 to 70 minutes or until tender. Meanwhile, in 12-inch nonstick skillet, heat vegetable oil and butter over medium heat. Add yellow onions. Cook 20 to 30 minutes or until deep golden brown and tender, stirring frequently. Cool potatoes slightly. Peel and dice. Fold into onions. Season to taste with salt and pepper.


For sausage:


1

Mix all ingredients in bowl of stand mixer using paddle attachment.


For assembly for 1 serving:


1

Heat oven to 325°F. Have all components prepared. For each serving, crumble 1/2 cup (4 ounces) of the sausage on one side of well-seasoned 8 to 10-inch cast iron skillet. Spoon 1 cup of hash on the other side. Keeping separate in skillet, cook over medium heat, stirring sausage to break up. Cook until crispy and cooked through.


2

Meanwhile, press hash into a patty. Cook until bottom is crisp and brown. Turn and cook until thoroughly crisped. Add 1/2 cup beans. Stir to mix all components. Cook until thoroughly heated. In medium bowl, beat 3 eggs with wire whisk.


3

Pour over mixture in skillet. Cook until slightly set. Place skillet in oven. Bake 3 to 5 minutes or until eggs are set. Sprinkle with 1/2 cup of cheese. Return to oven; bake 3 minutes or until cheese is melted. Season to taste with hot sauce. Repeat for additional servings.


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