It is Fiesta Friday again! So why not spice things up with a breakfast dish using something I always thought I hated, but actually like…curry.
The funny story behind this breakfast is that it was never supposed to be. 🙂 At least, I didn’t think it was. My hubby needed a quick breakfast, so I walked downstairs to the kitchen determined to just throw something simple together that I have made before. I told myself that I wouldn’t do any of my experimenting, like I am so likely to do these days. 🙂 Nope, no experimenting!
The next thing I knew I was pulling things out of the refrigerator and out of the cabinet that I literally had no idea what I was going to do with. But I was excited, and that is how this breakfast came about…it has unusual ingredients that I never would have thought would go together, but they actually do, and my hubby and I both liked it! Savory & sweet!
CINNAMON, CURRY APPLE & EGG SKILLET
*Created by Lori at Creating Beauty in the Kitchen
- 3-4 eggs
- 2 small apples
- 1/4 cup red onions
- 3 tsp cinnamon
- 1/2 tsp curry
- 1/4 cup apple juice
- 1 sprig of rosemary
- 1 tbsp olive oil
- Cut up the onion and apples.
- Put 1 tbsp olive oil in a medium to large skillet on medium heat.
- Add the onion and apples to the skillet.
- Mix the cinnamon and curry together. Sprinkle over the apples and onions.
- Let cook for a couple minutes, then add in the apple juice. I let it cook for a while longer, softening up the apples some.
- Move the apples and onions to the sides of the skillet and add the eggs to the middle, making sure not to break the yokes.
- This is when I added the fresh rosemary, sprinkling it around.
- Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
- Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
- Eat immediately!