Cinnamon, Curry Apple & Egg Skillet

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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. πŸ™‚ 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. πŸ™‚ 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!

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CINNAMON, CURRY APPLE & EGG SKILLET

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 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

DirectionsFinal

  • 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!

Lori

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36 thoughts on “Cinnamon, Curry Apple & Egg Skillet

  1. Pingback: Fiesta Friday #7 and Divorced Eggs | The Novice Gardener

    • Thanks Chef Julianna! I am so glad it sounds good to you! Like I mentioned to Joanna above, it sounded so weird to me as I was doing it…I was nervous….so I am happy that the sound of it doesn’t scare you off! You must have an adventurous palette! πŸ™‚

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    • Oh wow Denise! Thank you so much for such a compliment! Now THAT just made ME so happy….:-) . Let me know what you think if you try it out! And thanks for stopping by and following the blog. I am excited to go check yours out!

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    • Hi Cathy! Thanks for stopping by! I’m so glad you like the sound of this. I used to not be a big breakfast person, but I am loving it now. There are so many creative things you can do!

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  2. That’s how I roll in the kitchen most of the time, Lori! Hey, I was just going to fry some eggs, but hey here are some old potatoes and hey, there’s half an onion from yesterday…. next thing I know, I’ve made some hash brown and eggs casserole! Happens all the time, lol… This looks so yum! πŸ™‚

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    • Hi Angie! Thanks, and thanks for starting to follow my blog…fun! I loved hearing that that’s “how you roll” in the kitchen! That is certainly becoming how I roll as well, which is really different from how I ever imagined me cooking…well, I don’t think I ever imagined me cooking…period…LOL! πŸ™‚

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    • Thanks so much! And thanks for stopping by and following my blog. I just went over to yours and am following it now too. Fun to meet another person who is like me…hehehe.

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  3. Lori – I see you are using curry. That is one spice I really don’t care for. Do you like it? What made you think of using it? Inquiry minds would like to know πŸ™‚

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    • I always thought I hated it myself, but I actually like it. The reason I thought about using it is because I have eaten a few dishes at other people’s houses recently that had a little curry in it…I liked it.

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  4. Lori, this dish looks fabulous–so healthy and energizing for a morning meal. I love just tossing everything I have in the fridge into a pan, too. Your apple curry concoction sounds perfect with eggs!

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