A Country Egg Skillet is a savory and satisfying entrée for any meal of the day.
Breakfast is a favorite meal of ours, but that doesn’t mean it has to be served in the morning. In our house it is very common to have standard breakfast food for lunch or dinner. We like to think of this Country Egg Skillet as a way to “kick it up a notch”, as Emeril would say. I started by using our go-to traditional crepe recipe as the base. But this crepe is of the savory variety, not the traditional sweet version that most people are used to.
This recipe is what I would call “country elegant”. I used a savory sauce along with mushrooms, potatoes, and roasted tomatoes to give this recipe a country taste. Jackie wasn’t quite sure what I had in my head when I tried to explain my vision of this dish to her. I am not even sure that I knew exactly what the end result would be, but that is the beauty of creating new recipes. You have to go with your gut.
I love the addition of pea shoots that we found at the farmers’ market. The idea came to me when we were at one of our favorite stands that sell an array of sprouts and micro greens. The pea shoots round out this dish beautifully, and give it a perfect finish. I think it is a bit more elegant than a traditional parsley or basil garnish. Each bite is complex, savory and delicious. This Country Egg Skillet is a well-rounded meal: for breakfast, lunch, or dinner. Bon Appétit!
- FOR THE CREPES:
- 1 1/2 C all purpose flour
- 3 Eggs
- 3/4 C milk
- 3/4 C water
- 3 tbsp butter melted
- pinch of salt
- FOR THE SAUCE:
- 1/2 C sour cream
- 1/2 C shredded cheddar cheese
- 1 tsp garlic powder
- 1/4 tsp truffle oil
- 1/4 tsp black pepper
- 1 tsp chopped parsley
- FOR THE FILLING:
- 1 tbsp olive oil
- 4–6 button mushrooms
- 1/2 C petite baby potatoes
- 1 egg
- 4–6 cherry tomatoes
- 1 tbsp pea shoots
- TO PREPARE CREPES:
- In a mixing bowl, whisk eggs and add flour and combine.
- Add water and milk and mix until smooth.
- Add butter and salt and mix
- Using a 10″ non stick sauté pan, spray the first time with a light coating of non-stick cooking spray and add about 1/2 C of crepe mix into a heated pan and swirl the pan around so the batter coats the entire pan.
- Cook about 2 minutes over medium high heat, until edges pull away and crepe starts to brown.
- Flip crepe over and cook an additional minute.
- Continue until all mix is used (this can be wrapped in plastic and stored in refrigerator for 4-5 days to use later).
- Heat the same skillet over medium high heat adding the olive oil and mushrooms, potatoes and cherry tomatoes.
- Cook for about 5-8 minutes until potatoes are fork-tender. Remove from heat and transfer to a bowl.
- Cook an egg to your preference.
- Prepare sauce by mixing all ingredients in a small bowl.
- TO ASSEMBLE:
- (We served it in a 6 inch skillet, however a 10 inch dinner plate will work)
- Place crepe on plate and add a couple dollops of the sour cream sauce and top with vegetables and egg. Garnish with pea shoots and salt and pepper as needed.