While the rest of metabolically deranged America is off spinning themselves into a tizzy over the uncertain fate of a chemically engineered, "cream"-filled yellow sponge cake snack, I've been busy cooking up some power food. Specifically, a delicious and wholesome potato-leek-bacon-egg skillet.
The potatoes (here, a purple variety) and leeks are from my weekly CSA haul. The eggs sourced from a nearby road-side stand as well. I diced the potatoes and sliced the leeks. Usually, I'll parboil my potatoes before frying, but here I employed a fine dice so they would cook up fast and complete. In a non-stick skillet with a healthy dollop of ghee, I added the diced potatoes and cooked over medium heat. I prefer to use ghee because it remains stable over medium-high heat (it doesn't easily oxidize), helps achieve that golden-brown texture, and is delicious!
Once the potatoes are crisp on the outside and tender on the inside, I add the leeks, and cook over medium heat for another few minutes. Once the leeks are tender, I add some chopped bacon and cook until crisp. I then lightly season the mixture with sea salt and fresh ground black pepper. Finally, I add four beaten eggs to the mixture - swirling and tilting the pan to cook the egg. Once the egg is mostly set, you can simply place the pan under your broiler to cook the top of the egg skillet. Alternatively, you could slide the entire egg mass onto a plate, invert the pan over the plate, then carefully flip the plate-pan assembly such that what was once the top of the egg skillet is now face down in the pan. This will cook off the rest of the soupy egg in a flash. Quarter the egg skillet and serve hot. Or you can allow to cool, wrap in wax paper and take it to go for a nice picnic snack.
Real Food. Served, sans: Enriched wheat flour, sugar, corn syrup, niacin, water, high fructose corn syrup, vegetable and/or animal shortening – containing one or more of partially hydrogenated soybean, cottonseed and canola oil, and beef fat, dextrose, modified corn starch, cellulose gum, whey, leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate), cornstarch, corn flour, corn syrup, solids, mono and diglycerides, soy lecithin, polysorbate 60, dextrin, calcium caseinate, sodium stearoyl lactylate, wheat gluten, calcium sulphate, natural and artificial flavors, caramel color, yellow No. 5, red #40..