Breakfast After a Morning of Antiquing

By Lori Powell

Oh yes, another weekend… except this is the first time I ventured out to have some fun which did not include a stop at a Home Depot, Lowe’s or the hardware store.

Ohhh, the lovely search and find of special objects and lure of antique shops and garage sales! Unfortunately Pennsylvania has plenty of them to satisfy my obsession of finding treasures amongst other people’s castaways. And yes, find I did…some old copper pots….old silverware and some pictures for the walls.

I am a huge fan of “Antiques Road Show,” except I am never home when the darned program is airing. Like the other folks clasping their treasures on the show, I am convinced I have a Picasso amongst my finds, except I still haven’t figured out which one has disguised itself as just an ordinary Joe!

Searching for treasure is hard on the eyes and legs. And it calls for a lot of endurance and patience. One can work up an appetite while holding all the hope of finding the next Rembrandt in all that dust.

Since you have to start out early, there is no time for a breakie or bite except some jolting, high-caffeinated beverage to keep you going. Don’t let my Weight Watcher’s leader know that, since yes, I do know breakfast is the most important meal of the day…but not before I find the treasure or let someone else find it.

Skillet Country eggs is what I made after my first treasure hunt in Pennsylvania. I use olive oil to cook the eggs and save the butter for the toast. Also, precooking the bacon in the oven on a rack renders out the extra fat and lining the pan with foil makes clean-up a breeze.

I would have used my lovely old cast iron skillet for the eggs but the only ones I brought with me so far to Pennsylvania were my grandmother’s Dutch oven and my large skillet.

Next time….

Skillet Country Eggs
Serves 2 or 4 (depending on how hard the hunt was)
6 slices bacon
5 small tomatoes
1 large sprig fresh rosemary, snipped from the garden
Salt and freshly ground pepper
4 tablespoons olive oil, divided
1 small red onion, chopped
½ cup chopped bell peppers
8 ounces sliced mushrooms, divided
6 large eggs, lightly beaten
2 tablespoons chopped fresh chives
1/3 cup grated Cheddar cheese
5 ounces baby spinach

Preheat oven to 425F. Arrange bacon in one layer on a small cooling rack set over foil on one end of a shallow baking pan. Place tomatoes cut- sides up, on the other end of the pan on foil (see photo).

Remove rosemary leaves from sprig by running your fingers in the opposite direction from the direction of the leaves. Sprinkle bacon and tomatoes with rosemary leaves and place the twig on top. Season tomatoes with salt and pepper. Bake in middle of oven, turning bacon halfway, for 12 to 15 minutes, until bacon is almost cooked all the way through and tomatoes are wilting.. Transfer bacon to paper towels to drain and keep tomatoes warm, covered.

Heat 3 tablespoons of the oil over moderately high heat in a medium (9-inch) heavy skillet. Cook onion and peppers, stirring occasionally, until softened, about 4 minutes. Add half of mushrooms and continue to cook, until golden, about 4 minutes more. Pour in eggs and cook over low heat until bottom and sides are starting to set, about 2 minutes.

Preheat broiler to high. Sprinkle eggs with chives and cheese. Arrange bacon on top criss-crossing the strips and broil about 5-inches from heat. Broil until eggs are golden on top and are set and beginning to puff, about 3 minutes (depending on broiler).

Remove skillet from heat and let stand 5 minutes. Meanwhile cook remaining mushrooms in remaining 1 tablespoon oil in another medium skillet over moderately high heat until golden, about 4 minutes. Add spinach in batches and with tongs, keep tossing until just wilted, about 2 minutes.

Cut skillet eggs into 4 wedges and transfer with a spatula to serving plates. Serve with roasted tomatoes and cooked spinach.

NOTE: Serve with buttered toast made from seeded whole wheat bread…sweet!!!

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