Eggs eye view

Or, breakfast for lovers of heat. This is a dish a friend of mine likes to have for breakfast when she's sick. It's a normal breakfast, but it'll clear the sinuses.

Eggs. Plum Creek eggs, Ohio Family Farms cream, Snake Hill Farm Siskiyou immature onions, dried chilis de arbol, garden basil, butter, and salt and Urban Herbs tellicherry pepper. I sauteed thinly sliced onion along chilis (seeded and pulled apart) in some butter with a little salt. Once the onions softened I added eggs that had been stirred to combine the whites, yolks, and a little cream to the pan. Stirring constantly, I cooked the eggs over low heat, adding some salt and ground pepper while they were cooking. Once everything was just about cooked (but still very soft), I added a little basil chiffonade. The basil brought out the best from the onions and chili, and generally made everything smell nice.

Potatoes. Small red potatoes from the Shaker Market, shallots from the same place, Parker's pancetta, underformed (green?) garlic from the garden, hot red pepper flakes, salt and pepper. I started by rendering small lardons of pancetta in a cast iron skillet. Once the pancetta was rendered I added cut up potatoes (with the skin still on), sliced shallot, pepper flakes, and salt and pepper. I put the whole pan in a 450 oven for a good ten minutes, and then under the broiler for about five more minutes. After the potatoes were cooked just about right I turned off the broiler and added smashed and minced garlic to the mix, stirred, and left the whole thing in the still very hot oven (with the heat off) for about five more minutes. Everything was crispy, but nothing was bitter.

And that was it. With some toast and tea it's a pretty acceptable breakfast that's ready to go in around half an hour.