Cast Iron Eggs
When you need to put together a healthful meal and your kitchen time is limited, turn to your cast iron skillet. This recipe for a crispy, cheesy egg dish is a modification of a Martha Stewart recipe and is easy, quick and fabulous!
Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown. Crack eight to ten eggs on top of the melted butter and mushrooms. They will be crowded and the uncooked whites will overlap as though they are running together. Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes. Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs. Allow the eggs to cook for three more minutes on the stove top. Finally, sprinkle with one cup shredded sharp cheddar cheese. Place the skillet into a 350 degree oven and let bake for six minutes. Serve by scooping out onto plates with a large spoon – no slicing.
Serve with warm biscuits, butter and jam, or hot cornbread with butter and honey. Add some fruit and you’ll have a meal fit for a king or even a cowboy!