It’s a rainy Sunday afternoon with thunder in the background. Thunderstorms are one of my absolute most favorite things ever.

My poor dog has every noise possible coming from her belly today and has eaten grass three times. I don’t know what to expect later. I’m hoping for the best.

Sunday is one of my favorite times to take it easy in the morning, have a cup of coffee, and then eat a late breakfast. I was craving one of the breakfast skillets that Steak and Shake makes, but I didn’t want to leave home.  

I cut up a couple of potatoes, seasoned them with paprika and seasoned salt, and fried them in approximately 1 tablespoon of olive oil in a small skillet on the stovetop until they were almost done. While they were cooking, I preheated the oven to 350 degrees, heated a small iron skillet, and then added the potatoes to the iron skillet.

I placed the skillet with potatoes back into the oven to roast & finish cooking while I cooked my egg & prepared my toppings, approximately 10-15 minutes.

Fry your egg to desired level of doneness & place on top of the potatoes & add the toppings you like. I kept it simple with radishes, cilantro, avocado, and salsa. Other toppings that you may like are a spritz of lime juice, hot sauce, sour cream, and/or green onions.

This was just as good as a breakfast skillet at any restaurant, and definitely more economical.

Sometimes, I don’t know why I don’t make these more often. So simple, but so delicious. Also, you guys know I don’t stress about carbs. You need them for a lot of reasons, and WHOLE FOOD complex carbs are the best way to have them.

If you make this, please let me know how it turned out!

Happy cooking!