Eggs and olives..
Hard boiled eggs, green olives, and mayo (too much mayo in this case)
My sister lives in Amish country. Evidently, this is a common dish for them. Not necessarily as a breakfast item perhaps, but since I eat hard boiled eggs for breakfast pretty often, that's what made sense to me..
Not the greatest photo since i threw this together at my desk at work..
It could stand a bit of tweaking, but not a bad combo if you like olives
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve always made omelets in non stick or cast iron pans. As I’ve become more comfortable with stainless steel pans, I decided to try making omelets in mine. It’s not really an issue. You do have to adapt a little to the material you’re using, of course; I haven’t gotten a good classic omelet, because I’ve been using 2 eggs in a 10” skillet. For a classic omelet I’d want 3 eggs in an 8” skillet. But these rustic omelets are exactly what I’d expect.
I think the key is using the right heat. IR guns are cheap now, around $10. You want the pan right around 300°; that’s the temp where you drop the eggs in and they start cooking, but not violently. Then when you get used to how the stainless heats on your stove, you won’t need the IR gun.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I’m kinda not following the “rules” here…. But while perusing the Pinterest…. I came across this and immediately thought of this thread and Mosca and 58limited
Creamy Green Chile Breakfast Enchiladas with hash browns, sausage, peppers and fried eggs is a breakfast twist on a dinner favorite!
and what I’m doing with my next batch of chicken chile verde! Oh wait…. Maybe I have some in the freezer….. (spinning my cape and twirling down the bat pole).
Hmm..I have some green Hatch enchilada sauce in the freezer, home made breakfast sausage, and most of the other ingredients. I need to get some bell peppers, or use a poblano and some red jalapenos from the garden. Oh Oh, I have ripe red Chimayo chilies in the garden. This might happen , unless laziness...
SheilaAnn I made these, for dinner not for breakfast. These are very good but they do take a bit of time to prep. I was out of corn tortillas so I made white corn tortillas with Masienda masa and the pepper water that I saved when I roasted Hatch chilies. For the enchilada sauce and canned green chilies I used 1.5 cups of the Pueplo Chili that I made a week or so ago, its mostly Hatch chilies (4 lbs in the batch) plus some tomatoes and onions. There is also pork but small pieces that don't stand out.
Turns out I had a green bell pepper but I used jalapenos and Chimayos from my garden in place of the red bell pepper. Otherwise I followed the recipe.
Hash browns and veggies in a 14" Field skillet, didn't take pics of the sausage or the sauce.
Rolled and waiting for the sauce
Ready to cook
Hot and bubbly
Dinners ready! These are damn good! Topped with fresh red Hatch sauce.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Avocados are a very demanding food. You have to eat them within the half hour that they are ripe. It helps if you can time them. I can’t, so when I get up in the morning and the avocado is ripe, it’s going to be part of…
A golden oyster mushroom and caramelized onion omelet.
Good thing I’m not being graded on how well I fanned that avocado over top of the eggs.
Last edited by Mosca; September 17, 2025, 10:23 AM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Green chile chorizo hash brown omelette with cheese! Watched the Flattop King make something similar the other day and thought why not after I got home from my bike ride this morning!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I made an omelet with mushrooms and avocado on Wednesday. It intrigued me, but it didn’t strike me exactly where I wanted to be struck. So Thursday I tweaked it some. And then I made it Friday, and Saturday, and this morning. It definitely struck me where I like being struck.
Eggs, tomato, goofy mushrooms, onion, and an habanero from the garden. (Notice, the first couple ghost peppers! I’m afraid of them still though.)
We are going to caramelize those onions! And while that’s happening, dice and sauté that habanero. That gets done in the omelet pan, you’ll see why. (The onions did go darker than that.)
Then the mushrooms go on top of the onions, everything gets stirred and the mushrooms reduce.
Eggs on the habaneros.
mushrooms, onions, and cheese in the omelet.
There’s no getting around it, the tomato slices have to go into the microwave for 30 seconds,
Then on top of the omelet, topped with more cheese, and under the broiler.
Order up! Topped with garden chives, served with bacon and toasted rustic loaf.
Thanks! When I tried doing it without microwaving the tomatoes first, the cheese melted but the tomatoes didn’t cook. When I left the cheese off, the tomatoes broiled but the eggs toughened. Giving the tomatoes a 30-60 second nuke beforehand solved that.
I've made this several times this summer and I think I'm happy with the results now. I wanted to keep it a one pan, one burner breakfast so it would be easy to make at home, camping, or at hunting camp. It's a pretty light breakfast meal with one egg, a little ham and mostly veg. My wife likes it and my doctor said I should get more capsaicin in my diet so I'll prolly make it once a month or so.
Here you go.
Ingredients: two poblanos, diced onion, poblano, ripe jalapeno and ham, egg and some cheese.
After the filling is cooked, steam the poblanos cut side down for 2-3 minutes:
Then, put some cheese in the bottom of the peppers, load the filling towards the tip of the pepper. Leave a pocket for the egg near at the stem end. Cook them uncovered for a few minutes until the egg white begins to show translucent in the bottom of the pepper (not shown well in this photo):
When the egg has begun to cook, hit the steam for a minute or so and let them rest while the toast is toasting. Plate it up. Serve extra filling and pintos on the side:
That looks great. More capsaicin can’t hurt! My ghost peppers are starting to ripen. But I’m afraid of them. Even though I’m a heat lover, those (and everything over them) blow the roof off.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Rare weekday cook for me: OE duck egg, frenchy toast, bacon. This meal brought to you by AR. Served on the side is Spinaker Rutty Buck Syrup, HotSun Blackberry Jam, 58limited TD Fiery Pepper Powder
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
3 eggs scrambled with Cooper sharp cheese, avocado toast with a few dashes of hot sauce, and some pre packaged sausage balls..
A little out of my comfort zone with the hot sauce, but my son dared me
Thankfully, the avocado tempered the heat a bit
Last edited by Finster; October 4, 2025, 08:34 AM.
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