|Photo: Thayer Allyson Gowdy; Styling Karen Shinto|
I think "breakfast for dinner" was always the favorite. Why reserve pancakes, waffles, or french toast for breakfast only? If they're good enough for start-of-the-day, why not for last meal?
But, while those things were always on the top of the list for my girls, I've always preferred "savory" rather than "sweet". So, once in a while I would slip in a breakfast casserole--something with potatoes, eggs, maybe some cheese.
I found this recipe in my June 2008 issue of Sunset magazine. Honestly, I've never tried it. Sounds a little wacka-doodle to me, but who knows......it just might work!
Eggs on Potato Chips
1 1/2 tsp olive oil
1 1/2 tsp. butter
1 small onion, minced
1 small clove garlic, minced and then mashed into a paste with 1/4 tsp. kosher salt
1/2 tsp. finely shredded fresh ginger
2 or 3 fresh serrano chiles, finely chopped
1/2 cup rough-chopped cilantro
4 large handfuls of plain potato chips*
Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
*use good-quality chips--medium- to thick-sliced. Low or no-salt would be a good option.
Make 4 depressions in the surface of the potato-chip mixture—they don't need to be perfect hollows—and crack an egg into each. Pour 1 tbsp. water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like).