If you ask me, eggs couldn't be happier than when they're sitting beside shallot, thyme and chili. For that reason, I've made about a million variations on breakfast using these few ingredients (example 1, example 2). As much as I do love a couple of scrambled eggs cooked with caramelized shallots and spicy chilis, I chose to jumble up the equation yet again yesterday morning.
Fried is my number one favorite way to cook eggs. I like them cooked on super high heat in olive oil until the edges get crispy, over-medium in the center and sprinkled with salt and pepper. Nothing could be better. Except for maybe the eggs with a side of crispy potatoes that have been smothered in my favorite egg accompaniments.
To begin, I par-boiled the potatoes in some salted water until they were about 10 minutes away from being perfectly cooked. I drained the potatoes and sliced them in half lengthwise. In a big frying pan that could fit the halved potatoes in one layer, I briefly fried a smashed clove of garlic and a few sprigs of thyme in some butter and olive oil. After the oil had become fragrant from the garlic and thyme, I spread out the potatoes in the pan with the cut side facing down. This next step is an important one - don't touch the potatoes for about 5 minutes so they can start building a golden crust. Around 5 minutes into the cooking, I added in a sliced shallot and some sliced chili (as much as you think you can handle!). Season with salt. Flip the potatoes so they can get a little crispy all over. In the last few minutes of cooking, throw in a little more butter and sprinkle in some extra fresh thyme leaves.
On the side, I made the same radish and arugula salad as my last post. It was so delicious with a big bite of the potatoes and egg.