What you need:

1) Two eggs (or if your like me and have goose eggs just one)

2) Mixed baby potatoes. (During the summer I use baby purple potatoes from my garden. The rest of the year I get the small bags from Shaws)

3) Bacon (plain or peppered) I use my own DIY bacon that is cured with Honey.

4) 1/2 medium Red Onion

5) 3 large cloves of garlic

6) Some baby Tomatoes (or cherry tomatoes)

7) The Blend - Its a blend of Sea Salt, Pepper and garlic (You can use any spices you like)

8) Butter (can use margarine, I just find it doesn’t work as well in cast iron pans)

9) Cottage Cheese (I use large curd, it can be any that you like)

Lets begin at the start :)

You will want to get the baby potatoes in the pan first, as they take the longest to cook.

I just cut them into 1/4 inch disks. This keeps them thick enough to handle being stirred in the pan. Yet thin enough to cook fairly quickly.

And Then:

Cube up some thick sliced bacon. I’m using my own maple cured bacon this morning.

Any bacon will work, I try to stay away from to much variety of flavored bacon as it can obscure the natural flavors of the other ingredients.

I am going to smoke some of my bacon this summer and see what flavor profiles that adds to some of my breakfast cooks.

And Then:

Cover the pan after you add the Bacon. Stir frequently while you cut up the other ingredients.

You want the potatoes and bacon to start to brown up a little before you add the onions.

And Then:

Slice up 1/2 of a red onion.

This can be substituted with any onion you like. If you would like a slightly sweeter end product use a white or yellow onion.

And Then:

Once the onions have reduced about half way add the seasonings that you would like.

I like to add the spices and let them sit on the top of the cook for awhile before mixing them in. This allows them to impart some flavor before some of it ends up on the bottom of the cook.

At this point your potatoes should be pretty close to done. You do not need to use the lid anymore.

And Then:

Slice up the garlic, don’t add till you are ready to cook the eggs.

Garlic cooks rather quickly.

And Then:

Once the egg pan is good and hot add some sliced tomatoes.

I stir them into the butter for a second, then herd them back into the center of the pan. Ass you add the eggs, the tomatoes will get pushed back out to the edges of the pan with the egg whites.

And Then:

The tomatoes can make it a little harder to flip the egg over. Let it cook a little longer than you normally would to allow for a solid base. Then get under it with a spatula.

Add a heaping table spoon of cottage cheese to either side of the potatoes. Lay the egg with the upper edge slightly over both the cottage cheese and the potatoes.

Enjoy :)

A side note:

If your using cast iron pans:

After you scoop out the last plate of medley, add some olive oil to the pan while it is still hot.

I have found this make cleaning the pan much easier after breakfast.