Crispy Breakfast Skillet with Pork Belly
Fluffy scrambled eggs, roasted potatoes, sautéed mushrooms, and crispy pork belly all cooked in one cast iron skillet. Ready in under 25 minutes with maximum kitchen satisfaction.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 6 oz pork belly, sliced into 1/2-inch strips
- 10 oz baby potatoes, halved
- 8 oz mushrooms (cremini or button), sliced
- 4 whole eggs
- ½ whole yellow onion, diced small
- 2 tbsp butter
- 1 tbsp fresh thyme or chives, chopped
Instructions
- 1
Heat a 12-inch cast iron skillet over medium-high. Add pork belly strips and cook until edges crisp and fat renders, about 6 minutes. Transfer to a plate.
- 2
Add halved potatoes to the skillet with rendered fat. Cook without stirring for 3 minutes, then toss and cook until golden and tender, about 8 minutes total.
- 3
Push potatoes to the side. Add mushrooms and diced onion to the empty space. Sauté until mushrooms release liquid and edges brown, about 5 minutes.
- 4
Return pork belly to the skillet. Reduce heat to medium. Push everything to the edges and add 2 tbsp butter to the center.
- 5
Crack eggs into the center space. Cover with a lid or foil. Cook until whites set but yolks still jiggle, about 4 minutes.
- 6
Scatter fresh thyme or chives over the top. Serve straight from the skillet.
Tools you’ll need
- 12-inch cast iron skillet or large stainless steel skillet
- wooden spoon or silicone spatula
- plate
- lid or aluminum foil
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