Skillet Baked eggs
A breakfast without eggs is completely unthinkable for us. And this recipe is one of the easiest way to jazz up the plain old fried egg. There is nothing fixed about this recipe. It is completely free styled and you can add or delete anything you want.
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  1. Pre heat the oven at 200 degree C.
  2. Chop the bacon strips into small pieces and drop them on the skillet and turn the heat on of the gas oven.
  3. Let the bacon start releasing fat. At that point, add the sausages after cutting them into smaller pieces as well.
  4. While the bacon is crisping up and the sausages are getting browned, add the chopped potatoes and toss them all around.
  5. Turn down the heat and make 4 small wells by shifting the potatoes and bacon with your spatula. In case you are using smaller individual skillets, make one well.
  6. Now grease the bottom of the wells with butter by simply dropping bits of butter in there and turn off the heat.
  7. Gently break the eggs in the wells.
  8. Spread the mozzarella over the eggs.
  9. Very slowly, transfer the skillet to the hot oven.
  10. Reduce the heat to 160 degree C and bake for 8 – 10 minutes.
  11. The timing of the bake depends on how much you want your yolk to firm up or be runny.
  12. Once the eggs have reached the desired consistency and there is a beautiful golden brown colour on the potatoes, take the skillet out of the oven.
  13. Season with salt and pepper. Garnish with some finely chopped green chilies and oregano.
  14. Finally, drizzle some truffle oil over the top and serve it immediately
Recipe Notes
  • In case you do not have truffle oil, it is difficult to replace that flavour. However, the next best thing to do would be to add chopped garlic along with the potatoes in the skillet.
  • The picture that we have displayed has one egg. However, I have given the recipe for 4 eggs to be baked in a larger skillet or 4 individual small skillets.
  • If you do not have skillet, you can always use a heavy bottomed frying pan which goes into the oven.
  • Truffle oil has to be drizzled very sparingly. Too much gives it a strong flavour which is not very nice