Breakfast Skillet – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

A good breakfast means a good start to the day, and with a breakfast so colourful, it is hard to not start the day with a smile on your face. This recipe is a great way for using up left over bits and ends of vegetables that’s sitting in your fridge after a week of cooking.

I used my trusty 26cm Le Creuset Cast Iron Skillet to make this gorgeous one pan breakfast. Simply because I can utilize the stovetop to oven cooking without having to wash another pan. Because cast iron retains and distribute heat so well, I can assure that my vegetables will have even browning and lovely crusting as it cooks itself in the skillet.

The cheese acts as a nest to contain the eggs in the middle of the pan. As the cheese hits the hot vegetables, it starts to melt and forms a gooey cheese nest to herd the eggs together. This prevents the egg whites from making it’s way through the little cracks between the vegetable, and going all over the place. Plus, who wouldn’t like gooey baked cheese?!

3 breakfast skillet

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post.  

This recipe will be the perfect recipe for you to make in your spanking new 26 cm Le Creuset Skillet! Here are more recipes that were made using the Le Creuset Cast Iron Skillet:

This giveaway is made possible by the good people at Le Creuset.

Breakfast skillet process

Breakfast Skillet


  • 2 russet potatoes washed and diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 a large zucchini diced
  • 1/2 red pepper diced
  • 100 g slice white button mushroom
  • 4-5 strips of bacon sliced to 1/2 inch pieces
  • 1/2 cup shredded cheddar cheese
  • 4 eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Chopped parsley to garnish
  • Preheat oven to 200C/400F.

  • In a cold pan, add bacon.

  • Allow bacon to cook on medium (if using cast iron) to medium high heat.

  • When fat rendered, and bacon is crispy, fish it out and set aside.

  • Add olive oil, and potatoes.

  • Allow to cook undisturbed for 3 minutes or until underside is golden.

  • Saute and allow to cook for another 2-3 minutes.

  • Add onion, and garlic, then saute for a minute.

  • Add mushrooms, zucchini, and red pepper, then saute for 1-2 minute.

  • Remove from heat, and make a shallow indentation in the middle of the pan.

  • Top with cheese, then crack eggs on top off cheese.

  • Bake for 8 minutes.

  • Crumble crispy bacon on top, and garnish with chopped parsley.

  • Serve immediately.

7 breakfast skillet

To take part in this giveaway, simply complete the rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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Spanish Breakfast Hash – Delishar

Starting the day right is important for me, and the best way to start it right is a good breakfast. Recently, I was dinning with my co-workers at a restaurant that serves all day breakfast. On the menu was Spanish hash, which is essentially Chorizo, potatoes, and onions. Served with a poached egg, and hollandaise sauce. The words that got me were hash, and chorizo. I mean, how can it not get to anybody?! What bothered me a bit was the price tag. $25 was pricey. I know, I know, I’m paying for the location blah blah blah. But still it was pricey. Breakfast was good, although I would prefer it to have a little more vegetables and colour. 

So I decided to make my own breakfast hash using my 26cm Le Creuset Skillet, which makes a good portion for 4. Check out their current promotions, if you are intending to get one. I’ve had friends asked if the food sticks, because it’s not teflon coated. Well, I wouldn’t use it to fry an egg for the first time. But food generally doesn’t stick due to the black satin enamel coating. I wash with warm water only, no soap and up to now, no problem with food sticking. Plus the more you use it, the pan seasons and creates a non-stick surface. Yes, if you are still wondering, no soap. Warm water is enough to get the residue and grease off the pan. Plus, using soap strips off the seasoning from the pan, which is not what we want.

Spanish Breakfast Hash

So as I was saying, I decided to make my own Spanish hash. Replacing a few elements of the dish to make it slightly healthier. First, I replaced the Hollandaise sauce for diced avocado. Replacing the high fat and high cholesterol sauce for the creamy/buttery good fats. Of course, you can make some Avocado Hollandaise Sauce (recipe for another time). But I was too lazy, and I like biting into little cubes of avocado.

I added a lot more vegetables to make the dish more visually appealing, with the pop of colours. And of course, vegetables are good for you! Since the husband isn’t a big fan of poached eggs, I fried it instead. Trick to a good sunny side up is to sprinkle some water on the underside of the pan cover, then cover it and cook it on low heat. That way the top steams and cook at the same time, and you will get perfect sunny side up eggs. If you have trouble knowing how to pick your avocados, you will find this article helpful. 



Spanish Breakfast Hash


  • 2 chorizo diced
  • 1/4 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 red pepper diced
  • 1/2 zucchini diced
  • 8-10 new potatoes quartered
  • 1/2 avocado diced
  • 2 tbsp chopped cilantro/coriander leaves
  • 4 sunny side up eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Juice of 1/2 lime
  • Bring a pot of water to boil, salt it, then boil potatoes until soft (about 10 minutes).

  • Drain and set aside.

  • Heat skillet on med high heat, then add 1 tbsp oil.

  • Saute chorizo until it starts to brown along the edges.

  • Remove and set aside.

  • Add the other tablespoon oil, then add potatos.

  • Pressing it down a little, allow it to brown, and bottom crisp up

  • Then add onion, garlic, red pepper, and zucchini.

  • Season with salt and pepper to taste.

  • Saute until onion is translucent and zucchni is soften.

  • Add in chorizo, and saute to combine.

  • Remove from heat, drizzle in lime juice.

  • Give it a good mix, then top with sunny side up, and avocado.

  • Garnish with chopped cilantro, and serve.

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Breakfast Scrambled Eggs & Spinach on Portobello Bun – Delishar

Breakfast is the most important meal of the day. I’m sure you have heard that multiple times in your life. To me, breakfast is the meal that I look forward to the most. It is also one of the toughest meal to plan, imo. That’s because it needs to be speedy, nutritious, delicious, and visually appealing. Got to start the day right, am I right? 😀 Here I have a Whole30, Keto, Paleo, and GF compliant breakfast recipe for you.

You can prep the mushroom the night before in order to save some time. However, removing the gills is pretty quick and easy. Just use a spoon to scrape it all out. You can use another heavy pan to press down on the portobello when cooking it on the pan, which helps it cook more evenly. Sprinkle with a touch of smoked paprika or smoked chilli powder for an added depth of flavour.

Scrambled eggs and Spinach on Portobello Bun

Prep Time 5 minutes

Cook Time 15 minutes

  • 2 large portabello mushrooms
  • 4 eggs beaten
  • 100 g spinach
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 3 tbsp olive oil
  • Salt and black pepper to taste
  • Pinch of smoked paprika
  • Remove the stem of the Portobello mushroom. Use a spoon to scrape off the gills, and discard.

  • Brush on olive oil onto the top and bottom of the Portobello, season both sides with salt and black pepper.

  • Heat pan on medium-high heat, and cook Portobello mushroom for 3 minutes on each side until tender.

  • Wipe pan, and add 2 tsp olive oil over medium heat.

  • Add spinach, season with garlic powder, onion powder, salt and pepper, and saute until just wilted.

  • Add another 2 tsp of olive oil and add in eggs.

  • Stir continuously until curdled, season with salt and pepper.

  • Remove from heat when eggs are almost set.

  • Serve over spinach and Portobello mushroom.

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