GF: Breakfast “tart”


Tomorrow… and the day after are my favorite two days of the week. The weekend is probably many others favorites as well. Today I am attending and leading workshops for teaching technology integration. ……. Yeap. I’m finding myself longing for tomorrow morning already.

I want to sleep in past 6:30AM.
I want to roam my house in sweat pants and fleece.
I want to make a large pot of coffee and snuggle with my honey.

OH GOD! Winter is nigh! The deep darkness by 7:00 PM makes me want to hibernate. I’m totally useless without coffee.

To make matters more interesting, I live in the misty, foggy, damp/wet Pacific Northwet…. Northwest.. Hibernation kicks in earlier here than it did when we lived in Chicago.

Thankfully, weekends also mean that we can make breakfast together (or I sleep in and my love, the real chef of the house, cooks for my lazy buns).

Last weekend, he made a Breakfast “tart” for me. It wasn’t really a tart. It wasn’t really a quiche. I don’t know what to call it, so I’m sticking with his name. It is just eggs, potatoes, ham and seasonings (or veggies, etc). We make some variation of these ingredients almost every weekend.

Here’s how he made the photo above (to the best of my knowledge, I had not yet consumed enough coffee to process every detail. I’m recreating this from memory of his previous cooking. Forgive me if I rely on my shaky memory!

I hope that your weekend is joyously filled with warm moments with your loved ones. And coffee. And good food. Always.

Breakfast “Tart”
Ingredients:
3-4 medium potatoes
6-8 eggs
1/2 cup diced onion
2-3 garlic cloves, minced finely
2/3 cups diced ham or mixed ham and veggies
salt & pepper to taste
other seasonings to consider: red pepper flakes, cumin, chile pepper, rosemary, sweet bell pepper flakes, etc.

Directions: (See the UPDATED directions too!)

  1. Thinly slice your potatoes.
  2. In a frying pan with a little olive oil/oil, saute onions until soft. Add garlic and saute until fragrant.
  3. Add potatoes and fry until softened.
  4. Drain potatoes.
  5. Line tart pan or pie plate with potato slices neatly. Make two layers of potatoes if you want your “breakfast tart” to be a bit solid.
  6. Whisk together eggs, ham/veggies, and seasonings.
  7. Pour egg mixture over layered potatoes.
  8. Bake at 350F until egg set and cook until your desired doneness. (About 9 – 15minutes depending on your pan/oven and eggs.)

UPDATED DIRECTIONS:
So, I told you I was a bit of a space-case when my love made this. He now tells me that he partially set the eggs via his “fancy-schmancy scrambling” . This means that he heats a pan over a medium-high flame and then drops in a few pats of butter WITH the WHOLE eggs. Then he uses a heat-resistant rubber spatula to scramble the eggs by constantly stirring the eggs. When the eggs are partially set, he poured them over the potato crust and sprinkled in the ham. He says you can add the ham/seasonings while stirring just before you pour the eggs over the top too. LOL. Hope this helps!

Happy GF Eating!
-Kate

5 comments on “GF: Breakfast “tart”
  1. Mary Frances says:

    That looks really good. I have a ton of red potatoes and I’m wondering if I can get John to eat this. He really doesn’t like eggs, but the egg to other ingredient ratio looks pretty low…so maybe =) I may give it a shot tomorrow. I’m tired of pancakes and grits.

    Bring those pancakes over here girl, and let’s have a swap! :) – Kate

  2. Melanie says:

    That looks really yummy. I can’t wait to try it!

    Hope you lilke it! It’s a snap to make – and fun to have something different. :) -Kate

  3. Natalie says:

    Ah, yummy. My husband is the opposite of Mary Frances’. He is always trying to get me to eat and cook eggs. I am a fan of red potatoes. Looks like a real winner. I will make it and report back. :)

    Natalie – My husband says this is great if you make the eggs a bit like European scrambled eggs first, but then pour the semi-set eggs on top of the potato layers. (To make the eggs, put butter pats and whole eggs into the hot pan and then blend/scramble as you stir them constantly over a medium-high flame until perfectly scrambled.) That’s his secret to eggs, he claims. LOL – Kate

  4. I have an overnight breakfast casserole recipe coming soon — you can make it next Saturday night and have it for Sunday brunch!
    BTW — loved the comfort casserole recipe. Mine is the Countryside Chicken Bake I posted last Sunday. Funny how we were on the same wavelength.

    Ging! Comfort food = love from the ground up! I hope you are having A LOT of it lately! – Kate

  5. carrie says:

    I love recipes like this Kate! Yum!!! Looks delicious!!

    Thanks Carrie! I’ve printed out that recipe for your ginger muffins – I can’t wait to try them! – Kate

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