Porchetta Breakfast Skillet Recipe

Bring a medium skillet-friendly pan (cast iron recommended) and ingredients to the counter. Wash and halve or quarter the potatoes so pieces are roughly 1-inch. Dice or slice the porchetta into 1/2-inch pieces if not already prepared. Thinly slice the onion and red bell pepper. Mince the garlic and chop the herbs. Preheat oven to 400°F (200°C) if you plan to finish in oven.

Par-cook potatoes

Place the halved/quartered potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil, then simmer 6–8 minutes until just tender but still firm. Drain thoroughly and let steam-dry for a minute.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10–12 inch cast-iron or ovenproof skillet over medium-high heat until butter foams. Add the par-cooked potatoes in a single layer, cut-side down. Let brown 4–6 minutes without moving to get a golden crust. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while searing.

Push potatoes to one side of the skillet. Add remaining 1 tablespoon olive oil. Add diced porchetta in an even layer; sear 2–3 minutes until edges brown and rendered fat crisps. Stir once to combine with potatoes.

Add sliced onion and red bell pepper to the skillet and sauté 3–4 minutes until softened and translucent. Stir in minced garlic, chopped rosemary and thyme, and crushed red pepper flakes (if using). Cook 30–45 seconds until fragrant.

Taste and adjust seasoning, adding the remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper as needed. Fold in scallions and half of the grated Parmesan and shredded cheese so cheese starts to melt through the hot mixture.

Make four small wells in the skillet mixture. In a small bowl beat the eggs gently with milk or cream and a pinch of salt (optional) until combined. Pour or crack eggs into the wells, distributing evenly. Reduce heat to medium-low.

Cover the skillet with a lid or transfer to the preheated oven to finish: - Stove method: cover and cook 6–8 minutes until whites are set and yolks cooked to preference. - Oven method: bake 6–8 minutes (for runny yolks) or up to 10 minutes for firmer yolks. Watch carefully to avoid overcooking.

Sprinkle remaining Parmesan over the eggs and the rest of the shredded cheese. If desired, run under broiler 1 minute to lightly brown cheese and finish whites (use ovenproof skillet and watch closely).

Remove skillet from heat. Scatter baby arugula or chopped parsley over the top and squeeze lemon wedge if using. Let rest 1–2 minutes, then serve straight from the skillet or portion onto plates.

Serve with toasted bread or warm tortillas if desired.