Iron Man Recipe

Prepare potatoes: if using raw potatoes, parboil diced potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart; drain and pat dry. If using pre-cooked or leftover potatoes, skip parboiling.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1.5 tablespoons olive oil. When shimmering, add the diced potatoes in a single layer (work in batches if necessary).

Add the chopped onion; let potatoes cook undisturbed 3–4 minutes to develop a brown crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until golden and crisp on most sides.

Season with smoked paprika, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss to coat and cook another 1–2 minutes. Remove from heat and stir in chopped parsley if using. Keep warm while you cook the eggs and filling.

Prepare produce: thinly slice mushrooms (if using small cremini, halve then thinly slice), dice the tomato into small pieces, roughly chop spinach if leaves are large, and slice or cube the avocado. Set aside.

Sauté vegetables

Heat a 10–12 inch nonstick skillet over medium heat and add 1 tablespoon butter or 1 tablespoon olive oil. When hot, add the mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Add the diced tomato and cook 1–2 minutes to soften. Add the spinach and cook 30–60 seconds until wilted. Season the vegetable mixture with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper. Transfer vegetables to a plate and keep warm.

Cook eggs

Return the skillet to medium-low and add a touch more butter or oil if needed (about 1/2 tsp). Crack two large eggs into the skillet and cook to your preference: for sunny-side-up, cover skillet and cook 2–3 minutes until whites are set but yolks still soft; for over-easy, cook 2 minutes then gently flip and cook 30–45 seconds. Sprinkle a pinch of salt and pepper on the eggs while cooking.

Assemble the eggs: when eggs are nearly done, scatter the shredded pepper jack cheese over the eggs and cover the skillet for 30–60 seconds so the cheese melts slightly.

Plate the eggs and filling: place the warm breakfast potatoes on the plate first (about 1/2 of the cooked potatoes per serving if you made a larger batch). Top potatoes with the wilted spinach-mushroom-tomato mixture, then gently place the cooked eggs on top. Arrange the sliced avocado on the side or fanned atop the eggs. Add additional salt and pepper to taste.

Serve immediately with choice of toast (1 slice per serving) or a small bowl of fresh fruit (about 3/4 cup mixed berries). Offer hot sauce or salsa on the side if desired.

Estimated plating: one serving consists of 2 eggs with the spinach/tomato/mushroom/pepper jack topping, roughly 1 to 1.5 cups of breakfast potatoes, half an avocado, and choice of toast or fruit.