Broiled Fish and Eggs Breakfast (4-star = Very Good Food)

Cook and prep time: 20 minutes

Care of the New York Times, here’s a recipe for an excellent weekend breakfast.  After skiing yesterday, sleeping for 10 hours, and having this (and an almond horn from Larsen’s), I feel pretty good.  I also need to get better at taking pictures of food if I’m gonna keep this blogging thing up…

Fish and Eggs a la Mike

a la Melissa Clark

Tools

• cast iron skillet
• cutting board
• knife
• spatula

Ingredients

• 1/2 pound rockfish (2 filets) (or any other cheap, fresh whitefish)
• 3 eggs
• 1 T butter
• scallions, chopped
• 2 T capers
• salt and pepper

Method

1. Heat skillet under broiler for 5 – 10 minutes until smoking hot.  While waiting, prepare the fish for cooking.  If it’s not super-fresh, rinse the fish and pat dry before prep.  Salt and pepper the fish.  Coarsely chop 3 or 4 scallions.
2. Place 1/4 T butter into the hot skillet.  Add fish to skillet with remaining 3/4 T butter sectioned and placed on top of the fish.  Broil fish for 2 minutes (8-10 mins per inch of thickness is a general rule).
3. After 2 minutes, crack three eggs over the fish and broil for 2 more minutes.
4. Plate, add in scallions and capers.  Break egg yolks over the fish to increase the decadence.

Update (January 12)

Pan frying over medium heat works just as well as broiling.  The only difference is the fish needs to be flipped halfway through, and the eggs should be cooked directly on the pan instead of over the fish.  They can be placed on the fish when plated with no noticeable difference.