I know you are on the edge of your seats just waiting for the second part of my breakfast series. This time I decided to make a baked dish. I grated some summer squash from our CSA with an onion in our food processor. I cooked the mixture with some olive oil and garlic in a small skillet until it browned. I added salt, pepper and garlic powder as well as some dried chili flakes.
Once it was about cooked I topped the hash with some fresh grated pecorino and 4 farm fresh eggs. I baked the whole skillet in the oven at 375 degrees for about 10 minutes and then broiled until the egg whites set (about 2 minutes more.)
When the eggs were set I topped the entire dish with more cheese and served with a slice of Benton's Farm bacon (seriously, this is the best bacon in the entire world and I highly recommend it.)
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