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Family-owned and operated, the Broken Egg has been a breakfast, lunch and cocktail tradition since 1985.
Siesta Key Wednesday, May. 21, 2014 1 year ago

IN THE KITCHEN WITH: The Broken Egg

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by: Observer Staff

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This week we went in the kitchen at the Broken Egg with owner Dawn Hair and chef Marco Estrada while he prepares Don's Fiesta Skillet, a Mexican-inspired breakfast medley with chorizo and peppers, served over a bed of the restaurant's Cheesy Potato Casserole.

Family-owned and operated, the Broken Egg has been a breakfast, lunch and cocktail tradition since 1985.

The Broken Egg, which has a patio suited with a tropical feel, walls adorned with beautiful artwork by local and internationally renowned artists, is open from 7:30 a.m. to 2:30 p.m. every day.

For more In the Kitchen videos, click here.

Scroll down for an instructional video on how to prepare the dish.

Don's Fiesta Skillet

Skillet inredients:
4 to 6 oz of chorizo
4 oz onion
4 oz bell pepper
1/4 cup cheddar cheese
Cheesy Potato Casserole (pre-made)
1/2 cup pico de gallo*

*Pico de gallo ingredients:
Tomato
Green chilies
Lime juice
Onion
Cilantro
Salt
Pepper



Don's Fiesta Skillet preparation:
Bring pan to medium-high heat. Add butter, green peppers, onions and chorizo, and cook for one to two minutes. Add homemade pico de gallo and heat another one to two minutes. Put the mixture over the pre-made cheesy potato casserole in an oven safe dish. Top with cheddar cheese, and put under a broiler to melt the cheese. While melting, cook the eggs to your liking. When the eggs are done, place on top of the fiesta mixture. Serve with fresh fruit and toast or English muffin (and mimosa of course!)


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