For me being a foodie means discovering new and exciting ways to gussy up the flavors and ingredients we love~~those things that have been around for eons, those things we grew up with, and those things that probably our mamas made for us~~yep, those childhood eats that probably seared huge memories into our brains.
Breakfast was always a huge deal in our house growing up~~Mom, a hard-working single parent, who had very few luxuries to make life easier, could have taken the easy way out and let us kids either not eat breakfast or eat something that was just easy and quick~~but, no, Mom got up at the crack of dawn, every morning during the school year, and had for us four kids a hot breakfast~~she knew decades ago that it was the day’s most important meal and would fuel out budding brains in the classroom!
Now, Mom never had time to do anything fancy like this, but all of these ingredients~~eggs, fried potatoes, onions, apples, sausage~~were served up one way on another during the week~~so, here’s to you Mom~~laying a foundation for life that meant sacrifice for you and success for me.
4 (10”) skewers (previously soaked in water for about 10 minutes)
1 medium sized baking potato, skin on and cut into 8 cubes
2 small apples, skin on cut into 8 equal sized wedges
1 small sweet onion, cut into 4 quarters
8 sausage links each cut into three equal sized pieces
½ tsp. sea salt (divided)
1 ¾ tsp. za’atar seasoning (divided)
2 large eggs
Fresh flat parsley sprigs for garnish
Coat an outdoor grill with cooking spray. Heat to about 400 to 450 degrees. Proceed to preparing the skewers.
Put the potato cubes in a microwavable bowl covered with a lid and microwave on high for 90 seconds. Remove, take off the lid, and let the potatoes cool by tossing them around.
Each skewer will have (in this order): apple wedge, two sausage pieces, potato, two sausage pieces, apple wedge, onion quarter, two sausage pieces, and potato. Coat each finished skewer (all sides) well with cooking spray. Combine ¼ teaspoon salt and 1 ½ teaspoon of the za’tar in a small bowl. Sprinkle on the skewers (both sides).
Place the skewers on the hot grill. Close the lid and let them cook about 4-5 minutes, then carefully turn them and cook another 4-5 minutes. When done carefully remove to a plate and prepare the eggs.
Coat a 10” non-stick skillet with cooking spray. Turn heat to medium low. Crack each egg in the skillet (leaving space between them). Sprinkle with the remaining salt. Cover with a lid and let the eggs steam about 4-5 minutes or until the yolks are soft, yellow and the whites are about done. Remove to a plate and sprinkle each egg with the remaining za’tar. Beside each egg, place two grill skewers.
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