Sunrise Breakfast Skillet | New Soul Kitchen Remix

Instructions

Ingredients for Truffle Cajun Potatoes:

• 2 large russet potatoes, diced into ½-inch cubes
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp truffle oil (added after roasting)

Ingredients for Veggies & Greens:

• 1 cup collard greens, stemmed & chopped (blanched or sautéed)
• 1 bell pepper (red or yellow), diced
• 1 small onion, diced
• 1 tbsp olive oil

Ingredients for Scrambled Eggs:

• 6 large eggs
• 2 tbsp heavy cream or milk
• 1 tbsp butter
• Salt & pepper, to taste

Ingredients for Bacon:

• 6 strips thick-cut bacon, cooked until crisp

For the Sunrise Sauce:

• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tbsp honey
• 1 tsp smoked paprika
• 1 tsp hot sauce (optional, for heat)
• Juice of ½ lemon
• Salt & pepper, to taste

For Garnish:

• Fresh parsley, chopped
• Extra truffle oil drizzle (optional)

Method:

Make the Truffle Cajun Potatoes

1. Preheat oven to 425°F (220°C).
2. Toss diced potatoes with olive oil, butter, Cajun seasoning, smoked paprika, garlic
3. powder, onion powder, salt, and pepper.
4. Roast 25–30 minutes until golden and crispy, tossing halfway.
5. Remove from oven and drizzle lightly with truffle oil.

Prepare the Veggies & Greens

1. Heat olive oil in a skillet. Add diced bell pepper and onion. Sauté until softened and slightly caramelized.
2. Stir in the collard greens and cook for 3–4 minutes, until tender. Set aside.

Scramble the Eggs

1. Whisk eggs with cream, salt, and pepper.
2. Melt butter in a skillet over medium-low heat.
3. Cook eggs slowly, stirring gently until soft and creamy.

Make the Sunrise Sauce

1. In a bowl, whisk together mayonnaise, Dijon mustard, ketchup, honey, smoked paprika, hot sauce, lemon juice, salt, and pepper until smooth. Chill until serving.

Assemble the Georgia Sunrise Skillet

1. In a cast-iron skillet or serving dish, layer roasted Truffle Cajun Potatoes.
2. Add the sautéed collard greens, peppers, and onions.
3. Top with creamy scrambled eggs and crispy bacon strips.
4. Drizzle with Sunrise Sauce and garnish with fresh parsley.