This classic piece of kitchen cookware is made from the highest-quality cast iron on the market. The Le Creuset cast-iron skillet has an enamel coating on the inside and out for an entirely non-stick surface. The enamel is easy to clean and is resistant to chipping and cracking.

This Le Creuset Skillet has an iron handle to provide a solid grip, and with Le Creuset’s broad spectrum of colors, these fry pans will make any kitchen look great. After a number of uses the enamel coating on the inside of the skillet with develop a natural patina which, many chefs believe, can enhance the pans’ ability to sear and fry foods.

*Le Creuset’s new Signature skillets feature a helper handle for easier lifting and added control when moving between stovetop, oven and table.

Le Creuset Signature Skillets (LS2024-2667) Features:

• 10.25″ diameter Le creuset Skillet has a large cooking surface
• Durable black enamel finish
• Le Creuset Cherry (red) exterior color
• Enamel exterior is long-lasting and resistant to chips and cracks
• Even heat distribution
• 1 3/4 capacity
• 17″ long handle
• Superior heat retention
• Includes Helper Handle for easier lifting
• Iron handle provides a strong grip and striking decor
• Compatible cooktops: induction, gas, electric, ceramic, & halogen
• Safe in oven and on outdoor grill
• Made in France

Comfort foods like cornbread are often prepared in a cast-iron skillet lined with bacon drippings or vegetable oil-and chefs everywhere attest to the cast-iron skillet’s unique ability to produce the desired balance of a crispy golden crust and a soft, fluffy interior.

Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa

By Le Creuset

INGREDIENTS

• 1 red onion, finely diced
• Olive oil, for frying
• 1 tsp paprika
• 2 tsp tomato paste
• 1 red pepper, seeded and diced
• 1 garlic clove, crushed
• 1 small chilli, seeded and finely chopped
• 120g rosa tomatoes, halved
• 3 limes
• 4 large eggs
• Salt
• Freshly ground black pepper
• 2 tsp roughly chopped fresh coriander
• 1 large ripe avocado
• 1 large spring onion, finely sliced
• 2 cobs of corn, kernels removed
• cucumber, diced
• 2 tsp sugar
• 2 to 4 tortilla wraps

METHOD

Preheat the oven to 180C.

In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent. Add the paprika and fry for 2 minutes. Add the tomato paste and fry for a further 2 minutes. Add the pepper, garlic, two-thirds of the chilli and tomatoes, and cook over medium heat for 10 minutes.

Squeeze the juice from 1 lime and season to taste with salt and freshly cracked black pepper.

Make 4 spaces in the onion sauce for the eggs. Crack the eggs into the open spaces and season.

Bake in the preheated oven for 5 minutes. Scatter with 1 tsp of the chopped coriander.

To make the avo dip:

In a small bowl, mash the avocado, add the juice of 1 lime, half of the sliced spring onion and tsp of the coriander. Season to taste with salt and freshly ground black pepper.

To make the sweetcorn salsa:

In a bowl combine the sweetcorn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of 1 lime and the sugar. Season to taste with salt and freshly ground black pepper.

Serve the breakfast bake with the avo dip, sweetcorn salsa and crisped tortilla chips.