Monday, February 1, 2010

Sunday Morning

There is nothing better than waking up to a luxurious breakfast, the kind of breakfast that you need time for - time for making, time for eating, and time for slowly but happily digesting. This Sunday Morning breakfast has a layer of spiced and sauteed potatoes, topped with melted cheese, topped with strips of bacon, and topped again with fried eggs.  Just cutting into and serving this meal is a delight.

4 slices of bacon
1 1/2 lbs potatoes, diced
1 small onion, diced
1 shallot, diced
2 scallions, diced
4 garlic cloves, minced
¼ cup fresh parsley
½ teaspoon fresh thyme
1/2 teaspoon oregano
1/2 teaspoon sage
2 bay leaves
1 1/2 cups of cheddar and Monterey Jack cheese
3 eggs

Preheat oven to 350 degrees. Fry up the bacon and then set aside. Heat olive oil over medium high heat and sauté the potatoes with the onions, shallot, scallions, and garlic. Mix in parsley, thyme, oregano, sage, and bay leaves, and season with salt and pepper. Cook for about 20 minutes, or until the potatoes become crispy. Place potatoes in an oven-proof pan and sprinkle cheese over the potatoes. Bake the potatoes until cheese is nice and melted, about ten minutes. Meanwhile, fry the eggs and season with pepper, salt, and paprika. Place strips of bacon side by side on top of the potatoes, and then set the fried eggs on top of the bacon. Then, of course, dig in!

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