>> Tuesday, May 1, 2012 – Breakfast
I made breakfast for dinner a few evenings ago and the whole while I couldn't help wishing that I was actually making it for breakfast. And I wished it was a party.
What I mean is, I realized that the menu was so simple, fresh, tasty, and filling that I wanted it to be brunch time and to have my kitchen bustling with several guests sipping coffee and mimosas, and all trying to help out, but actually getting in the way (that is how all dinner parties unfold at our house, and I wouldn't have it any other way).
loaf of artisan bread, sliced
12 medium red potatoes
1 large leek, sliced and then slices cut in half
good eggs (local = most fresh; pick some up at the farmers market)
bacon or turkey bacon
berries or other fruit
Place potatoes on a baking sheet and cut an X on the top of each. Rub with olive oil and sprinkle with salt. Bake at 400 degrees for about 45 minutes to 1 hour, until the potatoes are easily cut with a knife, but not mushy. Wedge potatoes roughly.
Melt a couple of tablespoons of butter in a large pan over medium high, add a cup or so of chopped leeks to the pan and the potato wedges. Season generously with salt and pepper. Add olive oil as the potatoes cook to add moisture and ensure that they brown, turning every couple minutes.
Cook the bacon until crisp, then remove from pan. Add a couple tbsp of olive oil and then a few leeks to the pan, depending on how many eggs you will be cooking (about 1 tbsp leeks per egg). As soon as the leeks begin to brown add a couple tbsp butter (again, depending on the number of eggs, but make sure to coat the pan). When the butter has melted, crack the eggs right over the leeks. Sprinkle with salt and pepper. Fry until done, flip if you want the eggs well done.
Toast the bread. Serve an egg over each slice of bread with potatoes, bacon, and fruit on the side. Enjoy.
PS if you want a sweet baked good to go with this menu, stay tuned and I will post it soon... hopefully tomorrow.