Herb Breakfast Potatoes
It is Sunday again so you know there was a brunch this morning! This week we decided to give a potato and egg recipe a try. This one certainly did not disappoint and the flavors of everything together were absolutely delicious!
Once again, it was another gorgeous beach weekend and we most definitely took advantage of that! On Friday we enjoyed the beach then came home and made another summery dish which was Seafood Rolls which were to die for! Saturday we enjoyed another day at the beach then actually took the night off from cooking and went to dinner at one of our favorite Italian restaurants, Il Mulino! We had a delicious meal there and got some great ideas for new recipes. Sunday we woke up and enjoyed this fun brunch, so you could say we had a weekend filled with quite decadent and yummy foods!
How did you spend your weekend?!
Ingredients:
Olive oil
2 pounds of baby creamer potatoes
Zest of 1 lemon
⅓ cup of grated parmesan cheese
5 slices of thick cut bacon
4 soft boiled eggs
Herbs of choice (we used dill, chives, and basil)
Salt and pepper
Red pepper flakes
Directions:
Pre-heat the oven to 450 degrees
On a large cookie sheet lined with parchment paper, toss the potatoes, olive oil, salt, pepper, parmesan, and lemon zest; roast for approximately 20 minutes
After 20 minutes, remove the potatoes from the oven, toss them again, and add the slices of bacon; place back in the oven and roast for an additional 20 - 25 minutes
Transfer the potatoes to a serving dish then top them with the soft boiled eggs, herbs, and red pepper flakes
