Scarborough Fair Eggs and Chips
OOH MY!!!! We had the best breakfast this morning.
Thanks to Marie from the English Kitchen. Marie is actually a fellow Canadian living in England. She shares her wonderful recipes accompanied by amazing photos.
I did make a few changes, adding fresh herbs rather than dried and fresh minced garlic to the roasted potatoes, adding them towards the end so that they didn't burn. I also par boiled the potato wedges to soften the outside the potato making for a crispy surface and fluffy interior. This is the same way I prepare all roasted potatoes.
Moe loves breakfast more than me. Especially eggs. I can take them or leave them most of the time. But I do love my potatoes so this breakfast appealed to both of us.
Served with a side of sausage and toasted homemade bread.
You can find the original recipe on line at The English Kitchen.
I retyped the recipe to show my changes.
Scarborough Fair Eggs and ChipsAdapted from The English Kitchen's Recipe
2 large Russet Potatoes cut into wedges
2 cloves of garlic, minced on a microplane
4 tablespoons olive oil
About one tablespoon of each
of the following fresh herbs:
Fresh Ground Pepper
Preheat the oven to 450 F. Place non-stick cookie sheet in oven with 4 tablespoon olive oil. Peel Russet Potatoes and cut into small wedges. Par Boil for a few minutes, just long enough to soften the outside. Drain and place back in pan over burner and shake to rough up the surface. Place potatoes on heated cookie sheet and toss to coat with oil. Roast for approximately 30 to 40 minutes turning potatoes once or twice.
When potatoes are tender and golden, sprinkle with minced garlic and fresh chopped herbs. Push potatoes to one end of the cookie sheet. Add a little butter to the other end of the sheet, add the eggs, sprinkle with salt and pepper and return to the oven. Remove when eggs are cooked. Doesn't take long, just 4 or 5 minutes.