"Recipes are meant to be shared"...Ann Thibeault

Tuesday, September 28, 2010

Parsley, Sage, Rosemary and Thyme

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 Chips

Adapted from The English Kitchen's Recipe
Serves 2

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:
Rosemary
Italian Parsley
Sage
Thyme
Fresh Ground Pepper
Salt
Butter
4 Eggs


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.

9 comments:

  1. MMMMMmmmmmmmmmm...Ann this looks very comforting and delicious right now. Jake and I are both not feel all that well and this may just be dinner tonight! Thanks so much! Of course i will not have your gorgeous homemade bread to have along with it...but oh well!
    L~xo

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  2. I had to laugh when I saw your post title because I heard that song this morning on my way to work! This is one of my sons' favorite weekend breakfast dishes. They love to have a big breakfast on the weekends but keep it lighter on the weekdays.

    Thanks for sharing!

    ~ Tracy

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  3. This looks wonderful. I could eat it for dinner, too! We prepare our potatoes alike. They are so much better when they are par boiled.

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  4. Oh Marie IS just wonderful! And this looks positively delicious! What a treat!
    xoxo Pattie

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  5. I love this! Marie has great recipes.. we are so lucky to all have each other..Italian..English..French..:)
    Love the song too..

    That's another thing I eat a lot of..eggs..I just bought a new poacher..I may improvise..

    Thanks!

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  6. This will be a good breakfast for us at our cottage on the weekends. I eat light during the week :-) I'll check out Marie's site.

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  7. This looks sooo good. I can't wait for the weekend to make this for myself! Beautiful photos, Ann. Love this! Thank you for introducing me to Marie's blog. Another wonderful one to my favorites!

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  8. This would be wonderful for a supper too, so hearty and delicious! I'm sharing your blog today Ann, pop over to Granny Mountain...

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  9. When am I going to learn to quit coming to your blog before I've eaten?!

    Ann, you continue to amaze with your talent in the kitchen and with the camera... I'm ready to stick a fork through the computer monitor. YUM!

    It's the same situation here...W is more fond of breakfast than I am, he would adore this (everything, including your eggs are cooked to perfection.) I would be busy scarfing up the potatoes (I do mine the same way you do...soo good!) :D

    Your gorgeous buttered toast from your own homemade bread is the crowning jewel.

    Many thanks to you and Marie for sharing this.

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