When your sister returns from a week long trip to Colombia and
offers to supply the coffee, the obvious next step is to supply the brunch.
After coming back from a wonderful Bridal Shower weekend for one of my lovely
Villanova ladies, I had a treasure chest of herbs from her dad's garden. One of
those moments where you're basically at your second set of parents' and they
feel like you can't leave the house without taking all the food in the fridge,
some flowers, a bushel of herbs that they know you will certainly put to good
use.
Well here they are. And if you ask me, they are pretty much the
star of this dish. (Ok maybe the herbs AND the goat cheese... because you can't
really beat cheese).
My first recommendation is to prep everything you will need. I had
some lovely carved ham left over, about 2 slices, and diced that up into
cutesie little cubes. Because who doesn't love a good holiday style ham- am I
right? You could certainly use bacon or leave it out all together for a
meatless meal.
Crack and beat the eggs. At least 2-3 per person. If you are
feeding my brother you will need at least 4 for him, beware.
Turn your oven on to broil.
Peel one small russet potato and cut in
matchsticks. This is achieved by making slices of potato lengthwise and
then stacking and cutting into long sticks.
*If you are cooking this for more than 5 people use a medium
potato*
Heat a pan large enough for a single layer on
medium high with enough olive oil to just coat the bottom of the pan
fully. Fry potatoes like you are making french fries.
**Sidenote, this is how I make homemade french
fries. Sometimes I will even top them dried oregano and lemon juice to make
Greek Fries--one of the not so chubby hubby's favorite things in the world**
While they are getting gorgeous in the pan, chop
your herbs. You can use whatever you like. There is really no wrong combo here.
Today we had what I kept referring to as "Bob's Bounty" of basil,
oregano, lemon thyme, and parsley. Usually I am the worst because I have no
idea how to tell you how much of each herb I put in. Let's say:
3 sprigs of thyme
8-10 medium to large leaves of basil
2 large sprigs of oregano
1 Tabelspoon worth of chopped parsley
Mix them up together. Put 2/3 of the mix in the
beaten eggs.
Now get back to your potatoes. Once golden
brown on one side, flip and check one of the fattest pieces for doneness since
you may have to lower heat if they are getting brown faster than getting
soft. Once cooked through remove to a paper towel lined plate and sprinkle
with salt.
Add a tablespoon of butter and ham to a different
pan (Make sure to use an oven safe pan!) Make sure the ham is warmed
through and then add cooked potatoes. Lower the heat to low and add beaten egg
mixed with chopped herbs.
Mix eggs like you would for scramble until almost
cooked through. Add some goat cheese and mix for creaminess. Turn off heat and
top with more goat cheese and transfer to broiler for 4 minutes.
Take out your beauty and top with a pinch of the
fresh herbs. Serve with a sliced tomato salad and you may think you are in
heaven.
