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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 tablespoon extra virgin olive oil 1 tablespoon butter 3/4 pound sweet potatoes or fingerling potatoes, peeled and thinly sliced (use a mandolin if you have one) 1/4 cup chopped mixed fresh herbs (such as parsly, sage, rosemary and thyme) 10 large eggs 8 oz. Fontina cheese, freshly grated herbs for garnish Instructions: Preheat oven to 375 degrees. Heat oil and butter in 10 inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook; stirring occasionally, until potatoes are tender and golden brown (about 12 - 15 minutes). Stir in herbs. Meanwhile, whisk eggs in medium bowl. Season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven and bake till just set; about 12-15 minutes. Serve hot or at room temperature garnished with more fresh herbs. Notes: Excellent for brunch with a green salad and hot mug of soup! |
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