Breakfast For Dinner!

Breakfast for dinner is one of my favorite things. I found an updated version when browsing through recipes last week and wanted to give it a whirl. Its quick and easy, with not a lot of clean up!

Gouda and Egg Sandwiches with Roasted Potatoes:

You will need:

1 hot house tomato thinly sliced


2 large eggs

About 2 1/2 tbsp. softened butter, divided

About 1/4 tsp. kosher salt

Freshly ground black pepper

1 teaspoon minced flat-leaf parsley leaves

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon fresh lemon juice

4 slices sandwich bread of your choice

1/2 cup coarsely shredded gouda cheese

6 slices crisp-cooked bacon

1/2 cup loosely packed baby spinach leaves
 
For potatoes:
 
1/2 lb fingerling potatoes
1 tablespoon butter
1 tablespoon dried dill
 
Slice fingerlings in half- or if too small leave whole. Preheat oven to 475. Sprinkle dill over top of potatoes and roast for 35-40 minutes or until crispy on the outside and soft on inside.
 

Combine with butter while still hot to melt.
 
Sandwich:
 
In a large skillet fry your eggs to your liking. I personally like mine well done so the yolk doesn't run.

In a small bowl combine thyme, parsely, lemon juice and butter. Spread onto one side of each bread slice. Note: I found myself needing a bit more of the spread to cover all 4 slices.

Transfer eggs onto plate. Sprinkle gouda onto sandwich slice, then pile bacon, tomato and spinach.

Carefully place fried egg on top of sandwich. Cover with other bread slice.

Place sandwiches back on skillet and cook over medium heat until both sides are browned and a bit crispy. Serve with potatoes.

This was super good and great if you get home from work a bit on the late side because its quick to make!
 
I would also like to introduce you to my assistant chef, Olive! She's always in the kitchen with me when I cook. She's a little camera shy.