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:
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
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.
In a large skillet fry your eggs to your liking. I personally like mine well done so the yolk doesn't run.
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.