Farmer's Breakfast


Farmer’s Breakfast

Artisan bread
Sliced cheddar cheese
Potatoes of your choice, sliced thin, ~1/4 inch
Baked Eggs (directions, following)
Olive Oil
Butter, softened

Roast Potato Slices: Heat oven to 350 degrees. Spread potato slices atop an oiled sheet pan and drizzle with olive oil. Season with salt and pepper. Cook for 15-20 minutes, until fork-tender.

While potatoes are roasting, cook bacon.

After removing the potato slices, turn oven up to 450 degrees and put a sheet pan in the oven.

Butter each slice of bread on one side. Place bread buttered side down, as if you were making a grilled cheese sandwich. Layer cheese, potatoes, and bacon onto one slice of bread. Place open-faced sandwich into oven on the sheet pan and bake until the cheese is melted.

Put an egg on top of the sandwich and cover with another slice of buttered bread, butter side face up. (I halved one egg and placed both halves upon the slice of bread).

Bake until bread is toasted, about a minute.

Of course, you can assemble and bake multiple sandwiches at a time!

Serve and enjoy!

How to make baked eggs:

Start preheating the broiler and place the oven rack about 6 inches below the heat.

Carefully crack an egg into a small bowl, without ruining the yolk.  Top with parmesan cheese and dried parsley.

Place one empty baking ramekin per egg on a baking sheet.  Put 1 teaspoon of cream and 1/3 T of butter in each ramekin and place under the broiler for a few minutes, until bubbly.  Remove from oven and quickly pour an egg into each ramekin, topping with salt and pepper. 

Place the ramekins back under the broiler for about 5 or 6 minutes until the whites are cooked.  You can test them by poking a fork inside.

Take out of oven and let set for a minute.  You can eat this alone or scoop it atop toasted, buttered bread!  YUM!