Breakfast Pan-Roast with Fried Eggs and Parsley Sauce

Name: Breakfast Pan-Roast with Fried Eggs and Parsley Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 larges eggs; 85 grams bunch flat-leaf parsley , stemmed and coarsely chopped; 340 grams lean slab bacon, cut crosswise into four 2-inch-long pieces; 3 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 3 Tbsps chopped shallots; 1 teaspoon thyme leaves; 3 Tbsps water; 680 grams Yukon Gold potatoes, cut into 2-inch chunks

You can never have too many morn meal recipes, so give Breakfast Pan-Roast with Fried Eggs and Parsley Sauce From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a blender, puree the parsley, water, shallots, thyme and 2 tablespoons of the olive oil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

Parsley

Thyme

Water

Equipment you will use

Blender

In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil in the oven for 10 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Oven

Add the bacon to the skillet and bake for 12 minutes, or until the fat is rendered and the bacon is slightly crisp.

Ingredients you will need

Bacon

Equipment you will use

Oven

Frying Pan

Transfer the bacon to a plate.

Ingredients you will need

Bacon

Add the potatoes to the skillet and turn to coat them with the fat; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Frying Pan

Bake the potatoes for 15 minutes, or until tender and lightly browned; transfer to the plate with the bacon.

Ingredients you will need

Potato

Bacon

Equipment you will use

Oven

Set the skillet over moderately low heat. Crack 4 of the eggs into the skillet and fry for 2 minutes per side, until the whites are set and the yolks are still runny (or until done to your liking).

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Frying Pan

Transfer the eggs to 2 plates and repeat with the remaining 4 eggs. Spoon the bacon and potatoes alongside the eggs and dollop the parsley sauce on top.

Ingredients you will need

Potato

Parsley

Bacon

Sauce

Egg

Serve at once.

Make Ahead: The parsley sauce can be refrigerated overnight. Bring to room temperature before serving.

Ingredients you will need

Parsley

Sauce

Wine Recommendation: A soft, fruity and young Spanish Tempranillo will stand up to the salty bacon and contrast with the difficult-to-match eggs here. Try the 1999 Bodegas Ramon Bilbao Tempranillo Rioja Limited Edition or the 1998 Heredad Ugarte Rioja Crianza.

Ingredients you will need

Wine