Recipe

Breakfast Pan-roast With Fried Eggs And Parsley Sauce Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 400°.
Step #2 In a mixer, shallots, water, puree the parsley, thyme & 2 tbsps of the olive oil; season this with salt & pepper.
Step #3 In a large cast-iron skillet, heat the remaining 1 tbsp of olive oil in the oven for 10 mins.
Step #4 Add the bacon to the skillet & bake for 12 mins, or until the fat is rendered & the bacon is slightly crisp.
Step #5 Transfer the bacon to a plate.
Step #6 Add the potatoes to the skillet & turn to coat them with the fat; season this with salt & pepper.
Step #7 Bake the potatoes for 15 mins, or until tender & lightly browned; transfer to the plate with the bacon.
Step #8 Set the skillet over moderately low heat.
Step #9 Crack 4 of the eggs into the skillet & fry for 2 mins per side, until the whites are set & the yolks are still runny (or until done to your liking).
Step #10 Transfer the eggs to 2 plates & repeat with the remaining 4 eggs.
Step #11 Spoon the bacon & potatoes alongside the eggs & dollop the parsley sauce on top.
Step #12 Serve at once.
Step #13 Make Ahead: The parsley sauce can be put in the fridged overnight.
Step #14 Bring to about room temp before serving.
Step #15 Wine Recommendation: A soft, fruity & young Spanish Tempranillo will stand up to the salty bacon & contrast with the difficult-to-match eggs here.
Step #16 Try the 1999 Bodegas Ramon Bilbao Tempranillo Rioja Limited Edition or the 1998 Heredad Ugarte Rioja Crianza.
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