Friday, July 15, 2011
Potatoes And Eggs
A simple supper that didn't take a lot of fussing over the stove. I cut up potatoes, onions and garlic tossed them in olive oil, slat and pepper and put them in a 400º oven to roast for about 35 minutes. When the potatoes were cooked through but not quite crisped I whisked together eggs, chopped rosemary ham, shredded parmesan cheese and some finely chopped mixed herbs from our front garden (thyme, parsley and basil). I cooked the eggs in a mixture of butter and olive oil over medium low heat for soft, flaavorful scrambled eggs.