Description
Have a bistro style brunch in your own backyard for Easter or any day. This super simple brunch is delicate and delicious. Tarragon and chive roasted potatoes and garden fresh scrambled eggs with crema con queso.
Bon Apetit!
Ingredients
- 2 whole Russet Potatoes, Cubed
- 1 teaspoon Olive Oil
- 1 cup Broccoli Florets
- 1 Tablespoon Dried Tarragon
- 1 Tablespoon Butter
- 6 whole Free Range Eggs
- 1 Tablespoon Half-and-half
- ½ teaspoons Salt
- 1 Tablespoon Fresh Chives
- ½ teaspoons French Grey Sea Salt
- ¼ cups Queso Cojita
- 4 Tablespoons Crema Mexicana
- 1 teaspoon Cracked Pepper
- 1 whole Orange Bell Pepper, Cored, Seeded, Then Diced
Preparation
Preheat oven to 400F. Line a roasting pan with foil.
In a large bowl toss cubed potatoes with olive oil (just a teensie bit will do!) Spread potatoes onto pan and sprinkle with salt and 1-2 teaspoons of the tarragon. Bake at 400F for 15-18 minutes till golden brown and fork tender.
Meanwhile, in a medium saucepan over high heat bring 2 cups water to a boil. Add chopped broccoli. Cook just 2 minutes, no more. Drain, set aside.
Heat a non-stick skillet over medium-high heat, add small bit of butter. In a large mixing bowl whisk eggs and half and half. The half and half makes them oh-so-fluffy. Add a pinch of salt, pour into skillet. Using a rubber spatula, fold eggs over and over again till just set, about 3 minutes. Add broccoli, toss to combine.
Immediately remove from heat and serve with potatoes while still piping hot. Sprinkle with a bit more tarragon, the chives, French Grey Sea Salt and freshly cracked pepper.
Drizzle 1 tablespoon per serving of the Crema Mexican over the top of the eggs and crumble Queso Cojita on top. Serve peppers on the side.
