A special breakfast, for which the cook has to get up an hour earlier than the breakfast bunch.
24 fingerling red potatoes (3 per person)
2 large-ish onions, chopped
2 tablespoons butter
1 tablespoon olive oil
paprika to dust the potatoes
salt and pepper to taste
4 tablespoons chopped parsley
1 1/2 cups grated cheddar cheese
YIELD: 8 servings
COURSE: Breakfast and Brunch
- POTATOES: Slice each potato in half and then boil them in salted water until just tender, 7 to 10 minutes. Chop the onions fairly finely and then saute them until tender, then set them aside. In a separate pan melt some more butter with oil and add the potatoes. Sprinkle the potatoes with paprika and salt and pepper to taste. Saute them until brown and crisp. Stir in the parsley and the reserved onions.
- POACHED EGGS: Fill a fry pan half full with water and add 2 tablespoons vinegar. Bring to a boil. Carefully crack eight eggs into the water. Poach about 4 minutes. Meanwhile, place 6 potatoes halves plus onions in each of your 8 individual rectangular baking dishes. Divide remaining onion mix between the dishes. Add one poached egg to each dish. Distribute the grated cheese among the dishes. Put the dishes under a broiler for about 3 minutes, to melt the cheese. Serve hot with an extra sprig of parsley.