Eggs with Roasted Potatoes and Greens

Ingredients

• 1.5 lb potatoes
• 1 head broccoli
• 4 slices bacon
• 4 large eggs
• 3 tbsp olive oil
• 1 sprig fresh rosemary
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Cut 1.5 lb potatoes into 1-inch cubes and toss with 2 tbsp olive oil, 1 tsp salt, and 1 sprig rosemary leaves. Spread on a baking sheet.

2. 2

   Roast potatoes for 20 minutes, then flip and add 1 head broccoli cut into florets. Drizzle with remaining 1 tbsp olive oil and season with 0.5 tsp black pepper. Roast 15 more minutes until potatoes are golden and broccoli is tender.

3. 3

   While vegetables roast, cook 4 slices bacon in a skillet over medium heat until crispy, about 6 minutes. Remove bacon, crumble, and set aside. Reserve 1 tbsp bacon fat in the skillet.

4. 4

   Fry 4 eggs in the reserved bacon fat over medium heat until whites are set and yolks are still runny, about 3 minutes. Season with a pinch of salt and pepper.

5. 5

   Divide roasted potatoes and broccoli between plates. Top with fried eggs and sprinkle with crumbled bacon. Serve hot.

Tools you’ll need

• baking sheet
• skillet
• chef's knife
• cutting board

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