Breakfast for dinner gets an elegant upgrade with herbed potatoes and sweet grapes. If you like the taste of bacon (and who doesn’t?) then you’ll love these crispy eggs, which are fried right in the bacon drippings. Meanwhile, the potatoes roast in the oven so that this dinner comes together efficiently. Toss those potatoes with parsley, rosemary, and zingy garlic and you’ve got an addictive combo that’s destined to become a family favorite. For extra color, try mixing green and red grapes.
1 pound baby Yukon Gold potatoes, halved or quartered if large
2 tablespoons olive oil
1 teaspoon kosher salt, divided
8 slices thick-cut bacon
8 large eggs
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh rosemary
1 clove garlic, grated
¼ teaspoon black pepper
3 cups green seedless grapes
Sat fat 5g
How to Make It
Preheat oven to 425°F. Toss potatoes with oil and ￼½ teaspoon salt on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes.
Meanwhile, working in batches, cook bacon in a large skillet over medium until golden and crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate.
Working in batches, crack eggs into bacon drippings and cook until whites are set and edges are crispy, 3 to 4 minutes.
Toss cooked potatoes with parsley, rosemary, garlic, remaining ½ teaspoon salt, and pepper. Serve with bacon, eggs, and grapes.
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