There is nothing like a late start to the day. Having the time to really savor a strong cup of coffee or two. I live for lazy weekend mornings. Maybe that’s why breakfast is my favorite meal.
Somehow a plentiful crop of lemon thyme and rosemary is springing up this year in our flower bed despite my brown thumb. I used fresh herbs in this recipe but you can use whatever you have on hand. All you need is maybe a fresh fruit salad and some sourdough toast, pour another cup of coffee and enjoy!
Perfect Purple Potato Casserole
3 purple potatoes cubed
1 handful cherry tomatoes halved
1 scallion thinly sliced
1 shallot diced
1 clove garlic diced
1/4 cup milk/milk substitute
Fresh thyme & rosemary, a few sprigs each coarsely chopped
1/4 cup olive tapenade (optional)
1 tablespoon olive oil
1/2 cup shredded mozzarella
Sauté shallot, garlic, and potatoes in olive oil over medium heat until the potatoes are a little soft, about 5 minutes. Sprinkle with salt and pepper.
In small bowl beat the eggs and milk/milk substitute until light and fluffy.
Place the potatoes and egg mixture into a lightly oiled 8×8 baking dish. Add remaining ingredients except the mozzarella. Sprinkle cheese on last.
Cover with tin foil and bake for 45 minutes @ 375. Remove foil and bake for an additional 5-10 minutes until top is golden brown and casserole appears to pull away from the sides of the pan.
If you prefer sweet rather than savory morning meals, check out this Pancake Post from the Abyss.
Have a great weekend friends!