Never has savoury food been so appealing to me. For years and years I've had a sweet tooth and although I'm not about to denounce all sweet food, I must admit that its savoury ally has been ambushing me in an attempt to beat me down and win me over. And on the breakfast front it has worked.
Our lazy (or not so lazy) weekends usually begin with a large main meal size brunch and like today, we ended the day with a simple soup - fennel. Apart from a little light snacking during the day this pretty much does for us until the morrow.
When Dan flipped over the calendar to display April's offer, I yummed at first sight. I had to make this bacon & egg with thyme & potato rosti. A right fancy fry up.
Bacon & Egg with Thyme & Potato Rosti
6 good sized potatoes, like desiree
1/2 of a white onion
2 or 3 sprigs of thyme
Boil the unpeeled potatoes for 8 minutes. Remove from heat and allow to cool until comfortable to handle. Peel the potatoes then grate into a large bowl. Chop the onion and the thyme finely. Mix into the potato and season well. Melt some butter with some olive oil in a 23 centimetre frying pan. Place the potato in the fry pan and pat down. Cook on medium for 15 minutes. Flip and cook on the other side for another 15 minutes or until golden brown. While the second side is cooking, grill the bacon. In the last few minutes poach the eggs. Serve with fresh leaves of thyme and a grind of pepper.