Special Saturday Breakfast

Pillsbury biscuits

Home-style herbed potatoes
1 large Russet potato, cubed into small pieces
¼ small red onion, chopped
¼ - ½ green bell pepper, chopped
1-2 garlic cloves, minced
Sprig of Rosemary, minced
Handful of parsley, minced
Salt & Pepper to taste
EVOO

Eggs Scramble
2 eggs
A few sprigs of chives, minced
¼ cup of shredded Cheddar cheese
Salt & Pepper to taste
Dash of Tabasco
EVOO

Heat oven to 350 degrees for biscuits. Brush top of biscuits with egg for a nice, brown top. Bake for 13-15 minutes.

Heat EVOO in skillet over medium-high heat. Add potatoes and brown. When potatoes start become soft and translucent around the edges, about 15 minutes or so, turn down heat, add onion, bell pepper and garlic. Cover with lid and occasionally sauté until veggies get soft and potatoes are tender when poked with a fork. Sprinkle with herbs towards the end, right before veggies are done.

Heat EVOO in skillet over medium-high heat. Scramble eggs in a bowl, add salt, pepper, and a dash of Tabasco. Scramble eggs in skillet. Once eggs are almost done, mix in chives. Once everything is plated, top eggs with cheese.

Plate eggs, potatoes and a biscuit. Enjoy with a Bloody Mary or Mimosa!