Simply Healthy Family: Bistro Sunday Brunch: Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs with Crema con Queso

11.4.11

Bistro Sunday Brunch: Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs with Crema con Queso



Welcome Spring and all things light, lovely and green.
Good-bye mittens, blankets, soups and casseroles, thanks for keeping me warm and cozy. 
I'll see you next Winter it's been grand.
The End.


In all fairness and honesty, I should mention that I live in Glendale, Az. The valley of the Sun so we don't have a true Winter to speak of. I did have to use my 'tushy' warmer in my car a couple of times and it was cold enough to make soup once or twice. Hey we're talking in the 30's people! That's freezing to us native desert rat's! 

Really, I do sometimes wish for truer seasons. To experience big Autumn trees and snow on Christmas. But then I get over it and throw on my shorts and flip flops and head out to my backyard and pick some veggies in the warm, early March weather. What can I say? I love this place. Until June when it will be 120+ degrees  in the shade and life will suck big time and you can stop being jealous of us desert dwellers.

Right now however it is absolutely perfect outdoors and we are just soaking up every minute here in the valley. Windows open, cool breezes, baseball games, patio lunches and flip flops. My favorite thing about the coming of Spring is the lighter, fresher meals. More veggies, more salads, lemon aide and no-cook dinners.


Here is a wonderful Spring brunch to start of the season.
Add some lightly grilled asparagus and have this beautiful dish for Easter Day brunch.



Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs
with Crema con Queso









You know why. Just do it.






TIME  20 MINUTES      SERVES  4
Ingredients:

6-8 Free Range, Organic eggs
1 tablespoon half and half
1/2 teaspoon table salt
1/2 teaspoon French Grey Sea salt
2 medium russet potatoes, cubed
1 cup chopped broccoli florets
1 teaspoon olive oil
1 tablespoon dried Tarragon, divided
1 tablespoon fresh chives, chopped
Queso Cojita {Mexican crumbly cheese}
Mexicana Crema (can also use creme fraiche)
1 orange or yellow bell pepper, sliced


To Make:

Pre heat oven to 400F. Line a roasting pan with foil.
In a large bowl toss cubed potatoes with olive oil (just a teensie bit will do!) Spread Potatoes onto pan and sprinkle with salt and 1-2 teaspoons of the tarragon. Bake at 400F for 15-18 minutes till golden brown and fork tender.

In a medium saucepan over high heat bring 2 cups water to a boil. Add chopped broccoli. Cook just 2 minutes, no more. Drain, set aside.

Meanwhile, heat a non-stick skillet over medium-high heat, add small bit of butter. In a large mixing bowl whisk eggs and half and half. The half and half makes them oh-so-fluffy. Add a pinch of salt, pour into skillet. Using a rubber spatula, fold eggs over and over again till just set, about 3 minutes. Add broccoli, toss to combine.
Immediately remove from heat and serve with potatoes while still piping hot. Sprinkle with a bit more tarragon, the fresh chives, French Grey Sea Salt and freshly cracked pepper. Drizzle 1 tablespoon per serving of Crema Mexican over top of eggs. Crumble Queso Cojita over top of eggs. Serve peppers on the side.



French Grey Sea Salt.
Besides the amazing taste that you'll notice,
it's loaded with super minerals.
I save this for sprinkling on at the end so the minerals aren't destroyed during baking and to retain the flavour.








'>'

14 comments:

  1. Lovely. Free-range organic is the only way to go. The only bad part of this brunch is that I did not get an invite.

    Fantastic elegant dish.

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  2. I love everything about this breakfast!

    Oh, and I grew up in Idaho and used to make fun of all of the cold weather pansies. Until I lived in the Bay Area for almost 4 years and my blood thinned. Now that we're back in "real winter" (which, in Reno, is still really mild compared to ID/UT) I'm freezing to death. The definition of cold is SO relative!!

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  3. We are soaking up the perfect Austin weather too...we know the heat is coming soon! Thank you so much for sharing with me tonight. I always know I will find something that will make me smile! Your sweet and creative spirit brings me such happiness. I hope you have a great day tomorrow full of hope and love.

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  4. I love my organic free-range eggs too. They taste different (definitely better) from the norm.

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  5. thats a lovely lovely looking platter...loved all your recipes !

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  6. dude, this looks wonderful

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  7. I'm obsessed with eggs. Really, really love a good egg dish. But I tend to buy them in bulk (I use them a lot!) and can't afford the organic ones to fuel my egg love. I guess I just go for quantity over quality...ack.

    But on the a brigher note, I love your scrambled eggs served with that lovely mexican crema...I sometimes just plop a dollop of cream cheese or sour cream over, but now I have to try with that crema!

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  8. Well I am quite a little bit jealous of your eternally gorgeous weather...but you've made up for it by providing this gorgeous spring meal! Eating it will make me feel like it's spring, even if the weather doesn't QUITE concur.

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  9. One tip to use less eggs in an effort to choose 'quality over quanity'... Use flax eggs when baking. That's what I do and you'll never notice the difference and it's uber good for you.
    2 tbsp water = 1 tbsp flax meal, whisk, set 30 seconds, use in sub of an egg.

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  10. Oh, sea salt. I can't get enough of that. What a delicious looking scramble! And yes, I am totally jealous of your warm weather.

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  11. Girl, this is top-notch fabulous! I would love to eat that right now. I'm quite hungry and running on a cup of coffee.

    Thank you so much for your comments! I would love to live closer too...screw snack time, I agree, wine time would be so much more fun and come in at the perfect time of day...that 3 'o clock whining-fest that my kids create. Oh LORD! Anywho, I so enjoy your friendship. HUGS!!!

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  12. This looks delightful! Free range eggs do taste better. :)

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  13. Free Range does matter! Yay! I'm actually looking forward to all the hardboiled eggs at easter just so I can have egg salad. Super cute blog, by the way. It IS possible to get kids to eat well.

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  14. Looks wonderful. We use organic free range eggs too!

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