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.