Breakfast Pan-Roast with Fried Eggs and Parsley Sauce

1. 1

   Preheat the oven to 400.

2. 2

   In a blender, puree the parsley, water, shallots, thyme and 2 tablespoons of the olive oil; season with salt and pepper.

3. 3

   In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil in the oven for 10 minutes.

4. 4

   Add the bacon to the skillet and bake for 12 minutes, or until the fat is rendered and the bacon is slightly crisp.

5. 5

   Transfer the bacon to a plate.

6. 6

   Add the potatoes to the skillet and turn to coat them with the fat; season with salt and pepper.

7. 7

   Bake the potatoes for 15 minutes, or until tender and lightly browned; transfer to the plate with the bacon.

8. 8

   Set the skillet over moderately low heat.

9. 9

   Crack 4 of the eggs into the skillet and fry for 2 minutes per side, until the whites are set and the yolks are still runny (or until done to your liking).

10. 10

    Transfer the eggs to 2 plates and repeat with the remaining 4 eggs.

11. 11

    Spoon the bacon and potatoes alongside the eggs and dollop the parsley sauce on top.

12. 12

    Serve at once.

* Per serving · 4 servings · Values may vary.