party leftovers

Do you work outside the home? Have you in the past? If so, then you already know what happens when a co-worker brings food into the office. People suddenly act as if they are on the verge of starvation and have not eaten in a week. Even if you have never worked in an office, you have still witnessed this phenomenon before… at Costco… or anywhere there is FREE FOOD!

There was a bunch of food leftover from the appetizer portion of our party this past weekend and I sent it all into Dave’s office on Monday morning. I can just imagine the food frenzy that day!  The thing is, I can’t blame the people in my husband’s office. These dear souls deserve a treat.  Dave is a CPA, and at this time of year… coming down the homestretch of another  “tax season”… their days are long and stressful! Enjoy and eat up, people!

Turns out, I didn’t send in everything after all. Yesterday morning I found a bag of extra dippers for the fondue.  One of my favorite items to add to a cheese fondue or crudites platter is new potatoes. The potatoes are left unpeeled and larger ones are cut into halves or quarters and then boiled in salted water until easily pierced with a paring knife. The potatoes are now perfect to cook up for breakfast too.

Dave usually prepares oatmeal and an apple for breakfast, but yesterday I made him an extra special meal, which he richly deserves! Thank you, my sweet husband, for all you do – especially this time of year! xoxo

Breakfast Potatoes with Poached Eggs

1 tablespoon unsalted butter
3 large shallots, peeled and thinly sliced
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cups pre-cooked unpeeled potato cubes (read above to see “how to”)
2 eggs

In a large skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 5 minutes.

Add the oil to the skillet, add the potatoes, and season with salt and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 15 to 20 minutes.

Meanwhile, fill a medium saucepan about 3/4 full with tap water. Place over high heat and bring to a boil. Add 1 teaspoon salt. Reduce heat to a simmer and break, one egg at a time, into a small bowl or cup and slide the egg into the water.

Repeat with the remaining egg, and poach at a bare simmer until whites are firm and yolks are still runny, exactly 3 minutes. Transfer eggs, one at a time, to paper towels using a slotted spoon.

Divided the potatoes between two plates and top each with a poached egg.

Serves 2