Poached Eggs with Roasted Asparagus and Thyme-Garlic Potatoes

We had brinner again last night. Although, this seemed more like a schnazzy dinner to me. I had something else planned but had an epiphany while running, and rearranged my dinner plan to make this. Luckily, it did not disappoint! I could have eaten the entire pan of potatoes!

Ingredients:
5 yukon gold potatoes, washed and cubed
1 tbsp fresh thyme
3 cloves garlic, mashed (I used a garlic press)
12 asparagus spears, bottoms trimmed
4 eggs
3 tbsp olive oil
1 tbsp butter
salt and pepper to taste

Directions:

1. Preheat the oven to 350^o. Place the asparagus in a baking dish, drizzle with 1 tablespoon of olive oil and toss to coat. Roast in the oven until tender, about 20 minutes.
2. Combine the cubed potatoes, 2 tbsp olive oil, garlic, thyme, salt and pepper in a large bowl and combine until the potatoes are coated with oil and spices.
3. Heat the butter in a large pan over medium heat, add the potatoes and cook until golden brown on all sides.
4. Add the eggs to an egg poacher and cook until the eggs are just tender.

As always, enjoy!

Tags: asparagus, breakfast, dinner, eggs, garlic, pan roasted potatoes, poached eggs, potatoes, thyme