Cobblestone Hobo Breakfast
Potatoes: 5 large, new red potatoes; 1 large onion, chopped; 1 T butter;
1 T oil; paprika for browning agent; salt and pepper to taste; 3 T chopped parsley
Cream Sauce: 1/4 cup butter; 1/2 cup flour; 1 cup half and half; 1 T lemon juice; 1/4 cup crumbled bacon; salt and pepper to taste
8 eggs, poached; 1 cup grated cheddar cheese; 1 T white vinegar
Potatoes: Boil in salted water until just tender, 20 to 30 minutes. Drain, cool, and cut into cubes. Chop onion and saute until tender, then set aside. In a separate pan, melt 1 T butter with oil and add potatoes, paprika and salt and pepper to taste. Fry, stirring as little as possible, until brown and crisp. Stir in parsley and onions.
Poached eggs: Fill a saute pan half full with water and 1 T white vinegar. Bring to a boil and crack 8 eggs gently into water. Poach about 4 minutes and remove carefully with a slotted spoon. Drain on paper towels.Cream Sauce: Melt butter in a small saucepan. Add flour and cook over medium heat, stirring constantly for 2 to 3 minutes. Add half & half and cook until thickened, adding more if necessary. Add lemon juice, bacon bits, salt and pepper to taste.
YUM! Here was breakfast dessert:
And ready to eat...with the special guy looking ravenous after a ride through the ghettos of East Baltimore!