Ingredients:

Avocado Toast:

• Baguette
• Avocado
• Juice of 1/2 lime
• 1/2 tsp. olive oil
• Salt
• Pepper

Herbed Breakfast Potatoes:

• 4 pounds yokun gold potatoes, unpeeled and cubed
• 1 cup chopped shallots
• 1/2 cup olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
• 6 tablespoons chopped fresh parsley
• 4 teaspoons chopped fresh thyme
• 2 teaspoons paprika

Directions:

Avocado Toast:

1. Slice the baguette in half lengthwise and toast
2. Slice avocado and arrange on the toast
3. Drizzle juice of 1/2 a lime and 1/2 tsp. olive oil over avocado
4. Add dash of salt and pepper to taste
5. Additionally, top with poached egg, bacon or tomatoes and basil if you wish
6. Serve and enjoy!

Herbed Potatoes:

1. Boil potatoes in salted water for 6 minutes and drain
2. Toss potatoes with shallots, oil, salt and pepper in large bowl to coat
3. Preheat oven to 400F degrees
4. Oil two baking sheets, distribute potatoes evenly
5. Roast for 35 minutes, adding 2 tablespoons of parsley, and 2 teaspoons thyme, 2 teaspoons of paprika over potatoes
6. Turn potatoes and roast an additional 20 minutes or until brown and tender
7. Remove from over, sprinkle additional 2 tablespoons of parsley and transfer to serving dish
8. Enjoy!