Not wanting to heat up the kitchen to make bread, potatoes were just the ticket for today’s breakfast. We’re keeping an eye on the Open Championship while we catch up on our reading.
To make this: 
We grated two potatoes and chopped some greens, green onions, and herbs from our garden. In a well seasoned or nonstick pan with just a touch of olive oil, we cooked them until they were getting golden. A flip (messy is okay) and we added an egg for each. Once more over easy, we served them with some avocado and tomato, and a sprinkle of smoked paprika. They were, in a word, the breakfast of Champions.
