Last night we had pancakes for dinner, so it didn't seem all that out of the ordinary to have another breakfast-for-dinner dinner. Tonight we went for savory rather than sweet flavors. I roasted up a skillet full of hashbrowns made from the red gold potatoes in CSA Box #22. I put D in charge of poaching the eggs for the egg sandwiches that accompanied our hashbrowns. I added Swiss cheese (cut into a round shape using a glass to better fit the English muffin), fresh spinach leaves, halved grape tomatoes, and a small squirt of Dijon mustard. D added Swiss cheese and Canadian bacon to his sandwich. It doesn't get much easier than that.
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