A few weeks ago my husband and I went on a little road trip get-away to Santa Barbara. It was the first time we’ve gotten away just the two of us since our son was born! One of my favorite parts of the trip was eating at many amazing, gluten-free friendly restaurants.
Santa Barbara is full of cute brunch spots. It seems like getting brunch is what you’re supposed to do in Santa Barbara. My favorite places for brunch was Scarlett Begonia. It is tucked away on a cute little street in a beautiful courtyard. My husband got an amazing Reuben sandwich and I got a breakfast very similar to this dish. It was so delicious I recreated it at home the next week.
I love egg-for-dinner recipes. I used roasted mini fingerling potatoes, but Yukon Gold also work great. The combination of roasted potatoes with the herbed eggs, tangy goat cheese and greens make a gloriously delicious dish that is great for breakfast, lunch, or dinner.
If you”re eating gluten-free in Santa Barbara, I also recommend Savoy, Blenders in the Grass, Pickle and Swiss, Opal, and of course, McConnell’s Ice Cream!
For the Potatoes:
- 2 pounds Yukon Gold potatoes, cut into wedges, or mini yellow potatoes left whole
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon grainy mustard
For the eggs and spinach:
- 10 eggs
- 2 tablespoons Italian flat leaf parsley, chopped
- 2 tablespoons chives, chopped
- 2 tablespoons dill, chopped (optional)
- 1 teaspoon salt
- pepper to taste
- butter or olive oil for scrambling
- 4 ounces crumbled goat cheese
- 4 large handfuls spinach
- Preheat the oven to 400F. Toss the potatoes with the olive oil, salt, and pepper and spread into an even layer on a baking sheet. Roast for 30-35 minutes, until fork tender. Cool slightly then toss with the mustard.
- Mix together the eggs, herbs, salt, and pepper. Scramble the eggs in over low heat in a little butter or olive oil until just set. Turn off the heat and fold in the goat cheese crumbles. Scoop the eggs out onto a plate and wipe out the skillet with a paper towel.
- Add a little more butter or olive oil to the pan over medium-high heat. Add the spinach and a pinch of salt and cook, stirring constantly until the spinach barely begins to wilt, about 30 seconds. It will continue to cook as you plate the food, so you don’t want to overcook it here.
- Assemble the dish by placing a layer of roasted potatoes on the bottom then topping with the scrambled eggs followed by the spinach. Enjoy!