After our big night out, it was hard waking up this morning, and I didn’t get a real start to the day until about 10am. I sat down with my coffee and started going through my magazines from the week. As soon as I saw this recipe in the beginning of this month’s Food & Wine, I stopped, defrosted some chorizo we had in the freezer and began boiling the potatoes. I had bought some eggs from Flying Pigs Farm last week and was anxious to make a dish worthy of them. And here it is. I halved the recipe, and only used 3 eggs on top. I sliced up some of a free baguette we got last night from Amy’s Breads, it still tasted great. This would also be great with chicken sausage, or any sausage you have on hand. The recipe is great for a large group if you’re having guests stay or a big brunch. A great hangover meal as well!