Breakfast Pan-Roast with Fried Eggs and Parsley Sauce    •
ACTIVE: 20 MIN     1. 1 bunch flat-leaf parsley (3 ounces),
stemmed and coarsely chopped   2. 3 tablespoons water   3. 3
tablespoons chopped shallots   4. 1 teaspoon thyme leaves   5. 3
tablespoons extra-virgin olive oil   6. Salt and freshly ground
pepper   7. 3/4 pound lean slab bacon, cut crosswise into four
2-inch-long pieces   8. 1 1/2 pounds Yukon Gold potatoes, cut
into 2-inch chunks   9. 8 large eggs   1. Preheat the oven to
400°. In a blender, puree the parsley, water, shallots, thyme
and 2 tablespoons of the olive oil; season with salt and pepper.
2. In a large cast-iron skillet, heat the remaining 1 tablespoon
of olive oil in the oven for 10 minutes. Add the bacon to the
skillet and bake for 12 minutes, or until the fat is rendered
and the bacon is slightly crisp. Transfer the bacon to a plate.
Add the potatoes to the skillet and turn to coat them with the
fat; season with salt and pepper. Bake the potatoes for 15
minutes, or until tender