Bistro Sunday Brunch

Preheat oven to 400F. Line a roasting pan with foil.

In a large bowl toss cubed potatoes with olive oil (just a teensie bit will do!) Spread potatoes onto pan and sprinkle with salt and 1-2 teaspoons of the tarragon. Bake at 400F for 15-18 minutes till golden brown and fork tender.

Meanwhile, in a medium saucepan over high heat bring 2 cups water to a boil. Add chopped broccoli. Cook just 2 minutes, no more. Drain, set aside.

Heat a non-stick skillet over medium-high heat, add small bit of butter. In a large mixing bowl whisk eggs and half and half. The half and half makes them oh-so-fluffy. Add a pinch of salt, pour into skillet. Using a rubber spatula, fold eggs over and over again till just set, about 3 minutes. Add broccoli, toss to combine.

Immediately remove from heat and serve with potatoes while still piping hot. Sprinkle with a bit more tarragon, the chives, French Grey Sea Salt and freshly cracked pepper.

Drizzle 1 tablespoon per serving of the Crema Mexican over the top of the eggs and crumble Queso Cojita on top. Serve peppers on the side.