San Francisco Style Eggs and Potatoes with Cranberry Pineapple Bread

We have eggs for dinner sometimes, although this meal works perfectly fine as a brunch or breakfast. The eggs are combined with crisp mustard or collard greens to give them a tangy taste. The pineapple cranberry bread can be made in the bread machine the night before. Add some cream cheese and some jelly to the bread for a delightful taste.

Ingredients:

    * 8 eggs
    * 2 tablespoons half and half
    * Salt and pepper to taste
    * 1 onion, chopped
    * 4 cups of chopped mustard greens or collard greens
    * 2 tablespoons real butter (not margarine)
    * 1 tablespoon olive oil
    * 1 package of frozen hash browns (or make your own if you prefer)



Preparation:

1. Place the hash browns in a pan and cook in the oven according to package directions.
2. Cook the onion in the oil until tender.
3. Add the butter to the pan and cook the greens until tender.
4. Whip the eggs with the half and half and sprinkle with salt and pepper.
5. Add to the pan and cook until set.
6. Cut the cranberry pineapple bread into triangles and toast before serving.
   

Here is the recipe for the pineapple cranberry bread.

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