Rainy Sunday Brunch Potato and EggJul 05, 2021
I am known for my brunch.
A ‘Big Breakfast’ is our fave family get together, in times past, all were invited.
This Sunday we had a rainy day cook and bake day – we were meant to have friends over (like the good old days) for a BBQ brunch. It poured down, there were thunderstorms. The brunch must go on.
Numerous distractions (like fam needing a jab lift) made this a 3pm brunch, late even for me. Freestyling was required and, as the pics found their way into my Instagram and Facebook stories, recipe requests abounded.
I made a lot of food – here is but one of the food recipes – Foraged Flamingo Cordial has already been shared.
Be warned, I am an intuitive cook – here I list ingredients and instructions, along with some pics. The proportion, quantity, detail, I leave with you. You will be fine, have faith. If you prefer shallots to peppers, use more of them, if you want to add mushroms, see if you can find those amazing woodland mushrooms, you get the idea.
Self-belief is liberating.
A open mind when eating one’s own creations helps.
Olive Oil (chili infused if you have it)
Shallots, thinly sliced
Sweet peppers (red, yellow, orange), thinly sliced
Cubed potato, parboiled
Cherry tomatoes (as many colours and shapes as you can find)
Spring onions (sliced)
Large pan (I use a paella pan)
How to prepare
Using a large oven proof pan
Heat the oil
Add the shallots and peppers and chilli– fry until the shallots and peppers are soft
At the same time, shallow fry the parboiled potatoes until they are crispy (don’t obsess, a bit crispy or crispy on some sides and not others is perfectly adequate)
Add the tomatoes to the shallots and peppers
After a few heating through moments, add the now crispy-ish potatoes
Let it all cook, a tomato sauce should be forming, as though by magic
Add the sliced garlic
Add chopped coriander when you think everything is cooked.
Heat the grill
Make space for the eggs
Crack a raw egg into each of the spaces you have made
Cook under the grill until the whites are solid
Cover the dish in grated goats cheese
Continue to cook under the grill until the cheese is melted
Remove from the grill
Sprinkle with chopped coriander
Dust with chilli flakes
Suggested side-dishes (take your pick)
We served this with vegan kedgeree and an aubergine, pesto, pine nut and goats cheese made-up creation.
What will you serve yours with?
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