Friday, August 8, 2014

Free-Range Breakfast Hash

This free-range breakfast hash, is my new favourite brunch to have on the weekend. I adore the combination of crispy bacon and roasted potatoes, with fresh silver-beet and herbs from my garden, topped off with beautiful rich organic eggs, and a sprinkling of parmesan. Delish!






Serves 2

Ingredients: (use organic or free-range where possible)
1 tsp butter or coconut oil
5 large leaves of silver-beet (mid-rib discarded), washed and chopped
3 medium leftover roasted potatoes, or any roast veg your like
100g ham or bacon
5 eggs
4 spring onions, outer leaves removed, washed and chopped
handful flat leaf parsley, washed and chopped
1/2 tsp garlic powder
unrefined sea salt
freshly ground black pepper
handful of freshly grated parmesan (leave out for dairy free option)

Method:
Preheat oven to 180C (350°F/Gas4).

Bring a large oven proof skillet to a medium heat, add the butter or coconut oil and chopped silver-beet. sauté for a few minutes, until wilted.

Evenly assemble the roasted potatoes and bacon amongst the silver-beet. Make five holes in the mixture,  then crack an into each space. Sprinkle with the spring onions, parsley and parmesan, then season with garlic powder, salt and pepper.

Bake for 15-20 minutes, or until the eggs are done to your liking.






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