There's nothing quite as comforting as Sunday brunch. Whether out with friends or tucked onto the sofa at home, it's the perfect meal to relax to - not too early, not too late, and just the right mix of breakfast and lunch. I really love brunch.
Best are the meals that take as little effort as you want to give on a Sunday. For me, that means very little. One pan, ideally. No more than 20 minutes, thanks. And I want it to be filling, flavourful, and packed with fresh vegetables, potatoes, and eggs.
That's exactly what this skillet is - crispy fried potato and onion, a layer of shredded greens, a baked egg, tomatoes, toast, cheese, and avocado. All in one, and all in about twenty minutes. I'd say one skillet can easily feed one or two people, just add more eggs as needed. The toast is tossed into the skillet just before going into the oven, where it crisps up as the bright egg sets ever so softly. Cool avocado just before serving adds the most indulgent creaminess to the dish. A keeper in my books.
On a final note, I designed this recipe for Petra, who is currently living in Honduras, where she tells me she can only get the ingredients used in this recipe. Petra, this one's for you - hopefully you can get everything you need!
*****
Potato and Egg Skillet with Avocado
Serves 1, but can serve more with more eggs.
1 potato, finely diced
1/2 onion, finely diced
1 leaf of savoy cabbage or other greens, shredded
1 egg
1 tomato, quartered
1 slice of sourdough bread, halved
1/8 cup grated cheddar cheese
1/2 avocado, diced
salt and pepper
olive oil
1. Preheat the oven to 200 C (400 F). In a cast iron skillet or a heavy, oven-proof frying pan, heat some olive oil over medium-high heat. Toss in your potatoes and onions and fry for about 5 minutes, until golden. This works best if you don't move them around, but wait until they're crisped up before turning them. 2. Turn your potatoes and season to taste. 3. Spread your cabbage over the potatoes in a thin layer. Toss in 2 tbsp. of water and cover immediately, allowing the cabbage to steam very quickly. It should be done within a minute or so. 4. Remove the skillet from heat and toss in your tomatoes, season again, and make a small well for your egg. Pour in your egg, tuck in your bread, and pop it in the oven until the egg sets, about 8 minutes. 5. Serve with grated cheese and diced avocado.
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