Guard your lions! Ashleigh's Kitchen Brunch is back with an allstar breakfast for champions (goodness, that sounds like the opening to a Jungle oats advert) moving right along. I am so excited I learnt how to poach an egg! This is an exciting achievement because I grew up in a house with a mother who loved her AMC pots, and ALL of the accessories they came with. Case in point the AMC egg poacher. I know better now with thanks of the internet!! I am addicted to youtube food tutorials- check out this one from the Food Lab of How to poach eggs.
I inspired myself with this dish (I literally have no idea where the idea for it came from), it's filling, delicious and it goes so well with champagne and orange juice.
Cooking time: 20 minutes
5 baby potatoes
1/2 a yellow pepper
1/2 a red pepper
1/4 punnet of mushrooms, sliced
6 strips of streaky bacon (cut into pieces)
2 tablespoons of olive oil
1 teaspoons of paprika
1/2 teaspoon of cumin
1/2 a teaspoon of chilli flakes
1 minced clove of garlic
Salt and pepper
In a pan heat olive oil. Once hot add bacon and fry for 3 minutes then add garlic, mushrooms and chilli flakes fry until the bacon bits are crispy and the mushrooms have cooked through. Remove from the pan and set aside.
While the bacon and mushrooms are cooking steam baby potatoes for 5 minutes until soft (they can be pierced with a fork, with no resistance). Once they are done cut into quarters and set aside in a bowl.
To the baby potatoes add chopped peppers. Sprinkle over cumin, paprika, salt and pepper then toss to coat.
Add potatoes and peppers to the hot pan and fry until golden brown. Add bacon and mushrooms in the last 3 minutes, stir together set aside.
At all costs resist snacking on the glorious spicy potatoes it's hard but you must RESIST!
Fill a pot of water, and heat until the water simmers but not boils (crucial)
Crack an egg over a fine sieve, this is to get rid of the 'watery' egg white bits, the rest of the egg will hold together.
Carefully pour the egg into the pot and let it cook for 3 minutes (keep the egg moving, while it cooks)
Remove with a slotted metal spoon and place on top of the spicy potatoes.
Season with salt and pepper and enjoy the best brunch ever (well at least until I post my next brunch recipe)