Super Special Veggies and Eggs (for that super special someone)
This is basically a fancy version of a Swedish Hash–leftover roasted veggies and potatoes with an egg on top–only the potatoes and veggies are cooked up fresh. And this version has cheese, not just any cheese either, this has Gruyere. Very Fancy. You’ll be wanting to whip this dish up when when you’re out to impress that special someone with a super special brunch after you two have uh, you know…
Anyway,
It’s super easy, and that’s why I like it. I don’t have time to fuss (too much) in the kitchen. Preheat your oven to 400F (200C) toss your potatoes in oil and salt (this was a spice mix gifted by a client, but it’s basically salt) and place them in an oven safe pan. Roast for 10-15 minutes (depending on your oven).
Pull your potatoes out after the 10-15 minutes and add the mushrooms and garlic. Stir it all about and put it back into the oven for 10 minutes. It’s going to look like this going in:
Pull it out after 10 minutes and stir in the spinach:
Then add the cheese and eggs and cook for another 6-8 minutes until the eggs are set.
Final product seasoned to perfection. Dig in and enjoy.
What’s your go-to brunch delight? Let us know in the comments below.
Ingredients
- 1 large Russet potato
- 1 Tbs. olive oil
- 200g mixed mushrooms
- 1 garlic clove
- 100g baby spinach
- 1 large handful of gruyere, grated
- 4 medium eggs
- Salt, to season
- Large pinch of chilli flakes
Preparation
- Heat the oven to 200C/400F. Cut the potatoes into chunks and season with oil and salt. Put in a large ovenproof frying pan, and roast in the oven for 10-15 minutes.
- Cut the mushrooms into quarters, chop the garlic, then mix with the potatoes. Roast for 10 minutes until the potatoes are tender.
- Remove from the oven and stir in the spinach.
- Add gruyere and eggs, season with salt and the chilli flakes. Return to the oven and cook for 6-8 minutes until the eggs are set.
- Serve with love