Tag Archives: brunch

Recipe of the Week – 27th February 2017 – Potato and Broccoli Brunch Frittata

Sometimes recipe ideas come from necessity, in other words, what I manage to find in the fridge! This recipe is a nice simple one which can be used as a quick brunch or as a satisfying lunch with a green salad. It started off as a frittata using an omelette base, but I then combined it with the pan-fried potatoes and broccoli to make it more like a rosti. Anyway, it was very tasty and I hope you like it!

Serves 4 to 6


3 large baking potatoes, left unpeeled if the skins are ok, and cubed

1 large head of broccoli, cut into large florets

3 tbs sunflower oil

2 garlic cloves, sliced

2 tbs thyme leaves

100g mature cheddar cheese, grated

6 eggs

Salt and pepper to taste


1. Place the potato cubes in a large pan of salted boiling water and bring to the boil. Par boil for 5 minutes then add the broccoli. Return to the boil for a further 1 minute. Drain and set aside.

2. Put the sunflower oil in a large deep frying pan then add the potatoes, broccoli, garlic and half of the thyme leaves. Gently sauté for 10 minutes, stirring often.

3. In a separate bowl, beat the eggs with the remaining thyme, season, the pour over the vegetables. Sprinkle the cheese over then cover. Allow to simmer until the eggs are set (about 10 minutes) then place under the grill to brown.

4. Serve immediately with bread and a salad.


Recipe of the Week – 21st October 2013 – Hash Browns with Poached Egg and Smoky Tomato Sauce


Firstly, apologies for not posting a Recipe of the Week last week – it was my cafe’s opening week and I literally haven’t had a spare minute! I will try to keep these posts regular, workload willing!

Anyway, this is a lovely simple recipe, which I guess is traditionally a brunch but I have expanded the quantities and added an egg to make a meal out of it! This is perfect for these cold Autumn dinner times.

Serves 4


6 large potatoes, cut into 1 cm dice
75 ml olive oil
2 large red peppers, diced
1 large red onion, peeled and chopped
4 large free range eggs
1 400g tin of good quality chopped tomatoes
1 tsp sweet smoked paprika
salt and pepper to taste


1. Heat oil in a large frying pan or wok on a low heat and add the potatoes. Fry for approximately 15 minutes, stirring regularly to avoid sticking.
2. When the potatoes and beginning to turn brown, add the peppers and onions and season. Cook gently for 20 minutes, again stirring regularly.
3. Meanwhile, add the chopped tomatoes to a small saucepan, add the paprika and heat gently.
4. Poach the eggs (I prefer to use poach pods) until just cooked.
5. Serve the potato mixture topped with an egg and serve with the tomato sauce.