Russet Brunch Bowl

Russet Brunch Bowl



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Prep Time:
Cook Time:

Yields: 4 Servings

• Preheat oven to 400 F

• Begin melting ¼ C butter in a skillet set to medium heat. Once bubbly and hot, add the pepper flakes, halve the russet potatoes lengthwise, and place them flesh side down in the skillet. Let those sizzle and brown for about 5 minutes until golden brown and seared.

 

• Flip the potatoes over onto the skin side. Pour in the broth and add the thyme, rosemary, garlic, and remaining ¼ C butter, scattering everything throughout the pan. Season each potato liberally with sea salt before putting them into the oven to bake.

 

• Bake 35 – 40 minutes until fork tender.

                Grocery List

• 398ml can Tomato Sauce Beans
• 4 Large Free-Range Eggs
• 1 C Old Cheddar, shredded
• 2 Large Russet Potatoes
• 6 cloves Garlic, crushed
• 4 sprigs Fresh Thyme
• 2 sprigs Fresh Rosemary
• ½ C Unsalted Butter, divided (2 x ¼ C)
• 3 C PC Brand Plant-Based Chicken Broth (Or Veg Broth)
• ½ Tsp. Red Pepper Flakes
• Sea Salt / Cracked Pepper
• Turmeric
• EVOO
• Fresh Chives for Garnish

• In the meantime, empty the contents of the beans into a small saucepot. Cover, set to medium low, and simmer until needed.

 

• With 5 minutes left on the potatoes, begin heating a Tbsp. or so of EVOO in a medium sized frying pan. Once heated, carefully crack in the eggs, and season each one with sea salt, cracked pepper, red pepper flakes, and a few dashes of turmeric. Fry until whites are set and yolk is cooked to your liking.

 

• For service, spoon some beans onto the bottom of a shallow bowl. Nestle the potato into the beans and gently smash it up a little so it’s not quite so tall. Sprinkle over ¼ C cheddar per bowl and place the egg on top of the potato. Spoon over some of the pan juice from the potatoes before finishing with a sprinkling of fresh, chopped chives. ENJOY!

Preparing these in the fondant style makes them smooth like butter and absolutely delicious.

Perfectly tender russet, nestled in to a bed of tomato beans and topped with a turmeric fried egg, cheese, and some herbage.