With Father’s Day this weekend, revisiting your breakfast menu for delighting Dads is a great way to impress new and existing customers. So, on September 3 why not try a new super way to start the day with crispy potato hash with eggs or herbed ricotta and poached egg tartine? Theses recipes are great if you’re cooking for a few people or a crowd, and are just as good for brunch or lunch too.
- 1 large onion
- 1 clove garlic
- 120 g chorizo or bacon
- 2-3 large potatoes – cooked
- olive oil
- 4 eggs
- 1⁄2 bunch fresh parsley
- Preheat the oven to 180ºC
- Peel and finely chop the onion and garlic. Dice the cooked potato and finely chop the parsley.
- In an oven proof pan, gently fry the onion and garlic in a little oil until the onion is soft. (If including chorizo or bacon in the recipe add this in now and fry for another 2 to 3 minutes)
- Add the potatoes and cook for 5 minutes, then crack the eggs on top of the potatoes.
- Transfer the pan to a preheated oven and bake for approx. 8 minutes, or until the egg white is set but the yolks are still runny.
- Sprinkle with sea salt, black pepper and chopped fresh parsley to serve.
- For a meat-free or vegetarian option, leave the chorizo or bacon out of the recipe.
- Try adding some torn, fresh mint leaves to the top for serving.
- Source and credit: NZ Eggs
Herbed Ricotta and Poached Egg Tartine
Tartine sounds fancy but it simply means open-faced sandwich. Use a good quality rustic style bread for the best flavour and crunchiness for this recipe.
- Herbed Ricotta
- 1⁄2 cup ricotta
- 1 tbsp each finely chopped fresh parsley, basil and chives
- 1 clove garlic, minced
- 1⁄4 tsp each salt and pepper
- 2 tsp white vinegar
- 4 eggs
- 4 slices rustic style bread ie French or Italian, sliced about 1 cm thick, toasted
- 1 ripe avocado, peeled, pitted and sliced
- 8 cherry tomatoes, quartered
- 4 tsp extra-virgin olive oil
- 1⁄4 tsp flaked sea salt
- Herbed Ricotta
- In a small bowl stir together the ricotta, parsley, basil, chives, garlic, salt and pepper. Set aside.
- Fill a saucepan with water and heat to a gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip into water. Repeat with remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, about 3 to 5 minutes.
- Remove eggs with slotted spoon. Drain well on a paper towel.
- Meanwhile, spread the Herbed Ricotta over the toasted bread. Top with avocado and tomatoes. Arrange poached eggs over top. Drizzle with a little olive oil and sprinkle with sea salt.
- Substitute your favourite herbs in the ricotta; try tarragon, coriander or fresh mint.
- If desired, substitute fried eggs for the poached eggs.
- CREDITS: Recipe and Image courtesy of Egg Farmers of Canada.