Auvergne Brunch

1. 1

   Peel and thinly slice the onion. Wash and peel the small potato, then cut it into approximately 0.5 cm cubes. Wash and dry four soft inner cabbage leaves, roughly chop the parsley and thinly slice both cheeses. Divide the butter into 45 g, 45 g and 15 g portions.

   12 min

2. 2

   Heat a small frying pan over medium heat. Add 1 tablespoon olive oil, 45 g butter and the onion. Cook for about 15 minutes, stirring occasionally, until soft, golden and beginning to caramelise. Transfer to a warm bowl with the pan juices and cover to keep warm.

   15 min

3. 3

   Heat a second pan over medium heat with the remaining 1 tablespoon olive oil and 45 g butter. Fry the small potato cubes for 8 - 10 minutes, turning occasionally, until tender and golden. Keep warm. During the final minutes, preheat a griddle pan over high heat.

   10 min

4. 4

   Lay the cabbage leaves on the hot griddle and cook for about 2 minutes on each side, until wilted and lightly charred. Transfer to a bowl with the chopped parsley.

   4 min

5. 5

   Heat the vegetable oil in a frying pan over medium heat and crack in the three eggs. Fry until the whites are fully set and the yolks remain soft, allowing about 6 minutes including heating the pan. Add the remaining 15 g butter halfway through frying.

   6 min

6. 6

   Lift the eggs onto one plate. Top with the caramelised onion and potatoes, then arrange the Bleu d’Auvergne and Salers cheese slices, cabbage leaves and parsley over and around them. Serve immediately.

   3 min

1 serving ≈ 700 g

Nutrition values are estimates. - means data is unavailable.