Auvergne brunch
A hearty French-inspired brunch featuring tender sautéed cabbage, golden potatoes, and sweet caramelised onions topped with piquant Bleu d'Auvergne cheese and fried eggs. The runny egg yolks and melted blue cheese create an irresistible, savoury sauce. Serve fresh and hot from the skillet for a comforting weekend breakfast.
Ingredients
- Olive Oil30 ml
- Vegetable oil15 ml
- Egg3 ცალი
Instructions
5 steps- 1
Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes.
- 2
In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes.
- 3
Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside.
- 4
Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking.
- 5
To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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