here we are on sunday again! my favourite day, this day for relaxing and maybe doing a few things around the house, chilled catch ups with friends or movie days – but always a day from brunching. we love brunch, it’s our tradition that i make brunch we sit down at the table together and sunday mornings are ours. this week i am bringing you our new favourite brunch, indian inspired spiced potatoes & eggs.
i love potatoes they may be my favourite vegetables simply because they are so versatile! you can add any flavours you want to them and they will be delicious, the only thing they always need it salt, potatoes love salt.
we eat potatoes at least 3 times a week – mashed, roasted, steamed, on top of a pie, as hash browns, in omelettes, on pizza – really the possibilities are endless.
when it starts to cool down i love potatoes at breakfast they are hearty and comforting, with the addition of spices they get even better. i also added some bacon, which i cooked in the pan before adding the potatoes so they could soak up all the bacon fat, you could definitely use a tomato instead, in fact that exactly what i did today because we had no bacon and they were amazing. the tomatoes cooks down and create a thick sauce that coats the potatoes.
the avocado cream it so easy to make, and as i used coconut milk it pairs well with the spices and brings a coolness to the dish. Marc surprised me and loved this with the avocado, i swear he is being an avocado lover! i makes me happy dance when he likes things with avo, you know i am a huge avo nut – in fact i think i have about 5 avocados in the fridge at the moment…
oh well i will eat them 🙂
if you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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indian inspired spiced potatoes & eggs
- 850 grams potatoes
- 1 teaspoon salt
- 300 grams bacon diced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon chilli powder
- 4 eggs
- 1 avocado
- 4 tablespoons coconut cream
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
peel and chop the potatoes and place in a large saucepan with the salt and par boil (when they can be easily pierced they are done)
cook the bacon in a large fry pan over medium heat until crisp. add the spices and cook 1-2 minutes or until fragrant.
add the potatoes and cook stirring occasionally until the potatoes are crispy.
heat a second fry pan over medium heat and fry the eggs to your liking (i recommend runny yolks, but i totally get it if your not into that)
divide the potato mix between 4 plates, top each with an egg, serve with the bowl of avocado cream on the table so everyone can help themselves and enjoy!
place the avocado flesh, coconut cream & lime juice in a food processor and blitz until smooth.
season with salt and pepper to taste, scoop into a bowl