How about starting your weekend with this hearty Country Style Breakfast, perfect for a Saturday or Sunday on the patio. A delicious combination of spinach, mushrooms, potatoes and red pepper topped with sunny side up eggs and parmesan makes this one our favourite weekend breakfast. Oh and lets not forget, the delicious crusty french bread to mop it all up with.
This is a really simple, flavourful breakfast to prepare, all made in one frying pan! You know, the first time I made this breakfast, I just prepared it in a smallish frying pan, you know when you are just testing a recipe and not too sure of how all the flavours will go together. Well that was a big big mistake, because it was wiped out by my husband and kids before it could reach the table and so it was back to the stove again for round 2…. this time I used the biggest frying pan I have in my kitchen.. so just a word of advice, when making this recipe, expect requests/demands for second and maybe 3rd helpings.
If you are a regular reader of my posts, you will know that I love cooking and growing spinach. Some of my recipes like Mini Tramezzini with Creamed Spinach, Feta and Sweet Pepper , and Creamy spinach and mushroom lasagne have spinach in them because my garden is never without it. It grows all year-long and I am always creating or looking for recipes to use it in. So this recipe is no different, but if you do not have spinach, a really good substitute in this recipe will be kale or spring cabbage.
Red bell pepper is also an ingredient I love to use, it just adds that tangy sweetness to a recipe, but there were times that I did not have any red bell pepper in the fridge, and what I found as a great substitute was cherry tomatoes. So be free and have fun with this recipe, it is very versatile and easy to substitute an ingredient.
Making the Country Style Breakfast
This is quiet an indulgent breakfast and that is why, I prefer serving it on the weekend. The potatoes in this recipe are sliced, deep-fried and set aside. and then are added just 5 minutes before the mushrooms, pepper and spinach is cooked. The eggs are cracked over the cooked vegetables and cooked until just set. If you prefer the yolks runny, then cook until the whites are set. Or if you prefer well done eggs then just turn down the heat a bit and cook with the pan covered and cook to your preference. Sprinkle with grated parmesan and freshly ground black pepper. Serve warm with buttered french bread
Perfect way to start your weekend, don’t you think….. OH and do not forget the coffee!
Have a great weekend.
Enjoy♥
- 30 ml oil
- 1 small onion chopped
- 1 clove of garlic grated or crushed
- 1 teaspoon chilli powder optional
- 3 medium potatoes fried and drained
- 250 g brown or white button mushrooms
- 100 g chopped spinach
- small red bell pepper cubed
- 4 eggs
- 10 g grated parmesan
- salt and freshly ground black pepper
-
Deep fry potatoes and drain on paper towels. Set aside.
-
Heat 30 ml oil in a pan on medium heat.
-
Saute onions and garlic and cook for 5 minutes. Add in the chopped mushrooms and pepper and cook for 5 minutes until softened. Chop the spinach roughly and stir it in with the mushrooms and pepper. Cook until the spinach has wilted, about 5 minutes. You can cook it longer if you prefer the spinach to be softer and not so crispy. Add chilli powder if using. Season with salt and pepper to taste.
-
Put in the fried drained potatoes and mix in gently to avoid breaking the potatoes too much.
-
Crack eggs over cooked vegetables and cook until just set.
-
If you prefer the yolks runny, then cook until the whites are set. Or if you prefer well done eggs then just turn down the heat a bit and cook with the pan covered and cook to your preference. Sprinkle with grated parmesan and freshly ground black pepper.
-
Serve warm with buttered french bread
I just put this on my must make asap list!!
Thank you Patrick, you are going to really enjoy it, let me know how it turns out?
Looks like the perfect Sunday brunch.
Oh yes, it does make a great brunch. Have a great Sunday ?
This just looks so tasty Ashika!
And, I love that fact that it’s versatile too. You see Lynne and I always seem to have an ample supply of kale in our fridge so this is definitely a great recipe for using up those leftovers too!
We would have the yolks runny so that the French bread could be dragged across the plate scooping up every last piece of yum!
Gosh I’m hungry now. Thanks for a great recipe. I can’t wait for next weekend to make this as a brunch now! 😀
Thank you Neil, I have also tried kale in this recipe and it is just as delicious.
Have a great week and I hope that you and Lynne enjoy it for brunch next weekend ?
Oh, this sounds like my kind of breakfast, Ashika! I love a good hearty breakfast…especially on the weekends. Or when we do breakfast for dinner occasionally. We have a long weekend coming up here in the States, and I’m thinking a breakfast like this needs to be on the agenda! 🙂
Oh yes definitely hearty and indulgent for the weekend… also perfect for the long weekend when breakfast drags into brunch.
Thanks for stopping by David, have a great week!?
So hearty and lip-smacking Ashika! Unfortunately, I’m a girl with brown thumb and resort to store bought spinach. But, my refrigerator is never without it and I always try to sneak it into every dish (well..almost). This dish would be such a great fabulous dinner option in my home!! Thanks for sharing:)
Thank you Maria,you are welcome, I love using spinach in my recipes, and sometimes used to forget to get it with the groceries, so I just started growing it myself, now I have an endless supply.
My husband is really happy now that he does not have to go to the store everytime I use spinach in a recipe.?
Oh my! Now that is one yummy and beautiful breakfast! I wish I had it right now! Pinning!
Thank You Kim, you have got to try it….it is deeelicious?
Such a great breakfast idea!
Thank You Pamela, it is one of our favourite weekend breakfast.