The Shout Magazine (New Zealand)

Eggs for breafast brunch and Dad

Eggs for breafast brunch and Dad

With Father’s Day on the horizon, 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.

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