Best Ever Quail Eggs, Potato and Mushrooms Brunch

Best Ever Quail Eggs, Potato and Mushrooms Brunch

Best Ever Quail Eggs Potato and Mushrooms Brunch
Best Ever Quail Eggs Potato and Mushrooms Brunch

"This quail eggs, potato and mushrooms along with few other ingredients it’s a nutritious, packed with good vitamins and such a delicious dish. I can solemnly declare that this is my type of branch that I would eat every day and I’m sure many feel this way after trying this. I’m more in favour of a savoury start than a sweet one. Coming back to this recipe, I do prepare this mainly at the weekends and holiday times only because of the time but also the mood."

NotesGrind some pepper, sprinkle some salt and he remainder of the herbs and serve. Delicious is the only thing I can say about this recipe.

Serves4 People

Preparation Time12 min

Cooking Time20 min

Ingredients

  • 1 large sweet potato
  • 100 g chorizo diced
  • 150 g sausage diced, I used a meaty French one
  • 2 medium potatoes
  • 350 g chestnut mushrooms
  • 1 large red onion optional
  • 1 red pepper
  • 1/4 cauliflower head made into small florets
  • 4-5 springs fresh parsley
  • 2-3 springs fresh dill

Instruction

  1. Cooking on the stove: Wash, peel, chop, dice all vegetables. Just don't mix the potato with other veggies but place separately on a big chopping board or on a big plate.

  2. Start by cooking the diced potatoes (not the sweet ones) in a pan with a bit of coconut oil and a pinch of salt. Cook for about 5-6 minutes tossing occasionally. I always cook them covered for about 5 minutes as those take the longer to cook.

  3. Add the sweet potatoes roughly chopped together with the diced or sliced sausages, onion, pepper, cauliflower and mushrooms. Cook covered for a further 4 min stirring or tossing every now and again and then take the lid off and cook for a further 3 min or so depending on how cooked you like your vegetables. I like them slightly crunchy.

  4. Add most of the herbs in the last minute of cooking and then take the pan off the heat.

  5. Cook the eggs with a tiny amount of coconut oil in a nonstick pan.

  6. Dish out the vegetables, sprinkle more herbs on top, add the cooked egg(s) and serve.

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