Late Breakfast Recipe
fried eggs + brisket brat + pickled shallot + wholegrain mustard + potato hash + bacon jam toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Eggs
Brisket Brat
Pickled Shallot
Potato Hash
Bacon Jam Toast
Method
Fried Eggs
- 1
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 4-5 minutes. Season with salt and black pepper.
Brisket Brat
- 2
Pickled Shallot
- 3
Pickle the Shallots
Thinly slice the shallots and place them in a jar. In a small saucepan, combine red wine vinegar, sugar, and salt. Heat until sugar dissolves, then pour over the shallots. Let sit for at least 30 minutes before serving.
Potato Hash
- 4
Prepare the Hash
Dice the potatoes, onion, and bell pepper. In a skillet, heat the olive oil over medium heat. Add the potatoes and cook for about 10 minutes, stirring occasionally. Add onion and bell pepper, season with salt and black pepper, and cook until potatoes are tender and crispy, about another 10-15 minutes.
Bacon Jam Toast
- 5
Make Bacon Jam
In a skillet, cook the bacon slices over medium heat until crispy. Remove bacon and drain excess fat. Add brown sugar to the skillet and cook for 2-3 minutes until caramelized. Chop the bacon and stir it back into the skillet. Spread wholegrain mustard on toasted bread and top with bacon jam.