Sunday Brunch Avery Ranch Recipe

par-cook potatoes

Place diced Yukon Gold potatoes in a large pot and cover with cold water. Add 1 tsp salt, bring to a boil over high heat, then simmer 5 minutes until just tender but not falling apart. Drain and let steam-dry for 2–3 minutes in the colander.

crisp potatoes

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add drained potatoes in a single layer (work in batches if needed). Cook without moving 4–5 minutes until golden on the bottom, then toss and continue to cook, stirring occasionally, until evenly browned and crispy, about 8–10 more minutes. Stir in smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper in the last 2 minutes. Remove from heat and sprinkle with chopped parsley.

prepare egg mix

Crack 8 eggs into a medium bowl. Add 1 cup whole milk, 1 tsp salt and 1 tsp black pepper. Whisk vigorously until fully combined and slightly frothy (this yields a creamier scramble).

cook eggs

Heat a large nonstick skillet over medium-low heat and add 2 tbs unsalted butter. When butter is melted and foamy but not browned, add the egg mixture. Let eggs sit undisturbed for 15–20 seconds, then gently stir with a rubber spatula, scraping the bottom and folding to form large soft curds. After about 1 minute, add the chopped spinach and halved cherry tomatoes so they wilt slightly into the eggs. Continue to cook, stirring occasionally, until eggs are just set but still creamy, about 1–2 minutes more. Remove from heat and fold in shredded cheddar and sliced green onions—residual heat will melt the cheese. Taste and adjust seasoning.

prepare avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with a fork. Stir in 1 tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp crushed red pepper. Keep slightly chunky.

toast bread

Preheat a skillet or grill pan over medium-high. Brush both sides of the 4 bread slices lightly with 1 tbs extra-virgin olive oil. Toast bread 1–2 minutes per side until golden and crisp. Alternatively, use a toaster and brush with oil afterward. Spread mashed avocado evenly over the toasted bread.

If using bacon, reheat or crisp the pre-cooked slices in a hot skillet for 1–2 minutes per side. Keep warm.

Divide the toast topped with avocado among 4 plates (or serve family style). Spoon generous portions of the savory scramble alongside each toast and add a heap of crispy breakfast potatoes. Top eggs with extra green onions, microgreens or arugula, a drizzle of hot sauce if desired, and place chopped bacon on the side or over the eggs.

Serve immediately while eggs are creamy and potatoes are hot.