Brunch Recipe

preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbs olive oil, minced garlic, dried rosemary, paprika, 0.75 tsp salt and 0.5 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until golden brown and tender when pierced with a fork.

After roasting, sprinkle chopped parsley over potatoes and keep warm while you make the eggs and toast.

beat eggs

In a medium bowl whisk together 8 large eggs, 1 cup whole milk, 1 tsp salt and 1/2 tsp freshly ground black pepper until mixture is uniform and slightly frothy. This produces creamier scrambled eggs.

preheat pan

Heat a large nonstick skillet over medium-low heat. Add 2 tbs unsalted butter and let it melt and foam but not brown.

Pour the egg mixture into the skillet. Let eggs sit undisturbed for 10–15 seconds, then using a heatproof spatula gently push eggs from the edges toward the center, forming soft curds. Continue gently folding every 10–15 seconds; avoid high heat to keep the eggs tender.

When eggs are about 80% set (still glossy and slightly runny), add the halved cherry tomatoes, sliced scallions and 1 cup shredded cheddar cheese evenly over the eggs. Fold gently to incorporate and let residual heat finish cooking for about 30–60 seconds until cheese melts but eggs remain soft. Remove from heat immediately and keep warm.

prepare avocado

Halve the 2 ripe avocados, remove pits and scoop flesh into a bowl. Add 1 tbs lemon juice, 0.25 tsp red pepper flakes and 0.5 tsp salt. Mash with a fork to your preferred texture (some chunks or smooth). Taste and adjust seasoning.

Brush both sides of the 4 slices of whole grain bread with 1 tsp olive oil and toast in a skillet or toaster until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster.

Spread the mashed avocado evenly on each slice of toasted bread. Top with microgreens or arugula if using and a pinch of extra red pepper flakes or black pepper as desired.

Arrange avocado toasts on a serving platter or individual plates. Spoon warm scrambled eggs with tomatoes, scallions and melted cheddar alongside the toasts.

Add roasted herbed potatoes to the plates. If using bacon or sausage, reheat or place cooked slices on the plates. Serve maple syrup and hot sauce on the side for guests to add as desired.

Serve immediately while eggs and potatoes are warm. Leftovers: refrigerate eggs and potatoes within 2 hours and use within 2 days; avocado mash is best consumed immediately.