Full Belgian Breakfast Recipe

Cook sausages

Heat a large skillet over medium heat. Add 1 tbs olive oil (or a light coating) and place the two bratwurst in the pan. Cook for 10–12 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C). If the sausages are thick, cover for the last few minutes and reduce heat slightly to ensure cooked through.

Once sausages are cooked, remove to a plate and tent with foil to rest. Slice brioche buns in half and butter the cut sides with 1 tbs butter. Return skillet to medium-low. Toast brioche, buttered side down, until golden and crisp, about 1–2 minutes per side. Spread 1 tbs apple mustard on each toasted brioche half. Place a warm sausage in each bun and set aside.

Poach or soft-boil eggs (choose one)

For poached eggs: bring a medium saucepan of water to a gentle simmer and add 1 tsp white vinegar. Create a gentle whirlpool and crack one egg into a small cup, then slip egg into the center of the whirlpool. Poach 3 minutes for a runny yolk or 3 1/2 minutes for slightly set. Remove with a slotted spoon to a paper towel briefly to drain. Repeat with second egg. For soft-boiled eggs: bring water to a rolling boil, gently lower eggs into the water and boil for 6 minutes for runny yolks. Immediately transfer eggs to an ice bath for 1 minute, then peel carefully.

Season eggs lightly with a pinch of salt or sea salt flakes just before serving. Keep warm until plating.

Prepare potatoes: if using baby potatoes, halve or quarter to roughly 1-inch pieces so they cook evenly. Pat dry.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add potatoes in a single layer. Let potatoes sit undisturbed for 3–4 minutes to develop a golden crust, then toss or turn occasionally for another 8–10 minutes until tender and browned.

During the last 2 minutes of cooking, add 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 tsp salt and 1/2 tsp black pepper. Toss to coat and cook 1–2 more minutes until garlic is fragrant. Taste and adjust seasoning. Fork or gently smash a few potato pieces with the back of a fork to create the characteristic 'forked' texture and additional crisp edges.

Make the vinaigrette: in a small bowl or jar combine 1 tbs champagne vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1 tsp finely minced shallot, 1/4 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 3 tbs extra-virgin olive oil until emulsified. Taste and adjust acidity or seasoning.

Toss salad: place 60 g fresh arugula in a bowl. Add about half the vinaigrette and toss gently to coat (reserve extra vinaigrette to taste). Sprinkle 2 tbs freshly grated Parmesan over the arugula and toss once more. Set aside.

Plate: on each plate place a portion of forked fried potatoes (about half of the cooked potatoes). Place the apple mustard bratwurst brioche adjacent. Top each sausage with one soft egg (poached or soft-boiled). Sprinkle sea salt flakes lightly over the egg.

Add a generous handful of dressed arugula salad to the plate. Finish potatoes and sausages with a light sprinkle of chopped fresh parsley if desired and an extra dusting of Parmesan over the salad or potatoes for flavor.

Serve immediately while eggs are warm and runny, sausages hot, potatoes crisp, and salad fresh. Offer additional apple mustard and vinaigrette on the side.