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Baked breakfast with egg, chorizo and potatoes

This post is sponsored by DON.

Have I ever told you about my lovely neighbours? When the house next door was open for inspection I peeked through our front door to see a stream of people walking down the driveway. And by stream I mean 20 or 30, maybe more. I can’t say I was keen about the idea of having new neighbours, we had been previously blessed with delightful folks next door. It didn’t hurt that one was a pastry chef. Morsels of Portuguese custard tarts made their way to my door, sometimes cake, and one Easter I even woke up to freshly baked hot cross buns hanging on our front door. We have been spoilt, oh yes we have, and watching this stream of potential new neighbours had the anxiety peaking. The previous residents had left King Kong sized shoes to fill, and I was convinced no one was ever going to be able to fill them.

Then in they moved, the sweetest couple you ever did meet.

Sometimes I will be standing at the sink washing dishes and I see my dog positioned on a planter box beside the fence, up on his hind legs, front paws balancing on top of the wall. He is getting cuddles from our neighbour over the fence, tail wagging, furiously bashing the plant beside him. And then there are the knocks at the door to ask if the fur kid would like to go for a run. He always, always says a resounding and very excited yes. There have been deliveries of homemade chicken soup, gingerbread cake and offers of dog minding when we go away. I say a silent ‘thank you’ to the universe for being so kind, we really are spoilt.

I know our neighbours love a good sausage. I can often smell sausages BBQing, the delicious scent wafting over the fence straight through our back door. I also know they don’t mind a sampling of something I cook now and again, so I decided to make them a hearty breakfast last weekend. It was a particularly cold day, it was late afternoon, and who the hell doesn’t love breakfast as an afternoon snack!

On another note smallgoods bring back childhood memories. I don’t know if it’s a Finnish thing, or just a ‘my dad’ thing, but one strong memory from my childhood was watching my dad chow down on salami. Having a roll of salami in our fridge was akin to having milk, or butter. It was just a given. My dad would sit on the couch watching TV and slice away at the salami as a snack in between meals.

My brother still loves a good slice or two of chorizo, so I’m thinking now it probably is a Finnish thing. I’m partial to goat chorizo myself, the spicier the better. Sandwiched between a small piece of vintage cheddar and sundried tomato or an olive, I could happily eat my weight in a cheese board that replaces lunch on a lazy Saturday afternoon. Oh yes.

This breakfast is seriously flexible, I’ve made a similar baked breakfast before. For this one I wanted to try adding diced potatoes. As kids we ate boiled potatoes WITH EVERYTHING! One of my fondest kitchen memories is my mum standing at the sink with a saucepan full of freshly boiled potatoes. In one hand a potato on the end of a fork, and in the other a knife which she uses to peel the steaming hot just-boiled spud. My dad used to dice leftover potatoes into tiny pieces and fry them up the next day with butter until they were super crispy and delicious. I did something similar for this dish.

Ingredients // serves 2

4-6 gourmet potatoes (I didn’t peel them)

185g DON chorizo

1/2 onion, sliced

Knob of butter

Handful fresh chives

Salt and pepper

Parsley to garnish

 

Method:

Preheat oven to 190C.

Place potatoes into salted water in a saucepan and bring to a boil. Cook for about 20 minutes, until tender. Drain and cool. Dice into small cubes once cool.

Heat an ovenproof frying pan over medium heat and fry chorizo until slightly browned and sizzling. Add onion and cook until softened. Remove the chorizo and onion into a bowl.

Add a knob of butter to the pan and add the cubed potatoes. Season with salt and pepper, fry until golden and crispy, turning occasionally.

Remove pan from heat. Add chorizo and onion mixture, mix about a bit. Using a spoon, make two wells in the mixture. Crack eggs into the wells. Season with salt and black pepper, sprinkle chopped chives all over, and bake in oven for 15-18 minutes until egg whites are cooked and yolks are still runny.

Serve immediately, or run over and give it to your lovely neighbour.

ps…word on my street is DON chorizo is the bees knees. Spicy enough for my neighbour’s taste buds and deliciously crispy on the edges from the oven, it went down a treat.

pps…DON has a competition running on Pinterest, as if we needed convincing to pin more! Head over and enter for your chance to win a voucher to buy food (oh this just gets better!).

Baked breakfast with egg, chorizo and potatoesBaked breakfast with egg, chorizo and potatoesBaked breakfast with egg, chorizo and potatoes

peggy

 

 

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