I am beginning to think that brunch is just…overrated. I am all about the experience; any excuse to spend time with friends, try a new restaurant, and indulge in all things salty and sweet is fine by me. (Although it’s mind-boggling to me that most restaurants still have not come up with a combination meal. How am I supposed to choose between sugary waffles OR eggs with potatoes? What if I want both flavors? I guess this is where sharing comes into play…thank goodness for my benevolent boyfriend who is always willing to order the complimentary sweet or salty dish.) But I find myself repeatedly disappointed.
This summer I decided to visit Good Enough To Eat, an UWS spot famous for its wraparound lines at brunch. Apparently this is a New York thing. Someone decides on a fad, everyone has to try it, and the long lines are enough to carry the restaurant (play, museum exhibit, cronut, etc.) for months. Lesson learned. My eggs were…normal. The portions were underwhelming. Disappointment ensued.
I still love brunch, but I just think I (and you) can do it better at home. With half a bag of shaved Brussels sprouts remaining from Saturday’s salad, I decided to treat my boyfriend to one of my favorite breakfast dishes. See below and enjoy!
4 medium red potatoes, chopped
1/2 yellow onion, chopped
1 clove of garlic, minced
1/2 bag of shaved Brussels sprouts (or 2-3 cups of Brussels sprouts, chopped in food processor)
1-2 cups of mozzarella chunks (I sliced up some Trader Joe’s mozzarella)
Salt, pepper, olive oil, thyme (optional)
Preheat oven to 500 degrees. Combine chopped potatoes, onions, and minced garlic in a large bowl. Add in 1-2 tablespoons of olive oil and mix. Add in salt, pepper, and roasting spices if available (I used thyme). Pour potatoes and onions into a cake pan or cookie sheet and place in oven. The potatoes take a bit of time to roast, so I like to bake them for 20 minutes then switch to broil for 15 minutes to make the edges crispy and brown (keep an eye on them, every oven is different).
Remove pan from oven and stir potatoes and onions. Lower oven heat to 350 degrees. Pour 1/2 bag of shaved Brussels over potato/onion mixture. Top with mozzarella and some extra salt and pepper. Crack three eggs over the mixture and place pan back in oven.
Allow to bake for 15-20 minutes or until eggs are at desired consistency.
Serve with ketchup (we are fans of Heinz Jalapeno Ketchup) and enjoy!