Effortless 1 Hour Brunch
Create a stunning brunch spread that feels festive and indulgent without the stress, ready in about an hour.
Ingredients
For the potatoes
- 1 pound small Yukon Gold potatoes, halved or quartered They crisp beautifully and stay creamy inside.
- 2 tablespoons olive oil Gives golden color and depth.
- 1 teaspoon smoked paprika Adds a warm, slightly sweet note.
- to taste Salt and freshly ground black pepper
For the scrambled eggs
- 8 large eggs The star of the show; use pasture-raised if you can.
- 1/2 cup whole milk or dairy-free milk alternative For creamier scrambled eggs.
- 1 cup cherry tomatoes, halved Bright and juicy.
- 1 cup baby spinach Wilted into the eggs for color and a healthy option.
- 1/2 cup shredded sharp cheddar or nutritional yeast For cheesy flavor without dairy.
- 2 tablespoons chopped chives or green onions For fresh, herby finish.
- optional cooked sausage or smoked salmon For protein; avocado slices for richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Toss the potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a rimmed baking sheet and roast for 25–30 minutes until golden and crisp at the edges.
- While the potatoes roast, whisk eggs with milk, salt, and pepper in a large bowl.
- Heat a nonstick skillet over medium-low heat and pour in the eggs, stirring gently until soft curds form. Fold in spinach and half the cheese.
- Warm the cherry tomatoes in a small skillet with a drizzle of olive oil for 3–4 minutes until they blister.
Assembly
- Arrange the roasted potatoes on a platter, spoon scrambled eggs over them, and scatter blistered tomatoes, remaining cheese, chives, and any optional protein on top.
- Finish with a drizzle of good olive oil, flaky sea salt, and a squeeze of lemon.
Notes
Make it vegetarian by skipping meat and adding more roasted mushrooms and halloumi. Can be made gluten-free by serving with gluten-free bread.