Sundays are a day of relaxation, and having the perfect brunch goes hand in hand with that! I have fond memories of my dad in the kitchen on Sunday mornings, making this breakfast for us all. Every Sunday, without fail, I would wake up to the delicious scent of breakfast cooking in the kitchen. I’d watch him cook, and sometimes even help, while Motown played in the background. There were always eggs and potatoes, and either sausage or bacon. Sometimes there would be grits, too! For me, this meal is the perfect Sunday brunch, and brings me such a sense of contentment!
The bonus with making the perfect Sunday brunch is, you can mix and match your breakfast choices! I like veggie sausage with this, since I don’t eat meat, but sausage or bacon are still great choices as well! I also like having a little bit of fruit on the side, just to cut through it a bit!
3 large potatoes
3 cloves garlic, minced
salt and pepper to taste
splash of milk
pinch of tarragon
salt and pepper to taste
1-2 tablespoons of butter
sausage or bacon
2-4 pieces of bread
fresh fruit on the side
1. Fill a large bowl with cool water. Cut the potatoes in quarters and then slice each quarter into 1cm pieces. Leave them to soak in cool water for 10-15 minutes.
2. While the potatoes are soaking, peel and chop the onions, and mince the garlic.
3. In a large frying pan, warm 2-3 tbsp vegetable oil on high heat. When it’s hot, drain the potatoes and add to the pan, stirring occasionally.
4. In a large bowl, crack your eggs and whisk together with a splash of milk. Add salt and pepper to taste, and crumble in some dried tarragon. Set aside.
5. When the potatoes are beginning to soften and brown, add the onions and garlic. Turn down the heat a little and stir.
6. If you’re having sausage or bacon with your meal. Now is the time to get those started. Heat the oven or grill, and pop them in to cook.
7. Continue stirring your potatoes, until the onions go translucent, and the potatoes soft, about 10-15 minutes. Add salt and pepper to taste. Stir, and leave on a low heat.
8. Pop your bread in the toaster, and toast to your preference.
9. Melt 1-2 tbsp of butter in a pan, over medium heat. When the butter starts bubbling, add the eggs. Stir with a wooden spoon until the eggs are cooked, but still a little bit wet.
10. Serve up everything, pour yourself a glass of OJ, and enjoy!
It’s a bit of balancing a few different things, but the end result is delightful! Plus, if there are leftovers, they’re great to nibble on throughout the day. The potatoes, in particular, are addictive! It’s a Sunday done right, when you have the perfect Sunday brunch!