Bistro Sunday Brunch Recipe

Name: Bistro Sunday Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Russet Potatoes, Cubed; 1 teaspoon Olive Oil; 1 cup Broccoli Florets; 1 Tablespoon Dried Tarragon; 1 Tablespoon Butter; 6 whole Free Range Eggs; 1 Tablespoon Half-and-half; 1/2 teaspoons Salt; 1 Tablespoon Fresh Chives; 1/2 teaspoons French Grey Sea Salt; 1/4 cups Queso Cojita; 4 Tablespoons Crema Mexicana; 1 teaspoon Cracked Pepper; 1 whole Orange Bell Pepper, Cored, Seeded, Then Diced

Servings: persons

2 whole Russet Potatoes, Cubed
1 teaspoon Olive Oil
1 cup Broccoli Florets
1 Tablespoon Dried Tarragon
1 Tablespoon Butter
6 whole Free Range Eggs
1 Tablespoon Half-and-half
1/2 teaspoons Salt
1 Tablespoon Fresh Chives
1/2 teaspoons French Grey Sea Salt
1/4 cups Queso Cojita
4 Tablespoons Crema Mexicana
1 teaspoon Cracked Pepper
1 whole Orange Bell Pepper, Cored, Seeded, Then Diced

1
Preheat oven to 400F. Line a roasting pan with foil.
2
In a large bowl toss cubed potatoes with olive oil (just a teensie bit will do!) Spread potatoes onto pan and sprinkle with salt and 1-2 teaspoons of the tarragon. Bake at 400F for 15-18 minutes till golden brown and fork tender.
3
Meanwhile, in a medium saucepan over high heat bring 2 cups water to a boil. Add chopped broccoli. Cook just 2 minutes, no more. Drain, set aside.
4
Heat a non-stick skillet over medium-high heat, add small bit of butter. In a large mixing bowl whisk eggs and half and half. The half and half makes them oh-so-fluffy. Add a pinch of salt, pour into skillet. Using a rubber spatula, fold eggs over and over again till just set, about 3 minutes. Add broccoli, toss to combine.
5
Immediately remove from heat and serve with potatoes while still piping hot. Sprinkle with a bit more tarragon, the chives, French Grey Sea Salt and freshly cracked pepper.
6
Drizzle 1 tablespoon per serving of the Crema Mexican over the top of the eggs and crumble Queso Cojita on top. Serve peppers on the side.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Russet Potatoes, Cubed, 1 teaspoon Olive Oil, 1 cup Broccoli Florets, 1 Tablespoon Dried Tarragon, and more.

Yes, Bistro Sunday Brunch falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistro Sunday Brunch

How did you like this recipe?

Frequently Asked Questions