Products Used
Tomato and chilli baked eggs with hash browns and avocado
Tomato and chilli baked eggs served with our hash browns and avocado is perfect for a lazy weekend breakfast or brunch, the perfect comfort food to start your day off right.
- 50 minutes
- 4 people
Ingredients
8 Green Isle Hash Browns
2 teaspoons olive oil
Pinch chilli flakes
2 large garlic cloves, sliced
¼ teaspoon cumin seeds
1 x 400 gram can cherry tomatoes
1 tablespoon butter
4 eggs
Salt and freshly ground black pepper
1 avocado, peeled, halved and sliced
handful fresh, chopped coriander
To serve
Toast (we love sourdough)
Method:
- Preheat the oven to 220 C / 200 C fan.
- Cook the Green Isle Hash Browns for 15 - 20 minutes until cooked through and crispy.
- Whilst the hash browns cook, heat the oil in a large non-stick frying pan. Add the chilli, garlic and cumin and cook until softened and starting to colour. Add the tomatoes to the pan and cook for 5 minutes, breaking them down with the back of a fork. Stir in the butter and when melted, break in the eggs on either side of the pan, seasoning the yolks with salt and pepper. Add a lid to the pan and cook until the eggs are set.
- Remove the pan from the heat and serve with the avocado, coriander, cooked hash browns and toast.
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