AUTUMN BRUNCH BITES: Squash & Sweet potato cake, fried egg, chilli jam
Brunch/Breakfast foods are my favourites! Hands down, i could eat eggs all day every day.
Ps. cheeky feature on eggs coming shortly
I like simple, seasonal foods but that is not to say they can't pack a punch- to add flavours my favourite herbs and spices are chilli & garlic.
I use these ingredients often for heat and flavour.
The recipe for the potato cake (makes 2)
200g squash, cubed
200g sweet potato, cubed
1/2 sprig of rosemary chopped
1/4 onion, chopped finely
1/2 garlic clove (mashed)
1 chili (love the heat)
teaspoon olive oil
seasoning (salt & pepper)
Line a baking tray with baking paper. Using a round hollow mould place half of the mixed vegetables and squash down. Remove the mould and do the second cake.
Bake for 30 minutes at 150C or higher (depending on your oven).
When cooked. Set aside & fry your egg (or poach or scramble).
Serve with a dollop of chilli jam & some seasonal green leaves.
- Alternatives: in a small baking pan, place your vegetables mix, crack open two eggs and bake for 15 min at 170C.
- crush vegetable mix so you have a chunky mash, toast some almonds for crunch & finish with your egg, fry a sage leaf off and garnish
PPS. i do make my own chili jam too. It's on the list of favs to pass on. But there are plenty decent ones out there. Look out for sugar content although to be honest a spoonful is more than ok!
Just don't finish the jar like i do sometimes (literally had chili jam with every meal- lol #fail but soooooooo good).