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Lazy Sunday breakfast bake

I love the weekends, don’t we all?

For those of us in the Monday to Friday cycle – no matter how much we love our jobs – there is just something about the lazier pace of the weekend that is amazing.

Having said that, I’ve become a soccer mom lately so we have to be out of the house way earlier than I would like. But a car packed full of kiddos (with all their hilarious chatter) is also a weekend win in my books.

Even if we’re crashing out of the door, football boots in hand, there’s usually still time for a better breakfast. And on chilly days, I do love making everyone something hot. Eggs and oatmeal are fine, but lately I’ve come up with this breakfast winner that’s super easy, keeps everyone happy and is great fuel if you have an active day ahead.

I’m a big fan of breakfast potatoes and you can speed things up in the morning by using any leftovers from the night before. Otherwise I find the parboil method really quick and easy. For this dish you basically par boil the potatoes (no peeling means more fibre) and pop them in a baking dish with some baby tomatoes – add onions too if you like, mushrooms would also be good.

You roast them to make them crispy and add some lean prosciutto once they are tender. Allow the prosciutto to crisp up and then just serve the lot on a bed of spinach with some avocado scattered across the top. It looks amazing and is so tasty plus, it’s totally versatile. If you are vegetarian you could crack some eggs over the top instead of the prosciutto. If you’re vegan, you could add some mashed tofu or some black beans. Either way, it’s a one-dish wonder and surprisingly quick. Enjoy!

Equipment:

Large glass or ceramic baking dish. A deeper baking pan would be fine too.

Ingredients: (per person)

2 medium white or sweet potatoes, unpeeled but chopped into 1-inch pieces

Handful baby tomatoes

Handful chopped onions/mushrooms (optional)

Light olive oil

Italian herbs

Salt and pepper

2 slices lean prosciutto (or veg/vegan ideas above)

Large handful spinach

¼ – ½ avocado

Lemon wedge

Method:

(If you have leftover potatoes from a previous meal, skip step 1!)

1. Chop and boil the potatoes for five minutes, so they have started to go tender but are not quite cooked through.

2. Preheat the oven to 420F.

3. Brush your pan with light olive oil and then add a dash more for good measure. Add the potatoes, tomatoes and any mushrooms or onion you want.

4. Sprinkle with Italian herbs, salt and pepper and toss everything together until lightly coated.

5. Bake in the oven for 20 to 25 minutes until the potatoes are tender and a little crispy. You may want to toss in the pan quickly half way through cooking time. Reduce this to 10 to 15 minutes if your potatoes were fully cooked.

6. Layer the prosciutto (or alternative) on top of the potatoes and pop back in the oven for a few more minutes, allowing it to go crispy (but not burn).

7. Remove from the oven and serve in bowls on top of a large handful of spinach.

8. Add diced avocado to the top and any extra seasonings you like. Serve with a lemon wedge for the avocado. An extra crack of salt and black pepper is amazing. Enjoy!

Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram

Catherine Burns has an easy weekend breakfast recipe for any soccer moms who frequently find themselves crashing out of the door with football boots in hand

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Published November 19, 2021 at 8:00 am (Updated November 18, 2021 at 1:17 pm)

Lazy Sunday breakfast bake

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