Description
A hearty and comforting breakfast platter featuring silky cream fried eggs, crispy hash browns, sautéed mushrooms, roasted cherry tomatoes, creamy avocado, warm baked beans, and toasted bread. Perfect for slow mornings or weekend brunch gatherings.
Ingredients
Scale
- 4 large eggs
- 4 tablespoons heavy cream
- 2 cups shredded potatoes
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 cup baked beans
- 1 large avocado, sliced
- 4 slices bread
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and place a baking tray inside to heat.
- Toss shredded potatoes with 1 tablespoon olive oil, salt, and pepper.
- Spread potatoes on the hot tray and roast for 20 minutes until golden and crispy.
- Add halved cherry tomatoes to the tray during the last 10 minutes of roasting.
- Heat remaining olive oil in a skillet over medium heat and sauté mushrooms until tender.
- Crack eggs into the skillet. Once whites begin to set, spoon 1 tablespoon heavy cream over each egg. Cover and cook until whites are set and yolks remain soft.
- Warm baked beans in a small saucepan over low heat.
- Toast bread slices until golden and crisp.
- Slice avocado and season lightly with a pinch of salt and pepper.
- Assemble plates by placing cream fried eggs in the center and arranging hash browns, tomatoes, mushrooms, beans, avocado, and toast around them. Serve immediately.
Notes
- Use room temperature eggs for more even cooking.
- Cook eggs on medium heat to prevent rubbery whites.
- Press shredded potatoes firmly on the tray for extra crispiness.
- Leftovers can be stored separately in airtight containers for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 215mg