Dress up your next breakfast with this gourmet one pan breakfast. Finish off with some Fresh Hollandaise Sauce and wilted spinach on the side to take it to another level.
Ingredients
Birch & Waite Hollandaise Sauce
1 tablespoon oil
1 small onion, diced
2 medium potatoes, peeled and diced
1 small sweet potato (250g), peeled and diced
200g mushrooms, roughly chopped
100g prosciutto, roughly chopped
8 eggs
Salt / pepper
Method
Cover potato and sweet potato with cold water in a medium saucepan. Season with salt. Bring to the boil for 5 - 10 minutes or until tender. Drain and set aside
Heat oil in a 20cm shallow pan. Fry onion until soft. Add mushrooms; continue stir frying for 2 minutes
Add cooked potatoes; stir fry for a further 2 minutes. Set half of the vegetable mix aside
Lightly beat 4 eggs. Pour over vegetables, add 50g prosciutto. Cook on a medium heat until nearly cooked through
Drizzle approx. 50ml Birch & Waite Hollandaise over the top of the frittata and finish under a griller until the top is just cooked
Repeat to make the second frittata
Add extra Birch & Waite Hollandaise just prior to serving
