Weekend breakfasts. This is what life is all about. I absolutely bloody love weekend mornings when we bother to make something as lovely as this to eat.
I can’t really put this in the directions, I suppose, but first things first, get some coffee brewing. Life will be better afterwards, I promise. While it’s brewing, you can pad around your kitchen in your socks, chopping and dicing. Maybe even put a record on. That’s what making breakfast at the weekend is all about. Send someone out for a paper. When they’re back, this dish will be ready, smelling of fresh herbs and something rich and decadent that you can’t quite put your finger on. That’ll be the truffle oil. I promise it’s not as exotic or ridiculous a thing to have in your pantry as you might think.
Having said that, I have no idea where ours came from. I think it was a gift… I do know that it’s Urbani White Truffle Oil. It will probably also last me for a decade because all you need is a drizzle. This isn’t pure truffle oil, but rather olive oil with truffle essence; the flavour is rich and almost cheesy. I’m itching to try it just on some roasted vegetables, but adding it to something like cooked pasta or risotto sounds gourmet to the max.
I can’t imagine browned potatoes and runny eggs ever tasting bad but the addition of fresh herbs and truffle oil kicks the whole thing up a notch and turns this into something you could easily serve if you were having friends over for brunch. In which case, I hope you’ve got the vodka and tomato juice in…
Pan-Fried Thyme Potatoes with Baked Eggs and Truffle Oil
adapted from BBM Photo Blog
- about 15-20 small potatoes (such as new potatoes) or about 10 red potatoes, chopped into cubes
- 1 large onion, diced
- 1 big bunch thyme, diced
- 1/4 cup olive oil
- 3 cloves garlic, crushed
- 4 eggs
- truffle oil
- Preheat oven to 400F. Mix potatoes and thyme in a small bowl.
- Add about 3 tablespoons of the olive oil to a skillet that is heating on medium high and add garlic. Saute for about a minute and then add the potatoes and thyme. Let cook for about five minutes, stirring occasionally.
- Add the onion and rest of the olive oil. Cook for another 15 minutes, stirring every few minutes, until the potatoes are all lightly browned. Be careful that your pan doesn’t burn, otherwise the tats won’t be able to brown (I failed).
- Transfer potatoes to an oven safe dish and bake for about 8 minutes. Remove dish from the oven and slowly crack eggs over the potatoes. Return to the oven for a few minutes, until the eggs whites have set. Remove and let cool for a minute before adding the truffle oil evenly over the top.