Many say that breakfast is the most important meal of the day, and when breakfast looks and tastes this good... we 110% agree.
Here's a little announcement: we are now developing cooking recipes too! It's something we've been working on secretly for a while now, but we're finally ready to reveal it. As always, you can expect the same level of dedication we take towards developing savoury recipes as we do for our signature sweet ones!
So when Cote Maison engaged us specially to develop recipes for fans of their popular Bruno Hotplate, we knew we had to whip up a dish that has something for everyone.
This breakfast set has all your food needs covered, from carbs and protein to healthy fats that’ll fill you right up and leave you satiated for the day ahead.
I studied in Melbourne for 8 years and it was such an amazing time. My only qualm is that Melbourne has gotten me absolutely spoiled rotten when it comes to breakfast and brunch.
But of course, like any international student living overseas, constantly eating out burned a huge hole in my pocket. So, I taught myself how to cook my own brunch at home - from pancakes and waffles to baked eggs and now... here we are!
When we hear rosti, I bet most of us think of Marche's signature rosti. Warm, buttery pockets of potatoes with a crunchy, golden-brown exterior, seasoned perfectly to match anything from plump bratwurst, to smoked salmon and even something as simple as sour cream. Yum. So for this breakfast set, we decided to recreate homemade potato rosti, with an added spin.
We grated the potatoes until they are thin, slender shreds so they cook quickly and evenly in the pan. Sprinkling salt here does more than just flavour - it draws out the water from the potatoes, which is crucial for an extra crispy outer layer. You can add any herbs you like, but we decided to go with sage leaves and minced garlic for an earthy aroma.
The Bruno Multiplate attachment is a non-stick pan with 6 separate cooking surfaces, making it incredibly easy for us to cook a few components at one go. Everything in this dish only took us a total of 15 minutes to cook!
We chose to grill our mini sausages and tomatoes in the rounds by the side and the potato rostis in the middle. For a vegetarian option, feel free to substitute the meat with your desired protein choice like tofu!
If you don’t have a Bruno Multiplate, you can use non-perforated tart rings or round egg moulds and place them onto a regular non-stick frying pan to achieve the same shape. Otherwise, you can also grate enough potatoes to fill up a whole pan for a giant potato pie that everyone can share! Cook the potato rosti first, then remove it from the pan before cooking your choice of sides.
To tie everything together, we chose to pair this dish with avocado to help elevate the dish's taste, texture, and appearance. For an extra photogenic plate, slice and swirl each avocado-half into an avocado rose before placing it onto the rosti!
Serve with a dollop of sour cream and a sprinkle of chives to cut through all the richness, and you’re done! A perfect breakfast set that’ll leave you feeling so satisfied, you won’t even miss having brunch in a cafe.
Watch the video tutorial:
The Ultimate One-Pan Big Breakfast Set With Garlic Sage Rosti
yields 2 servings
Garlic Sage Rosti
2 large Russet potatoes (1 potato per serving)
3 cloves Garlic
1 tbsp Butter, Unsalted
1 tbsp Oil
1 tsp Black pepper
1 tsp Salt
4-6 Sage leaves
Breakfast Set Sides
6 Mini Sausages
6-8 Cherry tomatoes (On vine)
1 Avocado (Ripe but still firm)
2 tbsp Sour cream
Chives to serve
Pinch of salt to taste
- Wash and peel potatoes. Grate potatoes into strips. Towards the end, if the potatoes are hard to grate, use a knife to chop them into a similar size as the grated potatoes.
- Sprinkle salt and pepper into the potatoes and toss through with your hands to mix well.
- Mince garlic and roughly chop sage leaves before adding both to the grated potatoes. Mix well.
- Place potato mixture into a piece of cheesecloth or tea towel. Wrap the potatoes well and wring out the liquid from potatoes until only a few drops are left dripping out from the cheesecloth. This step ensures a nice, crisp outer layer so the more water you wring out, the better!
- Transfer potato mixture to a clean bowl and mix in ½ tbsp butter until well combined.
- Preheat Bruno Multiplate on Low – Medium setting. Once heated up, use a pastry brush to brush some oil and butter onto the middle two rounds.
- Roughly divide potato mixture into both of the rounds. You should hear a sizzle once the potatoes are in the pan. Using the back of a spoon, press and pack potatoes firmly into the rounds.
- Lower the heat setting to Low and leave the rostis to cook. You may press the rostis down periodically throughout the cooking process.
- Brush a little oil/butter onto the left two rounds and place 3 mini sausages into each round.
- Cut the vine of tomatoes into half, dividing tomatoes into bunches of 3-4.
- Brush a little oil onto the right two rounds and place one bunch of tomatoes in each round. Optional: Season tomatoes with a pinch of salt for a contrast in flavour. Cover the pan with a lid and allow to cook for 2-3min.
- Remove cover. Turn sausages to get an even cook. Pour a teaspoon of water into each round containing tomatoes. Quickly cover the Bruno Multiplate and cook for another 2-3min.
- Once tomatoes are slightly charred on the bottom with slightly split skin, remove from the Bruno Multiplate and set aside. At this point, use a heatproof spatula or something similar to loosen the rostis from the sides. Carefully flip the rostis into the same round and press down slightly. They should look crisp and golden brown.
- Turn sausages again and brush a little more oil onto the right two rounds. Crack one egg into each round. Cover and let cook for 3-4min.
For Avocado Rose
- Meanwhile, cut avocado into half by slicing around the pit. Twist to open, and use your knife to hit the pit and remove it. Carefully remove the skin starting from the top of both halves.
- Lay avocado-half flat-side down onto the cutting board and slice thinly, ensuring that all the slices stay together. Thin slices will make it easier to shape later.
- Carefully fan out the slices until they form a long line with the slices over-lapping each other slightly. Starting from one end, start curling the slices inwards towards the centre and continue until you reach the end. Your avocado rose is done! Repeat for the other avocado-half.
- Turn off the pan once eggs are cooked through.
- Remove rostis from the pan and place each one off the centre on separate plates.
- Carefully place each avocado rose on top of each rosti. Stack eggs on top, allowing some of the layers to peek through from underneath.
- Serve with tomatoes, sausages, and a dollop of sour cream on the side. Finish with a sprinkle of chives. Time to dig in!
An All-In-One Pan For Busy Moms and Working Adults
For busy moms and working adults with tight schedules, cooking a healthy meal from scratch can be an energy-draining and tedious thing to do, especially after a long day.
The Bruno Hotplate hence offers a one-pan solution for days where you want a quick and delicious meal, without too much cleanup. Each set comes with a machine, hotplate, takoyaki attachment, and a wooden spatula. The Multiplate attachment can be purchased separately and swapped with the other attachments depending on what you are planning to make. For ideas on how to use the Bruno hotplate attachment, check out how we made these Orange Dark Chocolate Mini Crepe Cakes here!
This post and recipe were developed specially for Bruno, by Bakestarters.
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!