Best Ever Quail Eggs, Potato And Mushrooms Brunch

This quail eggs, potato and mushrooms along with few other ingredients it’s a nutritious, packed with good vitamins and such a delicious dish. I can solemnly declare that this is my type of branch that I would eat every day and I’m sure many feel this way after trying this. I'm more in favour of a savoury start than a sweet one.

It's Easter holidays, yey!! Kids are home all day every day asking for food and like any good mummy would do whatever it takes to feed her little chicks the best she can. Nutrition is an important factor our my household and along with many other factors, I feel I owe them this bit for a good start in their life. I do my best on whatever I can, just like any parent should and would.

Well, I really believe that having a balanced diet from a very young age not only helps with keeping them healthy when most of the development happens but what should come out of this is that children will learn how to feed themselves when they are adults. At least this is what I'm aiming my kids to be left with from this, a good varied and balanced diet, giving them good future eating habits.
Oh, I don't know why I came up with this but yes it did come from my heart and from the way I am thinking about this whole kids-eating habits thing.

I am a truly happy mummy on this respect as my children do eat everything and most importantly they are keen to try new things which is great and I am grateful for this so, so far it is a success.
Needless to say, I strongly believe in organic produce and I buy everything available organic to the extent of limiting myself to seasonal produce. It is beneficial.

Coming back to this recipe, I do prepare this mainly at the weekends and holiday times only because of the time but also the mood. No way I could do this having to go to work that morning but who knows?.... knowing me, everything is possible? Well, sometimes, why not??
By all means, this could be a lovely lunch the next day at work prepared the day/evening before, boxed up and ready for grabs.
Let's get branching then, shall we?

Best ever quail eggs, potato and mushrooms brunch

Try this quail eggs, potato and mushroom brunch, a nutritious, packed with good vitamins and such a delicious, colourful and energy enhancing dish. The perfect family meal.

5 from 15 votes

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Course: Breakfast, Brunch, Dinner, Lunch, Side Dish

Cuisine: Mediterranean, Ramona's Cuisine

Keyword: best breakfast, brunch, dinner recipe, lunch, quail eggs

Prep Time: 12 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Servings: 4 people

Calories: 394kcal

Author: Ramona Sebastian

Cook Mode

Equipment

• skillet

Ingredients

• 1 large sweet potato
• 100 g chorizo diced
• 150 g sausage diced, I used a meaty French one
• 2 medium potatoes
• 350 g chestnut mushrooms
• 1 large red onion optional
• 1 red pepper
• 1/4 cauliflower head made into small florets
• 4-5 springs fresh parsley
• 2-3 springs fresh dill
• 1 pinch of Salt
• 1 pinch of freshly ground black pepper
• 1 tbsp coconut oil

Metric - US Imperial

Instructions

Cooking on the stove:

• Wash, peel, chop, dice all vegetables. Just don't mix the potato with other veggies but place separately on a big chopping board or on a big plate.
• Start by cooking the diced potatoes (not the sweet ones) in a pan with a bit of coconut oil and a pinch of salt. Cook for about 5-6 minutes tossing occasionally. I always cook them covered for about 5 minutes as those take the longer to cook.
• Add the sweet potatoes roughly chopped together with the diced or sliced sausages, onion, pepper, cauliflower and mushrooms. Cook covered for a further 4 min stirring or tossing every now and again and then take the lid off and cook for a further 3 min or so depending on how cooked you like your vegetables. I like them slightly crunchy.
• Add most of the herbs in the last minute of cooking and then take the pan off the heat.
• Cook the eggs with a tiny amount of coconut oil in a nonstick pan.
• Dish out the vegetables, sprinkle more herbs on top, add the cooked egg(s) and serve.
• Ideally would be to serve hot but cold is also good.

Baking it in the oven:

• Baking this in the oven is a lot simpler because you just simply add all chopped or diced ingredients apart from the eggs in an oven proof dish mix them and put them in the oven and cook covered at 190 C for about 40 minutes (baking time varies according to the way you have cut your vegetables and their size). In the last 15 minutes of cooking, remove the cover, give them a quick stir/mix and place back in the oven.
• The eggs you either cook separately in a pan or you add them to the veg mix and cook for 5-6 minutes. Before adding the eggs though if you decide to cook them in the oven, add the chopped herbs mix and then add the eggs. Leave a good pinch of freshly chopped herbs to sprinkle over once all ready.

Notes

 

Grind some pepper, sprinkle some salt and he remainder of the herbs and serve. Delicious is the only thing I can say about this recipe. 

Did you make this recipe?

Please let me know how you liked it, did you give it a twist, all in all how it turned out for you, why not leave a comment below and share a picture on Instagram with the hashtag #ramonascuisine. 😉

 

Nutrition

Calories: 394kcal | Carbohydrates: 40g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 604mg | Potassium: 1334mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9187IU | Vitamin C: 82mg | Calcium: 63mg | Iron: 3mg

Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!