Do you brunch? We don’t often, but on special occasions we love a leisurely brunch on a Saturday morning. Here’s a little menu we created for you with our friend Shelly of Vegetarian Ventures. It turned out so lovely and colorful that we forgot it was the middle of winter! This would be a perfect for a Valentine’s Day brunch, or any lazy morning.
Blood oranges were suggested by Shelly, since it’s the season for citrus. Their bright pink juice is gorgeous and the flavor sweet and mild, perfect for a refreshing drink or zesty muffin. We contributed the hash and the sparkling water recipes, and Shelly created the muffins and compound butter. It all worked together beautifully, somehow conceived from a random chain of emails during the week! Luckily Shelly is amazing at baking, which was a perfect counterbalance to our preference for cooking.
Below is our menu. For a Valentine’s Day menu, we suggest making the muffins the night before for easy preparation on the day of. Then get the roasting potatoes in the oven for the hash, make the water and coffee, and finish it off with the eggs.
Blood Orange and Quinoa Muffins with Crystallized Ginger-Thyme Butter (at Vegetarian Ventures)
Blood Orange Rosemary Sparkling Water (to appear on our blog in a few days)
Many thanks to Shelly for the idea of collaborating on this menu! She’s located just an hour away from us, so it’s great to be able to cook together in person. Check out her blog Vegetarian Ventures – her photography and recipes are out of this world! And she just posted about our time together as well. Also, she is one of the two creative women behind Driftless, a magazine celebrating the Midwest. It’s gorgeously done!
Brunch not your thing? Check back next week – we have a Valentine’s Day dinner date planned for you! We’re also offering a Whole Food Cooking for Couples class here in Indy on February 15!
Did you make this recipe?
If you make this two-potato hash and soft boiled eggs, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.
This recipe is…
Vegetarian and gluten-free.Print
- 1 ¼ pounds sweet potatoes
- 1 ¼ pounds red skinned potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
- 4 eggs
- 2 cups tender greens
- Microgreens for garnish (optional)
- Preheat oven to 450°F.
- Wash the potatoes (do not peel), then dice them.
- In a bowl, mix the potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the potatoes onto sheet and roast for 30-35 minutes until slightly browned and cooked through, stirring once.
- Fill a saucepan with enough water to cover 4 eggs and bring it to a boil. Once boiling, carefully lower the eggs into the water. Reduce the heat and gently simmer for 6 minutes.
- Meanwhile, prepare a bowl with ice water. After 6 minutes, transfer the eggs to the bowl of water and allow to cool. Once cool, gently peel the eggs.
- When the potatoes are done, mix them with 2 cups greens and allow the heat to slightly wilt the greens.
- To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.