Breakfast Inspo
Breakfast Inspo is a make-ahead morning plate of soft eggs, crisp potatoes and jammy tomatoes that reheats in one pan in ten minutes.
Breakfast Inspo is one pan of potatoes, tomatoes and eggs that you can prep tonight and eat tomorrow without thinking. Eight ingredients. One sheet pan and one skillet.
I make it at 8am on a Sunday, cool it, and slide the whole thing into the fridge in the pan. Monday at 7am it goes back on the stove and it is on the table in ten minutes.
The trick is par-cooking the potatoes first. Raw potatoes and eggs in the same pan means one of them is always wrong.
Why You'll Love This Recipe
About the Ingredients
700g (1.5 lb) waxy potatoes, cut into 2cm (3/4 in) cubes
Waxy potatoes hold their shape. If you only have floury ones, cut them larger and roast five minutes longer, or they will crumble into the eggs.
250g (9 oz) cherry tomatoes, left whole
Whole cherry tomatoes burst and go jammy. Tinned whole tomatoes work too, but drain them first or the pan turns watery.
1 large onion, sliced 1cm (1/2 in) thick
A yellow or white onion is fine. Red onion goes sweeter and pinker, which looks good but tastes sharper.
3 tbsp olive oil
Any neutral oil works. Butter burns at this heat, so keep it for the eggs at the end if you want it.
1 tsp smoked paprika
Sweet paprika is a fine swap. If you only have hot paprika, use half a teaspoon.
6 large eggs
Fresher eggs hold a tighter white. If yours are older, add one extra and expect looser whites.
60g (2 oz) feta, crumbled
Goat cheese or grated halloumi both work. Skip it and add a squeeze of lemon at the end instead.
Salt, pepper and a handful of flat-leaf parsley
Dried oregano is a decent stand-in for the parsley. Add it to the potatoes before roasting, not after.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 220C (425F). Put a large rimmed tray in while it heats, so the potatoes hit a hot surface.
2. Toss the vegetables
Toss the potato cubes, onion and cherry tomatoes with the olive oil, smoked paprika, a good pinch of salt and black pepper. Everything should look lightly coated, not swimming.
3. Roast until golden
Spread it all on the hot tray in one layer. Roast for 30 to 35 minutes, turning once at the 20 minute mark. The potatoes are done when the edges are deep golden and a knife slides in with no resistance. The tomatoes should be split and collapsing.
4. Cool or carry on
If you are prepping ahead, cool the tray for 20 minutes, then cover and refrigerate. If you are eating now, leave everything in the tray.
5. Warm the skillet
Set a large non-stick skillet over medium heat for 2 minutes. Add the roasted vegetables and spread them into an even layer. Let them sit for 3 minutes without stirring so the bottoms crisp.
6. Add the eggs
Make six small gaps in the vegetables with the back of a spoon. Crack one egg into each gap. Cover the pan and cook for 5 to 7 minutes. The whites are set when they turn opaque and firm; the yolks should still wobble when you nudge the pan.
7. Finish and serve
Take the pan off the heat. Scatter the crumbled feta and torn parsley over the top. Taste a potato and add salt if it needs it. Serve straight from the pan with bread.
Delicious Variations
Add a sliced chorizo
brown 100g of sliced chorizo in the skillet first, then add the vegetables and cook in the rendered fat. The potatoes pick up a deep red colour and a smoky taste.
Swap the feta for yogurt
spoon thick Greek yogurt over the top off the heat instead of feta. It cools the yolks and makes the plate creamier without any cheese.
Make it green
stir 150g of chopped spinach or kale through the hot vegetables for the last minute before the eggs go in. It wilts down and adds a bitter edge that cuts the sweetness of the tomatoes.
How to Store Breakfast Inspo
Refrigerator
Cool the cooked dish within an hour, then keep it in a lidded container for up to 3 days. The roasted vegetables alone keep for 4 days.
Freezer
Freeze the roasted vegetables only, not the eggs, for up to 2 months in a freezer bag. Thaw overnight in the fridge before reheating.
Reheating
Warm the vegetables in a covered skillet over medium heat for 4 to 5 minutes, then push the eggs in and cover for 3 minutes. In a microwave, use 70 percent power in 30 second bursts, or the yolks turn to rubber.
Frequently Asked Questions
Q: Can I make Breakfast Inspo the night before?
Yes, and that is the best way to do it. Roast the potatoes, onion and tomatoes, cool them for 20 minutes, then refrigerate in a lidded container. In the morning you only cook the eggs, which takes about 8 minutes.
Q: Why did my potatoes come out soft and pale?
They were either wet or crowded. Pat the cubes dry before tossing them in oil, and spread them in a single layer with space between them. If they touch, they steam instead of browning.
Q: Can I use tinned potatoes to save time?
You can, but drain them well and roast for only 15 minutes. Tinned potatoes are already cooked, so they brown fast and turn mushy if you leave them in for the full 35 minutes.
Q: How do I know the eggs are done?
The whites should be fully opaque and firm to the touch, and the yolks should still wobble when you shake the pan gently. That is usually 5 to 7 minutes covered over medium heat. If you like hard yolks, give it 2 more minutes.
Q: Is this good without eggs?
Yes. Roast the vegetables as written, then serve them over toast or with a fried halloumi slice on top. The roasting time and temperatures stay exactly the same.
Get the vegetables roasted tonight and tomorrow morning is mostly waiting. If you make it, keep the feta for the very end. Low and slow, friend.
Breakfast Inspo: Easy Make-Ahead Morning Plate
Breakfast Inspo is a make-ahead morning plate of soft eggs, crisp potatoes and jammy tomatoes that reheats in one pan in ten minutes.
🧂 Ingredients
- 700g (1.5 lb) waxy potatoes, cut into 2cm (3/4 in) cubes
- 250g (9 oz) cherry tomatoes, left whole
- 1 large onion, sliced 1cm (1/2 in) thick
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 6 large eggs
- 60g (2 oz) feta, crumbled
- Salt, pepper and a handful of flat-leaf parsley
📋 Instructions
- 1Heat the oven — Set the oven to 220C (425F). Put a large rimmed tray in while it heats, so the potatoes hit a hot surface.
- 2Toss the vegetables — Toss the potato cubes, onion and cherry tomatoes with the olive oil, smoked paprika, a good pinch of salt and black pepper. Everything should look lightly coated, not swimming.
- 3Roast until golden — Spread it all on the hot tray in one layer. Roast for 30 to 35 minutes, turning once at the 20 minute mark. The potatoes are done when the edges are deep golden and a knife slides in with no resistance. The tomatoes should be split and collapsing.
- 4Cool or carry on — If you are prepping ahead, cool the tray for 20 minutes, then cover and refrigerate. If you are eating now, leave everything in the tray.
- 5Warm the skillet — Set a large non-stick skillet over medium heat for 2 minutes. Add the roasted vegetables and spread them into an even layer. Let them sit for 3 minutes without stirring so the bottoms crisp.
- 6Add the eggs — Make six small gaps in the vegetables with the back of a spoon. Crack one egg into each gap. Cover the pan and cook for 5 to 7 minutes. The whites are set when they turn opaque and firm; the yolks should still wobble when you nudge the pan.
- 7Finish and serve — Take the pan off the heat. Scatter the crumbled feta and torn parsley over the top. Taste a potato and add salt if it needs it. Serve straight from the pan with bread.
