The perfect weekend brunch 🥓
The weather in Sydney has been so bad and it’s never stopped raining ☔️
Guess it’s the best time for #homebrunch!
How good is serving food warm in my new favourite AUS-ION™ skillet from @solidteknics 😍 Their pans are 100% Australian owned + made to ensure superior quality! I made this easy Breakfast Hash with falafels (can also use hash browns) and cooked with veggies and cheese 🧀 for a hearty meal 😍 Served with gooey eggs 🍳 & GF veggie Crispbread 😋
I love how the pan has Quenched finish, which means there’s no need for seasoning, which is essential for many cast iron pans! The non-stick layer also builds up naturally over time during oil-based cooking, so these pans are non-toxic, sustainable & multi-century durable!
Ingredients:
- 1 tbsp Cooking oil - Every Organics Slow Smoked EVOO
- 3 x Bite Me Vegetarian falafels, broken into big pieces
- 1/2 cup frozen veggies
- 1 egg 🥚
- Salt to taste (I used Every Organics Slow Smoked Sea Salt Flakes)
- Pinch of pepper
- Served with Spliit Beetroot Crispbread
Method:
- In a skillet cook frozen veggies with oil and seasoning with salt & pepper, until veggies are softened.
- Crack an egg in the middle and sprinkle on crumbled falafels and cheese over.
- Put lid on and cook until cheese is melted.
- Garnish with herbs/ pepper. Serve hot with Crispbread/ crusty bread 🥖