Brunch Bowl

by @wholefoodwarrior

Herby, garlicky potatoes and charred tenderstem broccoli on spiced St Helen's Farm goats’ yogurt, topped with a fried egg. Yes, this is an epic brunch bowl. The pink yogurt is the creamiest of goats’ yogurts mixed with harissa. It’s lightly spicy and provides the tastiest base for this nutritious potato/ broccoli/ egg combo. 

The best superfoods are often inconspicuous. Take goats’ yogurt as an example, it is full of protein, calcium and plenty of other vitamins and minerals. It’s not a random berry from the other side of the world but a truly British, nourishing ingredient that can upgrade everyday breakfasts.


3 heaped tablespoons of St Helen’s Farm goats’ yogurt

1 teaspoon of harissa paste

a pinch of salt

500g of new potatoes, cooked and allowed to cool

leaves from a sprig of rosemary, finely chopped

leaves from 2 sprigs of thyme

2 cloves of garlic, crushed

rapeseed oil to cook

sea salt and black pepper to season

200g of tenderstem broccoli

rapeseed oil for roasting

sea salt and black pepper to season

a pinch of chilli flakes

2 large eggs

fresh chilli and parsley to serve (optional)


Preheat the oven to 180 degrees C. Put the tenderstem broccoli on a baking tray. Sprinkle over a good pinch of chilli flakes, some rapeseed oil and season with sea salt and black pepper.

Roast for 15 minutes until the ends have charred slightly and the stems are tender.

Put a frying pan on a medium heat with a splash of rapeseed oil.

Add the potatoes and press them down to burst them slightly. Allow them to colour on one side them flip them over.

Stir in the herbs and garlic, season well with sea salt and freshly ground black pepper and let the potatoes colour on the other side too.

Fry the eggs.

Mix together the yogurt, harissa and sea salt.

To serve, add half of the yoghurt to a bowl, top with potatoes, broccoli and a fried egg. Sprinkle sliced chilli and some torn parsley on top.

Brunch Bowl!