Equipment
* optional
Ingredients
Produce and Aromatics
- 320 g yukon gold potato, diced into 1.5 cm cubes
- 200 g cremini mushroom, halved or quartered
- 180 g cherry tomato, whole, washed
- 120 g baby spinach, rinsed and dried thoroughly
- 2 garlic, finely minced
- 5 g fresh chives, finely sliced
Proteins and Fats
- 4 egg, whole, chilled
- 30 ml olive oil
- 20 g unsalted butter, chilled or softened
Seasonings
- 4 g fine sea salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 518 kcal
- Protein
- 21 g
- Carbohydrates
- 38 g
- Fat
- 32 g
- Sugar
- 6 g
- Zinc
- 1.9 mg
- Water
- 210 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
On a clean cutting board, prepare all vegetables with a chef knife, and pat dry the 320 grams of cubed Yukon Gold potatoes using paper towels to remove all surface moisture.
Place a large cast iron skillet over medium-high heat at 190°C (375°F) for 3 minutes, then add 15 milliliters of olive oil and 10 grams of unsalted butter to coat the surface.
Add the diced potatoes to the skillet in a single layer, season with 2 grams of fine sea salt and 0.5 grams of black pepper, and fry undisturbed for 6 minutes before turning with a spatula to cook all sides for 12 minutes total.
Transfer the crisped potatoes with a spatula to a clean plate and set aside in a warm area.
Add 10 milliliters of olive oil to the empty skillet over medium-high heat at 175°C (350°F), arrange the mushrooms cut-side down, and sear for 4 minutes without moving, then toss with tongs and season with 1 gram of fine sea salt.
Transfer the browned mushrooms with tongs to the plate beside the warm potatoes.
Place the whole cherry tomatoes into the dry hot skillet, rolling them occasionally with tongs for 3 minutes over medium-high heat until the skins blister and crack.
Transfer the blistered tomatoes with tongs onto the plate alongside the potatoes and mushrooms.
Lower heat to medium, add 5 milliliters of olive oil and the minced garlic to the skillet, cook for 30 seconds, then add the baby spinach and toss with tongs for 1 minute until wilted, seasoning with 0.5 grams of fine sea salt.
Transfer the wilted garlic spinach with tongs to the plate next to the other vegetables.
Melt the remaining 10 grams of unsalted butter in the skillet over medium-low heat at 150°C (300°F), crack the 4 eggs gently into the pan, season with the remaining salt and black pepper, and fry for 4 minutes until the whites are fully set and the internal temperature reaches 71°C (160°F) for safe minimum doneness, or cook to desired runniness if using pasteurized eggs for vulnerable individuals.
Divide the crisp potatoes, sautéed mushrooms, blistered tomatoes, and wilted spinach equally between two warm plates, then use a spatula to lift two eggs onto each plate.
Garnish the plated fry-up with 5 grams of finely sliced fresh chives and serve hot immediately.
Chef's Notes
- Yukon Gold potatoes provide an ideal balance of starch and moisture, producing a crunchy crust with a creamy interior without requiring par-boiling.
- Wiping mushrooms clean with a damp towel rather than submerging them in water prevents sponge-like water absorption and guarantees deep browning.
- Cook components sequentially in the same cast iron skillet to capture layered vegetable fond in the pan juices while preserving individual textures.
- For vulnerable diners such as young children, pregnant women, and the elderly, ensure egg dishes reach 71°C (160°F) or use pasteurized shell eggs when serving soft yolks.
Storage
Refrigerator: 3 days — Cool cooked vegetables to room temperature within 2 hours of cooking, then transfer to an airtight container and store at or below 4°C (40°F). For best texture and food safety, cook eggs fresh when serving.
Reheating: Reheat refrigerated vegetable components in a skillet or oven until an internal temperature of 74°C (165°F) is reached throughout. Prepare fresh eggs upon reheating.
Troubleshooting
Potatoes stick to the pan and break apart rather than crisping
Cause: Skillet was insufficiently preheated, lacked sufficient fat, or potatoes retained surface moisture
Fix: Drizzle an additional 5 milliliters of oil down the pan edge and allow potatoes to sit untouched for 3 minutes until a release crust forms
Prevention: Thoroughly pat diced potatoes dry and ensure oil and butter are shimmering hot before adding potatoes
Mushrooms release excessive water and simmer rather than browning
Cause: Pan was overcrowded or mushrooms were salted before browning commenced
Fix: Raise heat to high to boil off the excess liquid quickly, then add a drop of oil to sear
Prevention: Sear mushrooms in a wide single layer and refrain from salting until their surfaces develop rich coloration
Egg whites remain liquid on top while the underside turns dark brown
Cause: Skillet temperature was too high during egg frying
Fix: Cover the skillet with a lid or inverted plate for 60 to 90 seconds to let trapped steam finish setting the whites
Prevention: Reduce stove heat to medium-low before adding butter and cracking eggs
Cultural Context
The full breakfast fry-up originated during the Victorian era as a lavish display of wealth and hospitality among English country estates. Throughout the twentieth century, it became an everyday British institution served in neighborhood cafes known as greasy spoons. This vegetarian adaptation preserves the generous variety and comforting sizzle of the traditional morning feast using seasonal vegetables and farm eggs.
