Auvergne brunch

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 1

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 105g/3½oz unsalted butter
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 small potato, diced
  • 4 spring cabbage leaves, taken from the soft inner leaves
  • 1 tsp roughly chopped flat-leaf parsley
  • vegetable oil, for frying
  • 3 free-range eggs
  • 30g/1oz Bleu d’Auvergne cheese, sliced
  • 30g/1oz Salat Traditional or Salers French cheese
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