Boujee Weekend Brunch on plate

Brunch Eggs (Whole 30)

Prep Time


Cook Time


Serving Yield


Elevate your weekend brunch with this healthy and delicious recipe from Morgan Berrington, from @forkmylifechi! Featuring poached Farmers Hen House organic eggs, potato pancakes, and all the fixings, this recipe is not only absolutely delicious, but also Whole 30 approved!


1 medium russet potato, pre cooked

1 tsp @archingles ramp salt (can sub a combo of garlic powder and onion powder)

1/2 tsp paprika

2 tsp avocado oil

2 Farmers Hen House eggs



Salt and black pepper


Step 1

Shred the pre-cooked potatoes and season with garlic powder, onion powder, paprika, salt and black pepper.

Step 2

Heat a medium cast-iron pan over medium heat and add oil. Form the shredded potatoes in 2 potato pancakes and add them to the pan. Cook until brown and crispy on both sides and warm through.

Step 3

Next poach the eggs. Heat a saucepan over medium heat until simmering and then turn the pan to low. Add the eggs one at a time, then cover and cook for 3 minutes. Once cooked, remove the eggs and place on a paper towel-lined.

Step 4

Assemble the boujee brunch! Start with potato pancakes, top with prosciutto, avocado and then poached eggs!

More Recipes