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The Hearthfire Tavern Breakfast Plate

A rustic platter to start the morning as any weary traveler would -- full of roasted potatoes, sizzling meats, hearty bread, and the comforts of the tavern hearth.
Prep Time10 minutes
Cook Time35 minutes
Course: breads, Breakfast, Main Course, Snack
Cuisine: American
Keyword: beet soaked deviled eggs, breakfast, breakfast plate, fruit, hearthfire breakfast plate, hungryroot, sausage
Servings: 2 serving

Equipment

  • baking sheet or roasting pan
  • Mixing Bowl
  • skillet or frying pan
  • small pot for boiling eggs
  • Wooden spoon or spatula
  • cutting board and knife
  • toaster
  • tongs or slotted spoon
  • serving platter or wooden board for plating

Ingredients

  • 2 cup mini potatoes halved
  • 1 tbsp garlic & herb seasoning
  • 2 tbsp olive oil extra virgin
  • 1 cup msuhrooms sliced
  • 2 tbsp butter or ghee
  • 2 chicken sausages
  • 4 slices turkey breast
  • 2 slices sourdough bread 1
  • 1 tbsp honey
  • 2 eggs
  • ½ grapefruit sliced
  • fresh parsley for garnish
  • pickled onions for serving

Instructions

  • Preheat oven to 400F. Toss the mini potatoes with olive oil, garlic and herb seasoning, and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crisp.
  • Place the chicken sausages on the same baking sheet during the last 20 minutes of the potatoes cooking time. Bake until browned and heated through.
  • While the oven works its magic, melt 1 tbsp butte rin a skillet over medium heat. Add the mushrooms and cook until golden and tender, about 6-7 minutes. Top with pepper jack cheese, remove from heat, and cover for 1-2 minutes so the cheese melts over the mushrooms.
  • Place the eggs in a small pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Transfer immediately to cold water, then peel once cooled. Slice in half for serving.
  • Toast sourdough slices until crisp. Spread with the remaining butter while warm and drizzle lightly with honey.
  • Arrange the roasted potatoes, baked sausage, sauteed mushrooms with melted cheese, turkey slices, and hard boiled egg on a wooden platter or hearty plate. Add the buttered honey sourdough on the side with wedged grapefruit. Garnish with parsley and a spoonful of picked onions for a true tavern flourish.