The easiest, crunchiest and most satisfying brunch you’ll make this week — quick to prep, packed with flavor, and absolutely weekend-worthy.

Ingredients (2 servings)

• 1–2 hashbrown patties per person
• 1 recipe of Les Savoureux Guacamole
• 1 recipe of Les Savoureux Salsa
• 1–2 eggs per person
• Les Savoureux Smoked Salt
• Fresh chopped chives
• A drizzle of oil or a bit of butter for cooking

Preparation steps

1. Bake the hashbrowns

Preheat the oven to 425°F (220°C).
Place the hashbrowns on a baking sheet and bake until crispy and golden.

2. Poach the eggs

Bring a small pot of water to a gentle simmer.
Crack an egg into a small bowl.
Create a swirl in the water and gently slide the egg into the center.
Poach for 2–3 minutes for a runny yolk. Repeat for the second egg.

3. Prep your toppings

While the eggs cook, prepare your:
• Guacamole Les Savoureux
• Salsa Les Savoureux

4. Assemble the plates

Divide the crispy hashbrowns between two plates.
Top with a generous spoonful of guacamole, then a scoop of salsa.
Place the poached egg on top.
Season with a pinch of Smoked Salt and garnish with fresh chives.

5. Serve immediately

… and enjoy every bite 😍

💡 Les Savoureux Tip

Add a drizzle of Louisiana Cajun hot sauce for extra punch, or a few slices of fresh avocado for a more indulgent brunch bowl.