Dad's Souper Brunch is a delightful and filling dish that is perfect for a weekend brunch. This recipe combines the goodness of crispy bacon, sausages, and eggs with the comfort of potatoes and vegetables, all cooked together in a flavorful broth. Serve this souper brunch with some crusty bread for a satisfying meal that will keep you going all day long. The dish is easy to make and will quickly become a favorite in your household. Enjoy this heartwarming dish with your family and friends!
Ingredients
- 4 slices of bacon, chopped
- 4 sausages, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 potatoes, peeled and cubed
- 1 carrot, diced
- 1 red bell pepper, diced
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 4 eggs
- Fresh parsley, chopped for garnish
Directions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
- In the same pot, add the sausages and cook until browned. Remove the sausages from the pot and set aside.
- Add the diced onion and minced garlic to the pot and cook until softened.
- Add the potatoes, carrot, and red bell pepper to the pot. Cook for a few minutes until slightly tender.
- Pour in the chicken or vegetable broth and diced tomatoes. Stir in the dried thyme and paprika. Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are cooked through.
- While the soup is simmering, prepare the poached eggs. Fill a large saucepan with water and bring to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Cook the eggs for about 3-4 minutes for soft poached eggs.
- Once the soup is ready, ladle it into bowls. Top each bowl with a poached egg and sprinkle with the crispy bacon and sausages.
- Garnish with fresh parsley and serve immediately with crusty bread.
