Baked Potato, Bacon and Egg Breakfast RecipeOrigin: Britain Period: Traditional |
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This is an adaptation of classic bubble and squeak (without the cabbage) that makes great use of the previous evening's mashed potatoes. The dish is geared for 2 people, just double up for 4. Ingredients:
10 tbsp cooked mashed potatoes 
Baked Potato, Bacon and Egg Breakfast Preparation:Method:Place the bacon under a hot grill (broiler) and cook until just golden, turning once. Chop into 5cm squares then add to the mashed potatoes along with half the chopped parsley. Season the mixture with salt, black pepper, Worcestershire sauce and Tabasco sauce then stir to combine. Divide the mixture in half then place each half in a lightly-buttered baking dish. Shape into 12cm rounds and form a well in the centre large enough to hold and egg. Place the dish into an oven pre-heated to 180°C and bake for about 10 minutes, or until heated through. Remove from the oven then crack the eggs into the wells you've just formed and return to the oven. Bake for about 15 minutes, or until the egg whites have set but the yolks remain runny. Garnish with a sprinkling of parsley and a dash of Tabasco and serve with toast. |
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