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Serves: 4

INGREDIENTS

 4 large potatoes, washed
 15 ml sunflower or vegetable oil
 8 large eggs, beaten
 15 ml milk
 2 pinches Salt and ground white pepper, to season
 30 ml margarine or butter, to serve
 1 avocado, chopped, to serve
 8 rashers streaky bacon, fried crisp, to serve
 Fresh coriander, to serve

DIRECTIONS

1

Preheat the oven to 200°C and wrap each potato in tin foil. Place the wrapped potatoes into the oven to bake for 40-45 minutes or until cooked through.

2

Once the potatoes are cooked, heat the oil in a medium non-stick frying pan over medium heat.

3

Add the milk to the beaten egg and season with salt and ground white pepper, whisk well, and add the egg to the hot pan.

4

Stir with a spatula until the eggs are creamy, soft, and cooked. Remove from the heat.

5

Unwrap the potatoes, cut in half, and place some margarine and butter onto the hot potatoes.

6

Top with scrambled eggs, avocado, bacon, and fresh coriander, to serve.

Ingredients

 4 large potatoes, washed
 15 ml sunflower or vegetable oil
 8 large eggs, beaten
 15 ml milk
 2 pinches Salt and ground white pepper, to season
 30 ml margarine or butter, to serve
 1 avocado, chopped, to serve
 8 rashers streaky bacon, fried crisp, to serve
 Fresh coriander, to serve

Directions

1

Preheat the oven to 200°C and wrap each potato in tin foil. Place the wrapped potatoes into the oven to bake for 40-45 minutes or until cooked through.

2

Once the potatoes are cooked, heat the oil in a medium non-stick frying pan over medium heat.

3

Add the milk to the beaten egg and season with salt and ground white pepper, whisk well, and add the egg to the hot pan.

4

Stir with a spatula until the eggs are creamy, soft, and cooked. Remove from the heat.

5

Unwrap the potatoes, cut in half, and place some margarine and butter onto the hot potatoes.

6

Top with scrambled eggs, avocado, bacon, and fresh coriander, to serve.

Authentic Breakfast Baked Potatoes