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Authentic Breakfast Baked Potatoes

Serves: 4

 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

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.


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


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.


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


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


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