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To Serve

Bacon strips, grilled
Fresh parsley, finely chopped

Prep Time20 minsCook Time35 minsTotal Time55 mins

INGREDIENTS

Servings: 4
 10 baby potatoes, with the skin on
 Salt, to taste
 Sunflower oil
Poached egg
 4 large eggs
 500 ml water
 45 ml (3 tbsp) white vinegar

DIRECTIONS

1

Put the potatoes into a large pot and cover with enough salted water and bring to the boil. Reduce the heat and simmer until just tender (+/- 15 minutes) and drain well. Preheat the oven to 180°C

2

Heat oil in a large baking tray for a few minutes. In the meantime, place each potato on a baking sheet and gently press until crushed but remaining intact

3

Brush the tops with oil and place in the hot tray and roast until golden (+/- 10 minutes)

4

Season well

5

Heat the water and vinegar to a rolling stage, gently break each egg into the water and allow to cook gently. Once cooked, place in a bowl of cold water to stop them from over cooking

6

Serve the smashed potatoes topped with the poached eggs, bacon, and a sprinkle of parsley

Ingredients

Servings: 4
 10 baby potatoes, with the skin on
 Salt, to taste
 Sunflower oil
Poached egg
 4 large eggs
 500 ml water
 45 ml (3 tbsp) white vinegar

Directions

1

Put the potatoes into a large pot and cover with enough salted water and bring to the boil. Reduce the heat and simmer until just tender (+/- 15 minutes) and drain well. Preheat the oven to 180°C

2

Heat oil in a large baking tray for a few minutes. In the meantime, place each potato on a baking sheet and gently press until crushed but remaining intact

3

Brush the tops with oil and place in the hot tray and roast until golden (+/- 10 minutes)

4

Season well

5

Heat the water and vinegar to a rolling stage, gently break each egg into the water and allow to cook gently. Once cooked, place in a bowl of cold water to stop them from over cooking

6

Serve the smashed potatoes topped with the poached eggs, bacon, and a sprinkle of parsley

Smashed grilled potatoes topped with poached egg and bacon