Potato and egg breakfast cups

Serves: 6

Share this recipe!

Directions

Preheat the oven to 180°C
In plenty of salted boiling water, boil the potatoes until just cooked
Once the potatoes are done, gently scoop out the flesh to form a deep hole, making sure you don’t tear the skin. Sit in a muffin tray so they can stand while baking
Whisk the rest of the ingredients well together and pour into the potato hole. Bake until the eggs are set. Serve for breakfast while still hot

Ingredients

6 potatoes, skin on
4 large eggs
2 garlic cloves, crushed
30 ml (2 tbsp) fresh chives, snipped
100 g bacon bits
Salt, to taste