Smashed grilled potatoes topped with poached egg and bacon
To ServeBacon strips, grilled
Fresh parsley, finely chopped
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Directions
- 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
- 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
- Brush the tops with oil and place in the hot tray and roast until golden (+/- 10 minutes)
- Season well
- 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
- Serve the smashed potatoes topped with the poached eggs, bacon, and a sprinkle of parsley
Ingredients
- 10 baby potatoes, with the skin on
- Salt, to taste
- Sunflower oil
- 4 large eggs
- 500 ml water
- 45 ml (3 tbsp) white vinegar