ALL-DAY EGGS
“ Top with crispy fried eggs if quail’s eggs aren’t your thing ”
TWICE-BAKED BREAKFAST POTATOES
“Try making these with leftover Bolognese instead of bacon – they are just as delicious. Use any excess egg whites to make an egg-white omelette.”
Serves 4
EASY GREAT VALUE Preparation: 25 minutes Cooking: 1 hour 15 minutes
Woolworths Everyday large potatoes 6
olive oil 2 T
sea salt and freshly ground black pepper, to taste
Woolworths wood-smoked streaky bacon 250 g
onion 1, chopped
Woolworths vintage Cheddar, 200 g grated, plus extra for sprinkling
Woolworths free-range indigenous mixed eggs 2
chives, chopped, for serving
basil, for serving
Preheat the oven to 180°C. Halve the potatoes, drizzle with olive oil, sprinkle with sea salt and bake for 45 minutes to 1 hour until crispy and tender inside. Arrange the bacon on a baking tray Finely chop half the bacon and fry with the onion until crispy. Scoop out the potato flesh, taking care not to break the skins. Place the flesh in a bowl. Mix the chopped bacon, onion, cheese and seasoning with the potato. Divide the remaining bacon between the 12 potato skins, spoon in the mixture and press down gently to secure. Make a well in each potato with a spoon. Break an egg into a cup, then pour into a well. Repeat with the remaining eggs. Sprinkle with more cheese and bake for 10–15 minutes until golden. Serve garnished with chives and basil.
