One Pot Big Breakfast
YIELD
~500-600ML
PREP TIME
00:25
COOKING TIME
00:25
INGREDIENTS
- 2 tablespoons Extra Virgin Avocado Oil
- 500g baby potatoes, par-boiled and thickly sliced
- a handful sage leaves
- 8 rashers streaky bacon, halved
- 1 box cherry tomatoes
- 4 eggs
- Salt
- black pepper
- A handful chives
- 4 pita bread
- tomato sauce
METHOD
- Fry the bacon until crispy in a large frying pan over a high heat. Set aside.
- In the same pan, heat a little oil over medium heat. Add the cooked potatoes and fry until crisp and golden. Season with salt & pepper. Add the sage and tomatoes. Transfer to an oven proof pot with a lid. Arrange the bacon and crack the eggs into the pan. Cover and cook for 3—4 minutes or until the eggs are just set. Top with chives, a drizzle of extra virgin avocado oil. Season with salt & pepper.
- Serve with warmed pita bread and tomato sauce.
- Serve flatbread topped with tomato mixture, salami, rosemary, Burrata and pea shoots. Enjoy!
