Egg & Bacon Potato Bowls

Name: Egg & Bacon Potato Bowls
Cook time: 50 min
Yield: 6
Cuisine: West Australian
Ingredients: 6 whole blue potatoes, washed and lightly sprayed with olive oil; 6 free range eggs; 150g cheddar cheese, grated; 2 bacon rashers, chopped; 1 tsp olive oil; 2 tbsp sour cream; 1 tbsp chives, finely chopped; salt and pepper, to season

	Cooking Time 50 minutes
	Serves 6

INGREDIENTS

6 whole blue potatoes, washed and lightly sprayed with olive oil
6 free range eggs
150g cheddar cheese, grated
2 bacon rashers, chopped
1 tsp olive oil
2 tbsp sour cream
1 tbsp chives, finely chopped
salt and pepper, to season


	PERFECT WITH Blue Potatoes		ALSO GREAT WITH Red Potatoes

INSTRUCTIONS

Heat the oven to 180C. Place the whole potatoes on a tray lined with baking paper and season. Bake potatoes for 40 minutes or until they’re golden on the outside and soft on the inside. Remove from the oven and cool.
With a sharp knife, cut the top of the potato and scoop out two to three tbsp from the middle. Crack an egg and empty the contents into the hole.
Top with grated cheese and return to the oven for a further 5 to 10 minutes, depending on whether you like your eggs cooked soft or hard. While they are cooking, brown the bacon in a frypan. Remove the potatoes and top with sour cream, bacon, and chives.

Egg & Bacon Potato Bowls

Cooking Time 50 minutes

Serves 6

INGREDIENTS

INSTRUCTIONS