Thursday, February 5, 2009

Potato and egg bake

Ingredients (serves 4)
* 600g desiree potatoes, cut into 2cm pieces
* 1 red onion, chopped
* 80g pancetta, chopped
* 200g cherry tomatoes
* olive oil cooking spray
* 1 tablespoon thyme leaves
* 4 eggs

1. Preheat oven to 190°C. Combine potatoes, onion, pancetta and tomatoes in a bowl. Stir to combine. Divide mixture between four 4cm-deep, 10cm x 15cm (base) ovenproof ramekins. Spray tops with oil. Bake, turning the mixture twice, for 40 to 50 minutes or until potatoes are tender.
2. Remove from oven. Sprinkle with thyme. Using a spoon, make 1 hole in the centre of each mixture.
3. Carefully break 1 egg into each hole. Return to oven and bake for 10 minutes or until eggwhites have just set. Season with salt and cracked black pepper. Serve.

Notes & tips
* Tip: You can also bake this in a family-sized 6cm-deep, 20cm x 30cm (base) ovenproof dish. The cooking time will be the same.

Super Food Ideas - Page 54
Recipe by Tracy Rutherford


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by Add to Technorati Favorites