Recipe: One Pot Big Breakfast00:57|BRANDED
A one pot fry up filled with sage potatoes, sweet cherry tomatoes, crispy bacon & fried eggs - need I say more?! INGREDIENTS: - 2 tablespoons Extra Virgin Avocado Oil (we love Olivado) - 500g baby potatoes, par-boiled and thickly sliced (we love Wilcox) - a handful sage leaves (we love Superb Herb) - 8 rashers streaky bacon, halved (we love Hellers) - 1 box cherry tomatoes - 4 eggs (we love Woodland) - salt - black pepper - a handful chives (we love Superb Herb) - 4 pita bread (we love Giannis) - tomato sauce (we love Chantal Organics) We cooked and served this one pot breakfast in a Le Creuset cast iron casserole. METHOD: 1. Fry the bacon until crispy in a large frying pan over a high heat. Set aside. 2. 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. 3. 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. 4. Serve with warmed pita bread and tomato sauce. This recipe is brought to you by fresh.co.nz.