Breakfast in a Basket Recipe
Imagine crispy potato cakes topped with salty pancetta, creamy scrambled eggs and the sweet taste of tomatoes, this is definitely a breakfast to remember.
Serves 6
Ingredients:
500g potatoes, peeled
60g butter, melted
12 thin slices pancetta
500g baby vine-ripened tomatoes
olive oil cooking spray
6 eggs, at room temperature
½ cup pure cream
1 tbsp finely chopped chives
10g butter
60g rocket
Method:
Preheat oven to 220°C. Grate potatoes and place into a colander. Working quickly (to prevent potatoes browning), use your hands to squeeze as much liquid as possible from potatoes. Place into a bowl. Add butter, salt and pepper. Stir until combined.
Grease 6 small metal pie tins and line base with baking paper. Press a thin layer of potatoes on base and sides of tins. Place onto a baking tray and bake for 25 minutes or until golden and crisp. Remove potato shells from tins. Set aside.
Place tomatoes onto a baking tray and spray with olive oil. Cook for 15 minutes or until heated through.
Place pancetta onto another tray in a single layer. Place in oven and cook for 10 minutes or until crisp.
Whisk eggs, cream and chives in a bowl. Season with salt and pepper. Heat butter in a large non-stick frying pan over medium heat. When butter has melted and is sizzling, add egg mixture. Cook for 1 minute or until egg begins to set.
Using a wooden spoon, gently drag cooked egg in towards centre of pan allowing uncooked egg to slide into space. Cook for 2 minutes or until egg is just cooked.
Place a potato basket onto each serving plate. Top with scrambled eggs, pancetta and rocket. Serve with tomatoes on the side.
Extra Topping Ideas:
Sausages
Add a little sizzle to your plate. Pork is traditional, but rules can be broken.
Avocado
Packed with vitamins and healthy fats, this green gem is a breakfast staple.
Hollandaise
This simple sauce, made with egg yolks and butter, can dress up any brekkie dish.