Breakfast in a Basket

Breakfast in a Basket
Indulge at breakfast time with this delicious recipe.

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


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


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.


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