Crispy potato cakes topped with salty pancetta and the sweet taste of tomatoes – this will be a breakfast to remember.
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
1 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.
2 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.
3 Place tomatoes onto a baking tray and spray with olive oil. Cook for 15 minutes or until heated through.
4 Place pancetta onto another tray in a single layer. Place in oven and cook for 10 minutes or until crisp.
5 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.
6 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.
7 Place a potato basket onto each serving plate. Top with scrambled eggs, pancetta and rocket. Serve with tomatoes on the side.