Get ready to whip up a breakfast for champions. This breakfast spud recipe is in all-in-one power meal for the sporty folk in your family before a big game or event. And of course, it will make for the perfect brunch or light weeknight dinner.
One should not underestimate the health benefits of the humble spud. Potatoes are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid. And today we are loading them up with bacon, eggs and cheese! Hearty and delicious and a healthy way to start the day.
This bacon, egg and cheese spud will make you feel full for longer as the human body thrives on protein with some fats and starches for breakfast. Fat, protein and starches are critical in maintaining good health. Your body uses them for energy and movement, and they provide the building blocks for biological molecules in your cells and tissues.
And despite you thinking that the bacon might be a sinful indulgence, this fully-loaded breakfast recipe, provides you will all three of these important building blocks we’ve mentioned:
Fat: Bacon
Protein: Bacon, cheese and eggs
Starches: Potatoes
So what are you waiting for? Let the breakfast spud make your day…
CHEF’S TIP:
- You can first boil your potatoes and then finish cooking them in the oven before opening them up and filling them with the ingredients.
Ingredients
- 6 medium boiled potatoes
- 12 slices back bacon
- 12 eggs
- 5 ml mixed herbs
- 15 ml vegetable oil
- salt & pepper
- cheese (optional)
Instructions
- Halve the potatoes.
- With a spoon, remove the middle of the potato to make a hollow space for the egg.
- Drizzle with oil.
- Place a strip of bacon over each potato.
- Drizzle with oil.
- Bake in a preheated oven, 200°C, for 10 minutes
- Remove from the oven.
- Break an egg over each piece of bacon.
- Season with salt, pepper and herbs.
- Place back in the oven for 10 minutes.
- Grated cheese over the egg optional (opitional).
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