Tag Archives: breakfast

For the Love of Bacon – Potato & Egg Bake with Bacon & Onions

15 May

Over the last couple of months I’ve been trying to get my diet to look more like a vegetarian one – 20/25% carnivore, 75/80% veggie. My main reasons are fairly straightforward:

  • The industrial food system is flawed. It’s exploitative, inhumane and just doesn’t produce the happy, healthy, hormone and antibiotic free meat that I want to eat. The problem is that the local, pastured, organic alternative is pretty pricey and that doesn’t exactly work with my wallet. Veggies are however, my budget’s best friend.
  • If we all ate meat, for every meal, of every day, our world would implode in a catastrophic ball of fire, similar to a super nova. (OK, maybe not that extreme but you know what I mean. It’s just not sustainable.)

For the most part this hasn’t been too difficult to achieve, except for one thing.

Bacon.

PotatoAndEggs-1-2

It’s indescribably tasty and nothing really compares. I’ve tried the chicken and turkey alternatives… they just don’t cut it I’m afraid. So here’s one of my favourite (and easy) recipes for getting my bacon fix… Potato & Egg Bake with Bacon & Onions.

Super quick and no fuss, plus it’s delicious and fills you up (and it’s pretty easy on the wallet too).

PotatoAndEggs-1-3

 

 

Potato & Egg Bake with Bacon & Onions

Ingredients

  • 5 or 6 potatoes, roughly chopped
  • 1 tsp cornmeal
  • 7 or 8 strips of bacon, roughly chopped
  • Half a red, yellow or white onion, roughly chopped
  • 4 eggs
  • 3 or 4 spring onions, chopped
  • Olive oil
  • Salt & Pepper

Instructions

  1. Preheat your over to 420 degrees
  2. Parboil your potatoes in a large pot of boiling water for about 5 minutes
  3. Drain them and then place back in the pot and toss with a couple of tablespoons of olive oil and some salt and pepper (to taste). I add about a tsp of cornmeal, which helps add a bit of a crunch
  4. Transfer your potatoes to a baking tray (I line mine with foil to prevent anything from sticking) and spread out evenly. Place in the oven for about 20 – 25 minutes, tossing halfway through
  5. While the potatoes are in the oven, place your chopped red/yellow/white onion and bacon in a skillet and fry until cooked through. Set aside until almost ready to serve
  6. After you remove your potatoes from the oven (make sure they’re cooked through by piercing with a knife, if they’re not done, continue cooking), crack your eggs into gaps between the potatoes.
  7. Place the tray back into the oven for approx. 5-7 minutes, depending on how well done you like your eggs (I like mine runny, so I tend to let them only go for about 5/6 minutes).
  8. Once your eggs are done, remove from the oven and spread the onion/bacon mixture over the top, followed by the spring onions
  9. Serve and enjoy!

PotatoAndEggs-1-4