EGGS BAKED WITH POTATOES, SPINACH AND BACON

Bord Bia is running a campaign to encourage Irish consumers to ‘crack on’ in the kitchen for any meal occasion, showcasing just how versatile eggs can be, while also delivering the flavour, nutrients and protein required for a balanced diet. See bordbia.ie for more recipes.

SERVES 4

800g potatoes, thinly sliced 150ml vegetable stock, hot Knob of butter

A little oil

125g bacon lardons

200g spinach

METHOD

H Preheat the oven to gas mark 4/180°C/350°F).

H To cook the potatoes, place them in a 30cm x 20cm buttered baking dish. Pour over the hot stock then dot with the butter. Season and bake for 20 minutes until almost tender.

H Meanwhile, heat a little oil in a frying pan. Add the bacon lardons and cook until just crispy. Remove from the pan and set aside. Add the spinach into the same pan and allow to wilt. This will take about 2 minutes.

H When the potatoes are ready, remove them from the

200g cherry tomatoes, halved

125g mozzarella ball, torn 4 large free-range eggs

50g cheddar cheese, grated Salt and freshly ground black pepper

oven. Dot the cherry tomatoes on top and then add the spinach, bacon lardons and mozzarella.

H Make four indents with the back of a spoon, large enough to hold an egg. Break the eggs into each of the indents. Season the eggs then sprinkle over the grated cheese, making sure to cover the yokes to prevent them from overcooking.

H Place the dish in the oven and bake until the eggs are just set, 10 to 15 minutes.

H To serve, divide into four portions or bring the dish to the table and let everyone help themselves.