Brêckie Loaded Breakfast Potatoes

Ingredients

• 800 g baby potatoes, halved
• 2 tbsp olive oil
• 2–3 tsp BlixSam Brêckie Spice
• 200 g streaky bacon, chopped
• 150 g mature cheddar cheese, grated
• 4 eggs
• 3 spring onions, finely sliced
• Fresh parsley, chopped
• Freshly ground black pepper

Creamy Brêckie Sauce

• ½ cup mayonnaise
• 2 tbsp sour cream
• 1 tsp mustard
• ½ tsp BlixSam Brêckie Spice
• 1 tsp lemon juice

Method

1. Preheat the oven to 200°C.
2. Parboil the baby potatoes for 8–10 minutes. Drain well and lightly squash each potato with the back of a spoon.
3. Toss with olive oil and BlixSam Brêckie Spice.
4. Spread onto a baking tray and roast for 20–25 minutes, turning once, until crispy and golden.
5. Meanwhile, fry the bacon until crispy.
6. Mix all the creamy Brêckie sauce ingredients together.
7. Sprinkle the crispy potatoes with cheddar and bacon. Return to the oven for 3–5 minutes until the cheese is melted and bubbling.
8. Fry the eggs, keeping the yolks slightly runny.
9. Top the loaded potatoes with the fried eggs, spring onions and fresh parsley.
10. Drizzle with creamy Brêckie sauce and finish with a small extra sprinkle of Brêckie over the eggs.

Serving Suggestion