Egg, potato, cheese and bacon slices
All in one breakfast slice
If you were to ask me what are the main ingredients of a good breakfast, i would say egg, potato, cheese and bacon. Right? There are so many potato spirals and egg cup ideas on my Instagram feed but each time I try make any my reaction is like “Where’s the bacon? Where’s the cheese”. And if I’m going to go into the effort to grate the potato I really don’t want to wash any more kitchen utensils or a frying pan. So with a little experimenting I’ve come up with the ultimate recipe to include all of my favourite breakfast ingredients. Egg, potato, cheese and bacon slices, all in one bite! The best part is that it is all baked and no frying involved.
One of the key processes is to make sure there is enough grated potato up to the top in each form as it reduces in size while it cooks. So the more potato on the edges means the more potato to wrap the egg afterwards.
The bacon crisps perfectly on the edges… The egg yolk is so runny – the potato is perfect to mop it all up… And don’t get me started on the cheese… Mmmmm delicious!
I made them again while my sister was visiting from interstate and she loved them! She even helped me come up with the name – breakfast slices. I was leaning more towards “karavakia” meaning boats haha but I think slices is a much better name…
- 6 medium potatoes
- ½ tsp salt
- ¼ tsp pepper
- 4 tbs olive oil
- 1 spring onion thinly, chopped and separated
- 2 pieces short cut bacon, diced
- 6 pieces of tasty cheese see notes #1
- 6 large eggs see notes #2
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Preheat the oven to 220°C. Peel and grate the potatoes in a bowl. Then place them in a colander to squeeze out all the liquid. Alternatively you can work in batches and squeeze out the liquid between your two hands. Place the potato back in the bowl with the chopped spring onion (the white part only), bacon, olive oil, salt and pepper. Mix well so that the ingredients are evenly spread.
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Separate the mixture equally into a 6 cavity rectangular form (see notes #3). Line the grated potato mixture all around the bottom and sides, approximately 1cm thick. The potato reduces in size as the cooking progresses so don’t worry if it doesn’t seem that there is enough space for the egg to begin with. Cook for 15min on the middle oven rack.
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After that times ends take the form out, add a single layer of cheese and followed by an egg in each hole, topping it with the green part of the spring onion.
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Cook for a further 10min or until the egg white is well cooked (see notes #4). I usually set the timer on my phone to 8min for the eggs to be checked and then watch over them, waiting for the egg white to cook. To take them out, run the knife along the edges and use a spatula to pick it out.
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Serve it with some fresh veggies like avocado, tomatoes or cucumber to make the perfect dish.
1.I used a combination of tasty cheese and a vegan type to accommodate for the intolerances in the house. But any cheese that melts or that you like the flavour of can be added. You only need a small amount as it will be added before the egg. So depending on how deep the mold is that you are using and the size of the egg it could be a 3-4cm piece of cheese.
2. I used 6 free range eggs, from a 700g carton.
3. I made the slices in a silicone mold with each rectangular form measuring 6 x 10 x 3.5cm (210mL capacity). I don’t own a 6 cup muffin tray but if you do, this method should work as well. The quantities of the potato might need to be reduced because the silicone molds are larger in volume than the typical 6 muffin pan. Also if it is not a silicone you would probably grease it before adding the potatoes.
4. The cooking time above is based on large eggs that I had taken out straight from the fridge. On another occasion I took out the eggs from the fridge and left them on the bench (from when the time the oven was turned on) and that minimized the egg cooking time to 8min.
5. The serving size may vary from 6 to 4 people, it depends what else you have on the table for breakfast.
