Ingredients
- 1 large cooked waxy potato – Van Rosa or Desiree
- 1 onion, sliced thinly
- 1 clove garlic, sliced thinly
- 70g Basecamp chilli salami, cut into thickish slices or chunks
- 2 Manuka Smoked eggs
- 1 spring onion, sliced thinly
- 3 sprigs fresh coriander, cut roughly
- Olive oil
- 2 slices toasted sour dough bread
BRUNCH IN A PAN - SMOKED EGGS, POTATOES, WITH BASECAMP CHILI SALAMI
Method
- Preheat the grill to medium-hot
- Heat a medium size heavy fry –pan up to medium-hot, add a generous amount of oil
- Add the onion and garlic, cook until the onion slightly colours and softens (5 minutes)
- Add the salami and cook gently to extract flavour
- Cut the potato into ½ cm slices, add to the fry pan and gently toss so the potatoes are coated in the flavoured oil
- Cook until the potatoes go golden brown and crispy, break both eggs carefully onto the potatoes
- Place under a hot grill and cook until the eggs have just set (2-5 minutes)
- Remove from the oven and sprinkle over the spring onions, coriander and a little seasoning
- Serve immediately in the fry pan with good quality toasted bread!
