Baked potato with tomato and fried egg
Just look at how beautiful this dish is when it all comes together, perfect to serve for breakfast, lunch, even dinner. This recipe is designed to serve one, but feel free to scale it up for friends and family. It's one of our favourite ways to dress up a traditional baked potato.
Extra virgin olive oil
150 g, halved
1 clove(s), crushed
Baked potato without oil
1 medium, (1 x 170g)
Shaved parmesan cheese
- Heat a small non-stick frying pan with a pan liner over medium heat. Fry egg, covered for 2 minutes or until cooked to your liking.
- Heat oil in a medium non-stick frying pan over medium heat. Cook tomatoes and garlic, stirring, for 2 minutes or until tomatoes soften.
- Cut a slit in top of potato, push ends in to fluff up flesh. Spoon over tomato mixture and sprinkle with basil. Season with salt and pepper and serve topped with egg and cheese.