Breakfast hash with poached egg
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Baby potatoes, bacon and veg, topped with a perfectly poached egg – this tasty dish makes a great family weekend breakfast
Ingredients
Uncooked baby potatoes
2 cup(s), halved
Cooking spray
4 spray(s)
Uncooked center cut bacon
2 slice(s)
Red onion
1 small, sliced
Mushrooms
3 cup(s), sliced
Cherry tomatoes
1⅓ cup(s), or grape tomatoes, larger ones halved
Whole-grain mustard
2 tsp
Fresh parsley
1 tsp, chopped
Egg
4 item(s), large
Instructions
1
Put the potatoes in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, then drain well and set aside.
2
Meanwhile, add the bacon to a cold large nonstick frying pan and cook until your desired level of crispiness. Once bacon is cooked to your liking, remove and set aside.
3
Remove the bacon grease from the pan and mist the pan with cooking spray. Add the onion and potatoes, then cook for 5 minutes. Add the mushrooms and tomatoes, and cook for another 5 minutes. Season and stir in the mustard, half the parsley and the cooked bacon.
4
Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft.
5
Divide the hash between 4 plates and top with a poached egg, then season to taste and sprinkle with the remaining parsley.
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