Boxty with bacon, eggs & tomatoes

Recipe uploaded by

John Torode

3 ratings

Recipe by John Torode

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1. Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
2. Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
3. Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
4. Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

My favourite Bloody Mary

Mix 3 drops Worcestershire sauce, 6 drops Tabasco sauce, ½ tsp grated fresh horseradish, 2 shakes celery salt, juice ½ lemon, couple of grinds black pepper and 500ml tomato juice. Fill 4 large glasses with ice and divide most of mixture between each. Add 2 tbsp vodka to each glass and stir well. Top with the remaining tomato juice mixture, then spoon another 1 tbsp vodka over each.

PER SERVING

510 kcalories, protein 22g, carbohydrate 40g, fat 30 g, saturated fat 11g, fibre 3g, salt 2.55 g

Latest comments and suggestions

• Kim Monahan

  03 May 2009

  Kim Monahan rated and commented on this recipe

  

  This makes a fantastic Sunday morning breakfast. Gooey eggs, sweet totmatoes, that special taste the buttermilk adds to the boxty and smokey bacon. What more do you want? Try it you'll love it!

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• Alien stoat

  04 May 2009

  Alien stoat rated this recipe

  

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• GIDDY-GOOSE

  26 May 2009

  GIDDY-GOOSE rated and commented on this recipe

  

  Made a test batch - tasted good but were very soft. Is this how they should be. The photograph in the magazine shows them looking firmer and more well done than mine turned out. I will remake them as I didn't have the buttermilk this time, which I think will just give them the edge they need. I would appreciate comments on the texture if anyone reads this

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Ingredients

• 4 large baking potatoes
• 1 bunch spring onions , finely sliced
• 100g plain flour
• 1 egg white
• 150ml buttermilk
• 1 tsp bicarbonate of soda
• 3 tbsp butter (or more if you need)
• 2 tbsp vegetable oil (or more if you need)

FOR THE TOMATOES

• 6 small bunches cherry tomatoes

TO SERVE

• 12 rashers back bacon
• 6 eggs , cooked how you like them

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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 4 large baking potatoes
• 1 bunch spring onions , finely sliced
• 100g plain flour
• 1 egg white
• 150ml buttermilk
• 1 tsp bicarbonate of soda
• 3 tbsp butter (or more if you need)
• 2 tbsp vegetable oil (or more if you need)

FOR THE TOMATOES

• 6 small bunches cherry tomatoes

TO SERVE

• 12 rashers back bacon
• 6 eggs , cooked how you like them

PER SERVING

510 kcalories, protein 22g, carbohydrate 40g, fat 30 g, saturated fat 11g, fibre 3g, salt 2.55 g

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