Boxty with bacon, eggs & tomatoes
Sizzling bacon and melt-in-the-mouth tomatoes top off this quick and easy fry-up
Difficulty and servings
Serves 6
Easily doubled
Preparation and cooking times
Prep 20 mins
Cook 30 mins
- 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.
- 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.
- 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.
- 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, sugar 5g, salt 2.55 g
Recipe from Good Food magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10422/
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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, sugar 5g, salt 2.55 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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03 May 2009
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26 May 2009
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