Eggs and smoked salmon are a wonderful match and go so well together!
Here I have baked some potato baskets first and then filled them.
Great for lunch, brunch or breakfast, or even a light meal.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 1 - 2
Ingredients
250 g potatoes, peeled
¼ cup water
2 tsp oil
½ tbsp capers
1 tbsp white vinegar
2 eggs
40 g packet rocket
100 g smoked salmon
Method
Put the potatoes in the water and microwave on high for about 5 minutes or until they have gone just a bit soft (do not cook). Drain
Keep aside for about 10 minutes to cool a bit.
Preheat the oven to 200°/180° fan forced. Spray 2 muffin pans holes, or 2 1 cup ramekin dishes - I used dishes however they stuck badly, so next time I would use the muffin pan.
Coarsely grate the potatoes into a bowl.
Add the oil and season with salt and pepper.
Press the mixture into the prepared muffin tin holes, bringing it up the sides also.
Bake for about 30 - 35 minutes or until golden brown.
Leave in the pans for a few minutes to cool slightly.
Meanwhile boil some water in a deep saucepan and add the vinegar. You could add a bit of oil so they do not stick to the bottom.
Crack the eggs carefully into a cup, and carefully slide them into the boiling water.
Cook for about 3 minutes or until the whites are opaque and only just firm. If you cook longer, the yolks will go hard.
Use a slotted spoon to put them on paper towel to dry out a bit.
Put the potato baskets on plates and top with the rocket, and then the smoked salmon.
Add an eggs on each, and sprinkle with the capers.
Serve with aioli - optional - I ate them both however could not eat lunch that day!
Categories
#Brunch
#Lunch
#Breakfast
#Family
#Eggs
#Smoked salmon
#Easy
#Eggs
#Potatoes