Eggs over potatoes, bacon and tomato with melted cheese.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 6 eggs
- 400 g potatoes, diced 1 cm
- 150 g diced bacon
- 1 diced onion
- 2 chopped tomatoes
- 1 tbsp olive oil
- 80 g grated cheese
- Salt and pepper
- Parsley
Method
- Parboil potatoes for 5 minutes, drain and dry.
- Cook bacon and onion in oil for 5 minutes. Add potatoes and fry until golden and tender.
- Add tomatoes and cook for 3 minutes. Make six spaces and crack in eggs.
- Scatter with cheese, cover and cook over low heat for 5–8 minutes until whites and yolks are set. Finish with parsley and seasoning.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
