Boxty Breakfast

What you need

Ingredients

Measured for 11 servings.

• 720 gPotatoes
• 30 gSpring Onions
• 100 gPlain Flour
• 1 pcs (approx. 33 g)Egg White
• 150 mlMilk
• 5 gBicarbonate Of Soda
• 42 gButter
• 30 mlVegetable oil
• 6 pcs (approx. 102 g)Cherry Tomatoes
• 12 pcs (approx. 336 g)Bacon
• 6 pcs (approx. 330 g)Egg

Make it

Method

1. 01

   Peel 720 g potatoes. Boil about half until soft, roughly 12–15 minutes, and grate the other half; squeeze the grated potato firmly in a clean towel. Mash the boiled potato and mix both portions with 30 g chopped spring onion, 100 g flour and 5 g bicarbonate of soda.

2. 02

   Whisk the measured 33 g egg white until foamy and fold it with 150 ml milk into the potato mixture. Heat a nonstick pan over medium heat, using the measured 42 g butter and 30 ml oil in small portions across batches. Spoon small pancakes into the pan and cook for about 3–5 minutes per side until browned and cooked through.

3. 03

   In a separate clean pan cook all 336 g bacon until fully hot and browned to preference. Halve the six cherry tomatoes and warm them briefly; cook the six whole eggs until whites and yolks are firm.

4. 04

   Divide the boxty, bacon, tomatoes and eggs among eleven small servings; cut the six cooked eggs into pieces so every portion can receive some. Do not describe this yield as eleven plates each containing a whole egg.