How to Make Any-night-of-the-week My Potato, Streaky Bacon & Egg Breakfast

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Everyone likes to have dessert following their meals and if you are one of those people you may want to think about some citrus fruit. In addition to vitamin C, you will find that there are lots of other health benefits that you will find in these kinds of fruits. One thing you really should try for one of your desserts is actually to mix coconut with orange sections and top the combination off with a teaspoon of honey.

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We hope you got insight from reading it, now let’s go back to my potato, streaky bacon & egg breakfast recipe. To make my potato, streaky bacon & egg breakfast you only need 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook My Potato, Streaky Bacon & Egg Breakfast:

  1. Take 4 of Medium potatoes part Boiled.
  2. Use 10 of Rashes of Smoked Streaky Bacon.
  3. Take 3 of Eggs poached.
  4. Prepare 1 of little Black pepper sprinkled on.
  5. Provide of Sprinkle some Bacon crisps on top.

Instructions to make My Potato, Streaky Bacon & Egg Breakfast:

  1. Cut up the streaky Bacon into small pieces then add the potatoes to part boil..
  2. When the potatoes are part boiled about 4 minutes of boiling take them out and cut them into little mouth size pieces.lay them in a greased oven dish..
  3. Add the bacon on top of the potatoes and then sprinkle a little black pepper over them. Add to a preheated oven 170°C until bacon looks cooked and a little crisp. About 25 minutes..
  4. Next poach 3 eggs with soft yolks and lay them over the bacon dish when cooked spread the 3 egg across so 3 people get an egg on top and baking bits sprinkled on top..
  5. Take out with a large spatula and add evenly to each serving plate. Serve Hot..

Made with the finest cut of pork, with the streak, this bacon can be fried to be a crispy accompaniment to your breakfast, or even used in sandwiches and eaten with avocado and toast. Flame Roasted Carolina Style Honey Mustard Shortcut Bacon. Lay the pork flat in the fridge and leave for five days, turning occasionally. The dry cure will turn into a wet brine as the liquid is released from the meat. Bacon-lined potato, onions, lardons and prunes make this traditional Savoie recipe a very good reason.

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