Crispy breakfast potatoes with soft boiled eggs and smoky roasted pepper sauce
- Prep: 10 mins
- Cook: 30 mins
Roasties are a perfect comfort food. This recipe is quick and completely effortless. Perfect for using up the leftover boiled potatoes after Easter lunch.
- 4 medium British Lion eggs
- 2 springs of rosemary
- 450g potatoes, boiled
- 4 springs of thyme
- Olive oil
- 450g red roasted peppers, from a jar
- 1 tsp hot smoked paprika
- 1 lemon, juiced
- Preheat the oven to 200 *C. Spread the potatoes out on a roasting tin/tray, lined with baking parchment. Using a potato masher, crush the potatoes lightly (you want them to have mashed edges but keep the shape).
- Add the herbs and garlic cloves to the tray and drizzle all generously with the olive oil. Roast for 30 minutes, turning and shaking the tray halfway through the time.
- Take the tray out of the oven.
- Whilst the potatoes are roasting cook the British Lion eggs. Bring a big saucepan of water to a boil and gently lower the eggs into the water, using a tablespoon. Cook for 5-6 minutes. Fish the eggs out with a slotted spoon and put them in a bowl of ice-cold water. Peel and halve, when cooled completely.
- Make the sauce. Put all the ingredients – peppers, paprika, lemon juice in a liquidiser and squeeze in the garlic that you’ve roasted with potatoes (discard the skin). Blend all, until well combined and smooth.
- Serve on a roasting tray. Add the British Lion egg halves to the potatoes and drizzle the smoky pepper sauce over.
Boil the potatoes the night before and leave them to dry in a fridge. That will make them extra crispy!
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