Egg and bacon jackets
- Serves: 1
- Prep: 5 mins
- Cook: 40 mins
- 1 jacket potato
- 3 rashers of bacon
- A dash of vinegar
- 1 large British Lion egg
- A handful of cherry tomatoes, halved
- Fresh chives
- 2 sachets Butter Bud
- Low calorie cooking spray oil
- First cook the jacket potato in the oven. When it is done, leave the spud in the oven to keep warm and grill your bacon.
- Once the bacon is cooking, fill a pan with water, add salt and bring to the boil.
- Meanwhile, chop your tomatoes, snip some fresh chives and set aside.
- Cut the jacket potato in half and scoop the potato out of each half and put into a bowl.
- Spray with the low calorie cooking spray oil to get a buttery taste and mash it up.
- Add the tomatoes and chives to the mash in the bowl.
- When the bacon is done, snip into the bowl using scissors. Mix well (for a more buttery taste, take two sachets of Butter Buds and mixed in a small bowl with water to make up a runny butter sauce. You can then add this to the mash mixture in the main bowl.)
- Heap the mixture back into the skins on your plate.
- Add the dash of vinegar to the boiling water and crack an egg into the water.
- Poach the egg in the simmering water for about 3 minutes, or until cooked to your liking.
- Place the poached egg on top of the loaded jacket skins and serve.
Recipe courtesy of www.jugglemum.com
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