Crispy breakfast potatoes with soft boiled eggs and smoky roasted pepper sauce
- Prep: 10mins
- Cook: 30mins
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
1. 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).
2. 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.
3. Take the tray out of the oven.
4. 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.
5. 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.
6. 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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