Lunch/Dinner Hasselback Potatoes with Baked Eggs

Makes : 2

Preparation Time: 7 minutes

Cooking Time: 1 h 30 min

Hasselback Potatoes with Baked Eggs

Ingredients

  • 2 small baking potatoes
  • 2tbsp olive oil
  • 1 sprig of rosemary, roughly chopped
  • 3 large sage leaves, torn
  • Black pepper
  • Sea salt
  • 8 plum tomatoes
  • 2 large eggs

Method

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.

  2. Lay each potato on a chopping board and with a sharp knife slice 25 to 30 deep slits along its width.

  3. Place each potato into an individual ovenproof dish.

  4. In a jug or bowl mix together the oil, herbs and pepper. Rub all the mixture into the potatoes making sure the oil and herbs go into the cuts you have made. Sprinkle each potato with a pinch of salt and push to one side of the ovenproof dish.

  5. Place the ovenproof dishes into the oven and bake for 1 hour and 20 minutes. (This might vary a little with the size of your potatoes.)

  6. When the potatoes are cooked through with crispy edges, remove the dishes from the oven. Leaving room for the egg, arrange 4 tomatoes closely around the potato. Carefully, so the yolk doesn´t break, crack an egg into the remaining space in the dish. Repeat with the other dish and return to the oven for 4 minutes.

  7. Check the white of the egg is set while the yolk is still lovely and runny before you remove it from the oven. Season and serve in the ovenproof dish.