Easily make these delicious baked potato eggs with runny yolks and new potatoes. Crispy on the outside and fluffy on the inside, they're colorful with bacon and carrots, perfect for breakfast or lunch.
Ingredients
Main Ingredients (2 servings)
- 1 Potato (150g)
- 1/6 Carrot (30g)
- 2 slices Bacon
- 1 tbsp Potato Starch
- 2 Eggs
- Vegetable Oil (to taste)
Seasonings
- 2 pinches Salt
- Salt (to taste)
- Coarsely Ground Black Pepper (to taste)
Steps
- Thinly slice 1 Potato (150g) into 1-2mm thick rounds.
- Finely slice 1/6 Carrot (30g), peeled, to the same thickness as the potatoes.
- Thinly slice 2 slices Bacon into 5mm strips.
- Combine the sliced potatoes, carrots, and bacon in a bowl.
- Add 1 tbsp Potato Starch and 2 pinches Salt to the bowl, shake to mix evenly, coating the vegetables and bacon with potato starch.
- Heat Vegetable Oil (to taste) in a frying pan over medium heat.
- Once the pan is hot, add the mixed ingredients and shape them into a circle, leaving a hollow in the center.
- Cover and steam-fry over low-medium heat for 3.5 minutes.
- Once the bottom is browned and it can be moved, carefully transfer to a plate.
- Place the frying pan upside down over the plate, then flip to return the ingredients to the pan. Reshape into a circle.
- Crack 2 Eggs into the hollow in the center.
- Cover and cook for 3-4 minutes, or until the eggs reach your desired doneness. (Secret Tip!) If you dislike runny yolks, you can flip it over again to cook the eggs thoroughly. Adjust cooking time to your preference.
- Carefully transfer to a plate, being mindful not to break the yolks.
- Plate and serve. If desired, sprinkle with Salt (to taste) and Coarsely Ground Black Pepper (to taste). (Secret Tip!) If you find it bland or want to add an extra touch, it's also delicious with ketchup, sauce, or soy sauce.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。