Roast Potato Breakfast - No Preservatives!

This recipe starts your day off right with protein, carbs, fibre and fat with NO preservatives. Using Voodoo Bacon, our new beef tallow roasted potatoes, natural Greek yoghurt, authentic miso paste and high-quality eggs make this breakfast good for you not just in what it includes but also what it doesn't!

Ingredients

• 1 tsp oil 
• 75g Voodoo Bacon, chopped
• 1 small red onion, finely chopped
• 1 garlic clove, crushed 
• 200g roast potatoes, pre-cooked
• 2 large handfuls kale, spinach
• 2 medium free-range eggs 
• 3 tbsp greek yoghurt, cottage cheese or sour cream
• 1 tsp miso paste (optional) 
• 1 tbsp white wine vinegar
• Small bunch soft herbs to top

Method

1.  Put the oil and bacon in a medium frying pan over a medium heat and cook until the fat starts to render from the pork. If the bacon has a lot of fat, skip the oil!  Add the onion with a pinch of salt and cook for 4-5 minutes until it begins to soften. Stir in the garlic and pre-cooked potatoes and fry for five minutes, stirring regularly, until the potatoes have warmed or crisped up.

2. Prepare other toppings: combine greek yoghurt or other dairy base with miso paste if using, and/otherwise season with salt, pepper, vinegar and herbs. If you're using fresh kale, massage it with salt until soft. 

3. Stir the prepared kale or spinach into the pan and cook until warmed through and wilted. Make two spaces in the pan and crack an egg into each. Cook to your preferred doneness. Drizzle over the creamy miso sauce then serve. Yum!