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–+ servings

Potato Drop Scones

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 550 g potatoes peeled and chopped
  • 1½ teaspoons gluten-free baking powder
  • 2 eggs
  • 4 –5 tablespoons skimmed milk
  • 1 tablespoon sunflower oil
  • salt and pepper

To serve

  • 4 eggs
  • 8 bacon rashers

Instructions

  • Cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender.
  • Drain, then return to the pan and mash until smooth.
  • Beat in the baking powder, eggs and enough of the milk to form a smooth mixture the consistency of thick cream.
  • Season well.
  • Heat the oil in a frying pan and drop in heaped dessertspoons of the mixture.
  • Cook for 3–4 minutes, turning once, until golden brown.
  • Remove from the pan and keep warm.
  • Repeat with the remaining mixture.
  • Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl.
  • Break 2 eggs into the water and cook for 3–4 minutes.
  • Remove with a slotted spoon and keep warm.
  • Repeat with the remaining eggs.
  • Cook the bacon under a preheated hot grill for 5–6 minutes, or until crisp.
  • Serve the drop scones with the bacon and poached eggs.

Nutrition values

Calories: 399 kcal
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Course; Eggs / Pork / Vegetables
Diets; Gluten-Free