Potato Drop Scones
Ingrediënten
- 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
Instructies
- 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.
Nutritional Information
Calories: 399 kcal
