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20 • minutes
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4 • serves
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One Pot Big Breakfast

5/5 (2)


  • tick2 tsp Extra Virgin Avocado Oil (we love Olivado)
  • tick500g baby potatoes, par-boiled and thickly sliced (we love Wilcox)
  • tickA handful sage leaves (we love Superb Herb)
  • tick8 rashers streaky bacon, halved (we love Hellers)
  • tick1 box cherry tomatoes (we love Beekist)
  • tick4 eggs (we love Woodland)
  • tickChantal Naturals Sea Salt Fine
  • tickBlack pepper
  • tickA handful chives (we love Superb Herb)
  • tick4 pita bread (we love Giannis)
  • tickChantal Organics Tomato Sauce
  • tickWe cooked and served this one pot breakfast in a Le Creuset cast iron casserole.


  • Step 1.

    Fry the bacon until crispy in a large frying pan over a high heat. Set aside.

  • Step 2.

    In the same pan, heat a little oil over medium heat. Add the cooked potatoes and fry until crisp and golden. Season with salt & pepper. Add the sage and tomatoes. Transfer to an oven proof pot with a lid. Arrange the bacon and crack the eggs into the pan. Cover and cook for 3–4 minutes or until the eggs are just set. Top with chives, a drizzle of extra virgin avocado oil. Season with salt & pepper.

  • Step 3.

    Serve with warmed pita bread and tomato sauce.

Chantal Organics Products used

Tomato Sauce
Sea Salt Fine

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