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Ingredients
500g Parmentier potatoes
250g park essential chopped kale
1 medium onion, sliced
500g Essential Plum Tomatoes, thickly sliced
100g smoked bacon lardons
4 eggs
Method
Preheat the oven to 220?C, gas mark 7. Put the potatoes in a roasting tray. Remove the rosemary sprig, finely chop the leaves and stir into the potatoes. Cook for 25 minutes, stirring after 5 minutes. Meanwhile, put the kale in a bowl and add a pinch of sea salt. Rub the kale between your fingers for a few minutes until it releases some moisture, then set aside.
Turn the potatoes over, add the onion, tomatoes and bacon to the tray and cook for 15 minutes. Spread the kale out on another baking tray and cook everything for another 5 minutes. Stir the kale into the hash then make 4 egg-sized holes with a spoon and crack in the eggs; season. Bake for 4-5 minutes until the egg whites are set.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,603kJ/ 384kcals
Fat
20g
Saturated Fat
5.8g
Carbohydrates
32g
Sugars
8.4g
Fibre
6.5g
Protein
16g
Salt
1g
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