Baked young potatoes with smoked bacon and eggs are an easy-to-prepare, hearty and delicious meal that the whole family will enjoy. Great option for lunch, dinner or nutritious brunch. Try it!
Finely chop the bacon. Wash the young potatoes thoroughly and brush off the thin skin with a brush. Cut the potato tubers into 2-4 pieces.
Place the potatoes in a saucepan and cover with cold water (1.7 L). Bring the water to a boil, add 2-3 generous pinches of salt to the pot and cook the potatoes for 10 minutes.
Drain the potatoes. Return the pot to the stove and simmer the potatoes over low heat for another 2-3 minutes, shaking the pot occasionally so that excess moisture evaporates from the potato pieces.
Preheat the oven to 200⁰C. A baking dish (28 cm in diameter), grease 1 tablespoon. spoon of olive oil. Place the hot boiled potatoes in the dish.
Sprinkle the bacon slices on the potatoes, add a little salt and ground black pepper and drizzle with the remaining olive oil.
Place the dish with potatoes and bacon in an oven preheated to 200⁰C for 10 minutes so that the pieces of bacon lightly brown.
Then break into an egg shape. Place the dish in the oven and bake for another 7-10 minutes, until the eggs are cooked to the desired degree. I prefer to keep the yolk slightly runny, so I take it out of the oven after 7-8 minutes, as soon as the egg white is completely cooked.
Finely chop the dill. Garnish with 1 or 2 pinches of greens on the bacon and egg baked new potatoes and serve.
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