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Recipe Category / Breads and Pastries
Potato Scones with Feta and Poached Eggs
Method
  • Cook the potatoes in a pot full of boiling water for 15-20 minutes, until they soften. Drain and put them back in the pot.
  • Add the flour, feta, butter, baking powder and the egg (lightly beaten). Combine with a fork. You want the potatoes almost mashed and mixed in with the rest of the ingredients.
  • Season to taste.
  • Heat 2-3 tablespoons of olive oil in a pan. Divide the mixture into 8 equal sized pieces and shape into balls.
  • Cook the scones in the pan for about 5 minutes on each side, until they are golden brown. Cook in batches if necessary.

For the poached eggs:

  • Bring a large pot full of water to a boil. Add the bay leaf, peppercorns, salt and 2 tablespoons vinegar.
  • Place the remaining 2 tablespoons of vinegar in a bowl. Carefully crack 2 eggs and add them to the bowl. Vinegar helps to keep the eggs separate and creates a film around them that helps them boil better.
  • Stir water with a wooden spoon, creating a small whirlpool in the pot.
  • Gently and carefully add the eggs to the pot, one at a time. Cook for 2-4 minutes.
  • Remove with a slotted spoon. Use a pair of scissors to cut off any bits of egg white that are hanging. Set on some paper towels to strain. Add salt, pepper and olive oil.

To serve:

  • Serve the potato scones on hot plates, along with slices of prosciutto and poached eggs and chives. Serve immediately.
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Nutritional
Chart

Nutrition information per portion

388
Calories (kcal)
19 %
18.6
Total Fat (g)
27 %
9.2
Saturated Fat (g)
46 %
32.5
Total Carbs (g)
12 %
1.4
Sugars (g)
2 %
20.8
Protein (g)
42 %
2.5
Fibre (g)
10 %
4.1
Sodium (g)
68 %

*Based on an adult’s daily reference intake of 2000 kcal.