If you’ve followed hmwm for a while you’ll know that I love to put a twist on classic dish. Don’t get me wrong, I love classic, comfort food but I do find it exciting to shake-it-up a bit and add my own twist. Take my de-constructed cottage pie for example, or the modernisation of the great British prawn cocktail; both are equally as delicious (if not more so) as the original but experiment with new flavours and textures.
This time I have taken a pub-grub classic, ham egg and chips, and turned it into an awesome one pot with added flavours and the benefit of cheese (because cheese makes everything more awesome)! This re-construction also means that instead of having a frying pan, roasting tin and grill to wash-up, you just have one dish – and believe it or not this is way healthier! Don’t believe me? Well…..
- The usual amount of potatoes and bacon is reduced due to adding vegetables to the pan.
- 1 dish = less oil required.
- Coconut oil is used instead of higher fat versions.
- Courgette and tomatoes contribute considerably to your 5 a day, and if you serve it with salad that’s even better!
- As far as cheese goes, feta cheese is classed as one of the good ones; containing vitamin B-12, vitamin D, iron and calcium – meaning it’s good in small doses (and really make this great dish taste amazing!)!
- This dinner is less than 500 calories!
- 400g potatoes – cut into wedges
- 1 tbsp. coconut oil
- 1 twist salt and pepper
- 1 tbsp white wine vinegar
- 1 courgette – roughly chopped
- 1 red onion – peeled and roughly chopped
- 13 cherry tomatoes – halved
- 4 rashes bacon
- 2 eggs
- 40g feta cheese – crumbled
- A few leave of basil
- Pinch of paprika
Pre-heat your oven to 180’C
Cook your potato wedges in boiling salty water for ten minutes, strain and then return to the heat to shake off any excess moisture.
Toss the potatoes in an ovenproof dish together with the oil, vinegar and salt and pepper.
Roast in the oven for 20 minutes
Add the courgette and onion to the dish and return for another 20 minutes.
Stir in the tomatoes and lay the bacon rashes on top – return to the oven for another 20 minutes.
Break the bacon into smaller pieces and stir this through the dish along with the feta cheese.
Make 2 holes in each half of the dish and crack the egg into them
Return to the oven for a final 10 minutes. Sprinkle over the basil and paprika and then serve with salad and lemony mayonnaise.
- Calories – 475
- Fat – 24g
- Carbs – 47g
- Sugars – 5g
- Protein – 19g