Ingredients

The following ingredients have 2 Servings
  • 4 eggs
  • 4-6 slices bacon
  • 8-12 small potatoes
  • 4 heaping Tbsp Creamy Curry Fenugreek Sauce
  • salt to taste
  • (optional) 1-2 Tbsp ghee or coconut oil

Instruction

  • Cook potatoes (roast, boil, or 6-7 minute in an Instant Pot) until fork-tender.
  • Cook bacon in a large frying pan to desired crispiness, then put aside.
  • Put potatoes in the frying pan with bacon fat, ghee, or coconut oil.  Press down on each potato, “smashing” them flat with a fork or spatula to approximately 3/4″ thickness.  Season with salt.  Cook each side for 3-5 min on Med to Med-High until golden brown with crispy edges.
  • Poach 4 eggs to your desired doneness.
  • Put 4-6 potatoes on each plate.  Lay 2-3 strips of bacon on top, then 2 eggs, and spoon on Creamy Curry Fenugreek Sauce.