Baked potatoes with asparagus, poached egg and tomato dressing

Food24
4 servings Prep: 10 mins, Cooking: 15 mins
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By Food24 April 16 2018
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Ingredients (9)

4 potatoes — skin on and boiled
DRESSING
60 ml tomato juice
40 ml vinegar — white wine
45 ml olive oil — extra virgin
125 g rosa tomatoes — halved
salt and freshly ground black pepper — to taste
90 ml fresh basil — sliced
12 asparagus spears — trimmed
4 eggs — large
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Method:

Preheat the oven to 220°C. Line a baking tray with baking paper. 

Slice each potato in half and put them on the prepared baking tray.  Bake until the skins are crisp, for about 10 mins.

For the dressing, pour the tomato juice, 10ml (2tsp) of the vinegar, 45ml (3 tbsp) of the olive oil and tomatoes and season to taste. 

Stir in the basil and set aside.

In a pot of boiling water, cook the asparagus for a few seconds and drain.

Gently poach the eggs.

To serve put the asparagus and two halves of potato onto a serving plate and top one halve with a poach egg. 

Spoon the dressing around and top the other half of the potato with a fresh basil leaf.

Serve while still hot. 

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Baked potato with mushrooms and biltong

A uniquely South African twist to the popular baked potato.



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