Name: Soft Boiled Eggs and Baked Potato Wedges
Prep time: 10 min
Cook time: 15 min
Ingredients: 4 large potatoes, washed; 1.5 tbsp olive oil; Salt and pepper; Rosemary (finely chopped), pepper and paprika; 8 eggs

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Pre-heat oven to 180°C/ 160°C (fan forced)
Cut potatoes into wedges, place into a bowl, add oil, seasoning and toss until well coated
Place potato wedges onto a baking tray lined with baking paper and place into the oven
Bake for about 10-15 minutes depending on the size of your wedges, tossing occasionally
In the meantime boil the eggs until soft in the centre
Place wedges on to a plate with the eggs, ready for dipping

Tips & Hints:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.

Pre-heat oven to 180°C/ 160°C (fan forced)
Cut potatoes into wedges, place into a bowl, add oil, seasoning and toss until well coated
Place potato wedges onto a baking tray lined with baking paper and place into the oven
Bake for about 10-15 minutes depending on the size of your wedges, tossing occasionally
In the meantime boil the eggs until soft in the centre
Place wedges on to a plate with the eggs, ready for dipping

Tips & Hints:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.

Pre-heat oven to 180°C/ 160°C (fan forced)
Cut potatoes into wedges, place into a bowl, add oil, seasoning and toss until well coated
Place potato wedges onto a baking tray lined with baking paper and place into the oven
Bake for about 10-15 minutes depending on the size of your wedges, tossing occasionally
In the meantime boil the eggs until soft in the centre
Place wedges on to a plate with the eggs, ready for dipping

Tips & Hints:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.

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