Soft Boiled Eggs and Baked Potato Wedges
Prep:  10 Mins
Cook:  15 minutes
Serves:  4
Average: 5 (2 votes)
Difficulty:
Cuisine:
Saved:
207
Recipe by: Australian Eggs
A serve of Soft Boiled Eggs with Baked Potato Wedges is a good source of fibre.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Soft Boiled Eggs and Baked Potato Wedges
Ingredients:
Soft Boiled Eggs and Baked Potato Wedges
Method:
Soft Boiled Eggs and Baked Potato Wedges
  1. Pre-heat oven to 180°C/ 160°C (fan forced)
  2. Cut potatoes into wedges, place into a bowl, add oil, seasoning and toss until well coated
  3. Place potato wedges onto a baking tray lined with baking paper and place into the oven
  4. Bake for about 10-15 minutes depending on the size of your wedges, tossing occasionally
  5. In the meantime boil the eggs until soft in the centre
  6. 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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.