Eggy Smeggy Muffin Split

Serves : 4

Eggy Smeggy Muffin Split


4 large agria potatoes, peeled and grated
1/4 aged cheddar cheese, grated
1/4 cup fresh parsley, roughly chopped
1/2 teaspoon smoked paprika
Oil for frying
8 rashers of bacon
4 eggs
Salt and pepper to taste
Fresh parsley or spinach leaves
4 tablespoons garlic aioli
4 tablespoons tomato chutney
4 Mackenzie Oat and Quinoa Muffin Splits


Using your hands, squeeze as much liquid out of the grated potato as possible. Place in a bowl along with the grated cheese, parsley, smoked paprika and a pinch of salt and pepper, mix to combine. Heat a generous glug of oil in a large sauté pan. Divide the rosti batter into four even portions. Place 2 in the sauté pan at a time, flatten and shape using the back of a fork or spatula.

Fry until crispy and golden on both sides. Place in a warm oven whilst remaining rosti cook.

Place bacon on a lined baking tray and grill on both sides until crisp. Drained on a plate lined with paper towels.

Heat a little oil in a large sauté pan. Fry eggs until whites have set and yolks have cooked to your liking.

Cut muffin splits in half and lightly toast. Smear one half with aioli and the other with tomato relish. Stack rosti, bacon and egg between muffin splits and season with salt and pepper.

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