Ingredients750g baby potatoes 4 eggs 4 back rashers 4 pickled gherkins, finely chopped 1 bunch spring onions, finely chopped 160ml mayonnaise 80ml sour cream 1 tbsp lemon juice 1 tbsp chopped flat-leaf parsley, to garnish Salt and pepper
Types of Dishes
Meat and Poultry
Fish and Seafood
Occasion, extravagance & level of difficulty
Economical
Cooking appliance
Steam oven
Flavour
Savoury
Type of ingredient
Potatoes
Vegetables
Vegetarian
Preparation1. Place potatoes onto a steam oven tray and steam at 100% steam for 23 minutes. 2. Place eggs onto a steam oven tray and steam at 100% steam for 8 minutes for a 'hard boiled' egg. Place in a bowl of cold water to refresh, peel and halve. 3. Cook the back rashers on the tepanyaki plate, then slice into thin slices. 4. In a medium pot, heat together the mayonnaise, sour cream, lemon juice, gherkins and spring onions. Season to taste. Halve the cooked potatoes and stir through hot sauce and bacon. Place egg halves artistically. 5. Sprinkle with parsley and serve hot or cold.