Potato baskets with Bolognese and poached eggs – Food & Home Magazine

Ingredients

• <h3>BOLOGNESE</h3>
• 1 tbsp butter
• olive oil, to sauté
• 1 small onion, peeled and diced
• 1 garlic clove, peeled and crushed
• 100g portabellini mushrooms, chopped
• 1 celery stalk, diced
• 1 carrot, peeled and grated
• 200g lean beef mince
• 4 strips rindless streaky bacon, diced
• pinch ground nutmeg
• 1 tbsp tomato paste
• ½ x 410g tin peeled and chopped tomatoes
• 2 tbsp white wine
• 2 bay leaves
• zest of 1 lemon
• handful each fresh flat-leaf parsley and coriander + extra to garnish
• <h3>POTATO BASKETS</h3>
• butter, to grease
• 500g sweet potatoes, peeled and grated
• 2 potatoes, peeled and grated
• 100g Parmesan, grated
• 2 tbsp olive oil
• 1 tsp garlic salt
• 3 eggs
• salt and freshly ground black pepper, to taste
• <h3>POACHED EGGS</h3>
• 60ml (¼ cup) vinegar
• 12 eggs