Breakfast Kota With McCain Slap Chips

Ingredients

300 g McCain Slap Chips.

Other Ingredients:

4 freshly baked miniature farm loaves (tops removed and hollowed out)

150g / 8 rashers of streaky bacon

80 g Cheddar cheese (grated)

4 fresh eggs (poached)

Salt and freshly ground black pepper (to taste)

Mango atchar (for serving)

Directions

Serving Size: 4

Preheat a deep-fryer to 180°C and an oven to 160°C. See our McCain Cooking Guide
Place the streaky bacon on a baking paper lined tray, arranged in a single layer. Cook until crispy and golden (about 15 minutes).
Fry the McCain Slap Chips until golden then drain on paper towel and season with salt.
Poach 4 eggs individually to preference.
Hollow out mini loaves, layer 20 g of cheese per each loaf, lay bacon over the cheese, divide the hot McCain Slap Chips into the hollowed loaves, top each with the poached egg, season and serve warm.
Top each kota with the bread lid and serve hot with mango atchar as a dip.

Replace the bacon with slices of smoked chicken or macon for a pork free alternative.
Alternatively, serve kota with tomato sauce.
Use a traditional bread loaf cut in 4 or bread rolls and hollowed out if mini loaves are not available.