English Mashed Potato Breakfast Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g potatoes, peeled and quartered
• 1/4 cup milk
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 large eggs
• 2 slices of bacon, cooked and crumbled
• 1/4 cup grated Cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil

• Place the quartered potatoes in a large pot. Add enough water to cover the potatoes by about 2 inches. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Let them sit for a few minutes to dry out slightly.

• Add the milk and unsalted butter to the pot with the potatoes. Mash the potatoes with a potato masher or a fork until they are smooth and creamy. Season with salt and black pepper to taste. Stir in 5g of the Tea&Grill BBQ green tea seasoning for a unique flavor.

• In a small skillet, heat the olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness, either sunny-side up or over-easy.

• Divide the mashed potatoes between two serving plates. Top each portion of mashed potatoes with a cooked egg.
• Sprinkle the crumbled bacon over the eggs. Add a generous sprinkle of grated Cheddar cheese.
• Garnish with chopped green onions and fresh parsley.

• Serve immediately, enjoying the comforting combination of creamy mashed potatoes, perfectly cooked eggs, and crispy bacon, all topped with a sprinkle of green tea seasoning for a unique twist.