Fried eggs with rosemary sautéed potatoes
- Jane Hornby
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Serves 2
Easy
Total time: 20 mins
Ready in 20 mins
A star rating of 4 out of 5.2 ratingsRate
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A tasty twist on the family's favourite fried eggs
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Ingredients
Nutrition
Units:
MetricUS
-
425g new potato
-
1 tbsp butter
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a few sprigs of rosemary
leaves, chopped
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handful of mushrooms
quartered
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2 eggs
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1 tbsp oil
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Nutrition: per serving
-
kcal401
-
fat25g
-
saturates7g
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carbs35g
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sugars0g
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fibre2g
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protein12g
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salt0.39g
low
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Method
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step 1
Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
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step 2
Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
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step 3
Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.
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step 4
Serve the potatoes piled on two plates and top each serving with a fried egg.
Recipe from Good Food magazine, April 2005
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A star rating of 4 out of 5.2 ratings
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