Fried Eggs With Rosemary Sautéed Potatoes
This hearty breakfast skillet combines crispy golden potatoes with earthy mushrooms and fragrant rosemary, all topped with a perfectly fried egg. A satisfying and flavorful meal to start your day off right!
— Constant Cookbook
Ingredients
- 425g new potatoes
- 1 tbsp butter
- a few sprigs of rosemary leaves, chopped
- handful of mushrooms , quartered
- 2 eggs
- 1 tbsp oil
Instructions
- Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
- Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
- 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.
- Serve the potatoes piled on two plates and top each serving with a fried egg.
Yield
Serves 2
Nutrition
- Calories: 401 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.39 milligram of sodium
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