Healthy Egg & Chips
This hearty and flavorful potato, mushroom, and egg bake is the perfect dish for a cozy brunch or a simple weeknight dinner. The potatoes and shallots are roasted to crispy perfection with a hint of oregano, while the addition of mushrooms adds a delicious earthy flavor. Topped with eggs cooked to your liking, this dish is sure to become a favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 500g potatoes , diced
- 2 shallots , sliced
- 1 tbsp olive oil
- 2 tsp dried crushed oregano or 1 tsp fresh leaves
- 200g small mushrooms
- 4 eggs
Instructions
- Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 40-45 mins (or until starting to go brown), add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
- Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 218 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.24 milligram of sodium
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