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Baked eggs with potatoes, mushrooms & cheese

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 493
  • Carbohydrates 42
  • Saturated Fat 10
  • Sugar 2
  • Protein 27
  • Fat 22
  • Fibre 7
  • Salt 0.9

Nutrition per serving

  • Calories 493
  • Carbohydrates 42
  • Saturated Fat 10
  • Sugar 2
  • Protein 27
  • Fat 22
  • Fibre 7
  • Salt 0.9

Ingredients

  • 3 baking potatoes, peeled and cubed
  • 1 tbsp sunflower oil
  • 600g mushrooms, quartered
  • 2 garlic cloves, sliced
  • 2 tbsp thyme leaves
  • 140g cheddar, grated
  • 4 eggs

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.

  2. Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

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