Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Fried eggs with rosemary sautéed potatoes

A tasty twist on the family's favourite fried eggs

  • Ready in 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 401
  • Carbohydrates 35
  • Saturated Fat 7
  • Sugar 0
  • Protein 12
  • Fat 25
  • Fibre 2
  • Salt 0.39

Nutrition per serving

  • Calories 401
  • Carbohydrates 35
  • Saturated Fat 7
  • Sugar 0
  • Protein 12
  • Fat 25
  • Fibre 2
  • Salt 0.39

Ingredients

  • 425g new potatoes
  • 1 tbsp butter
  • a few sprigs of rosemary leaves, chopped
  • handful of mushrooms, quartered
  • 2 eggs
  • 1 tbsp oil

Method

  1. Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.

  2. Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.

  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.

  4. Serve the potatoes piled on two plates and top each serving with a fried egg.

Suggested recipes from this collection...