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

Nutrition per serving

  • kcal 493
  • fat 22g
  • saturates 10g
  • carbs 42g
  • sugars 2g
  • fibre 7g
  • protein 27g
  • salt 0.9g


  • 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


  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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